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Main Ingredients | Khoya, Chenna |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 26-30 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Gulab-E-Gulkand
- 1/2 cup Khoya
- 1/4 cup Chenna
- 1/4 tablespoon Soda bicarbonate
- 3 tablespoons Refined flour (maida)
- 1/4 teaspoon Green cardamom powder
- for deep-frying Ghee
- 2 cup Sugar
- 1/2 teaspoon Lemon juice
- Stuffing
- 6 Pistachios chopped
- 3 tablespoons Gulkand
Method
- Grate khoya and mash chenna. Mix the two with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough. Divide into sixteen equal portions.
- Mix pistachios and gulkand. Stuff each portion of the khoya-chenna ball with a little of this mixture and shape into balls. Prepare a thin syrup with sugar and equal quantity of water.
- Add lemon juice to the sugar syrup and when the scum rises to the surface, gently remove it. Heat sufficient ghee in a kadai. Add the balls and deep fry on very low heat till golden in colour.
- Drain and soak in the sugar syrup for at least fifteen to twenty minutes before serving.
Nutrition Info
Calories | 2923 |
Carbohydrates | 29.9 |
Protein | 532.6 |
Fat | 74.5 |
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