GULAB JAMUN’ER KHEER
INTRODUCTION:
Welcome to CuisineGhar kitchen.
Hello friends! Sharing a mouth-watering dessert recipe: GULAB JAMUN KHEER. Hope you like the recipe and try at home on any special occasions or pujo celebrations.
SERVING: 14 serving
COOKING TIME: 1hr (approx.)
CALORIES COUNTS: Calories 250 (approx.) / 100g
INGREDIENTS:
INTRODUCTION:
Welcome to CuisineGhar kitchen.
Hello friends! Sharing a mouth-watering dessert recipe: GULAB JAMUN KHEER. Hope you like the recipe and try at home on any special occasions or pujo celebrations.
SERVING: 14 serving
COOKING TIME: 1hr (approx.)
CALORIES COUNTS: Calories 250 (approx.) / 100g
INGREDIENTS:
- ghee- 1Tbsp
- chenna- 140g
- water- 1¾cups
- white oil- 2cups
- milk powder- 120g
- rose water- ½Tbsp
- saffron ~2pinches
- baking soda ~1pinch
- sugar- 2cups + 1Tbsp
- full cream milk- 500ml
- condensed milk- ½cup
- plain flour (maida)- 2Tbsp
- khoya kheer (grated)- 40g
- soaked saffron milk- 2Tbsp
- pista nuts (crushed)- 10pcs
- nutmeg powder (jai phal) ~3pinches
DIRECTIONS:
Switch on stove, put a pot and add full cream milk (500ml), add milk powder (60g) and mix it nicely with the milk. Boil the milk for 6-8min and reduce to 250ml on medium heat. Once the milk is dense, add condensed milk (½cup), mix with the milk and keep it aside.
On a separate pot, add sugar (2cups) and water (1¾cups), boil the water for 6-8min, switch off the stove and keep it aside.
Take chenna (140g), milk powder (60g), grated khoya kheer (30g), plain flour (2Tbsp), sugar (1Tbsp), baking soda (~1pinch) and nutmeg powder (~1pinch), alternately you can use green cardamom powder. Nicely mix all the ingredients and make a dough. Make sure that the dough is smooth. Please don’t use water to make the dough.
Apply a thin layer of ghee on a plate and hands. It helps to prevent sticking of the dough while you make small balls with the dough. Make small ball with the dough; keep each of the dough weight is around 7-8g. Once the dough ball is ready, keep it aside.
Switch on gas flame, put a pot, add white oil (2cups) and heat (medium hot) the oil. Once small bubbles are visible at the bottom of the pot, put the dough balls into the hot oil and fry on medium heat for 10-12min or until golden brown. Once frying is done, transfer the fried balls to a plate and keep it aside.
Reheat the sugar syrup, which was made earlier. Add nutmeg powder (~1pinch) and mix with the water with a spatula. Once the sugar syrup start boiling, put the gulab jamun balls into the syrup. Add rose water (½Tbsp), cover with a lid and cook for 5-6min. Switch off the stove and keep it aside for 1hr so that gulab jamun ball will soak the sugar syrup.
After an hour, reheat the dense milk, which was made earlier and put the gulab jamun balls into the dense milk and mix with a spatula. Add the grated khoya kheer (10g), crushed pista nuts (10pics) and saffron soaked milk (2Tbsp), gently mix all ingredients with a spatula and cook for 3-4min. Sprinkle nutmeg powder (~1pinch), cover with a lid and cook on low heat for 2min.Gulab Jamun Kheer is ready to serve. Enjoy the dessert with your love ones!
TIP: Full Cream Milk will give more quantity and better quality of chenna.
Switch on stove, put a pot and add full cream milk (500ml), add milk powder (60g) and mix it nicely with the milk. Boil the milk for 6-8min and reduce to 250ml on medium heat. Once the milk is dense, add condensed milk (½cup), mix with the milk and keep it aside.
On a separate pot, add sugar (2cups) and water (1¾cups), boil the water for 6-8min, switch off the stove and keep it aside.
Take chenna (140g), milk powder (60g), grated khoya kheer (30g), plain flour (2Tbsp), sugar (1Tbsp), baking soda (~1pinch) and nutmeg powder (~1pinch), alternately you can use green cardamom powder. Nicely mix all the ingredients and make a dough. Make sure that the dough is smooth. Please don’t use water to make the dough.
Apply a thin layer of ghee on a plate and hands. It helps to prevent sticking of the dough while you make small balls with the dough. Make small ball with the dough; keep each of the dough weight is around 7-8g. Once the dough ball is ready, keep it aside.
Switch on gas flame, put a pot, add white oil (2cups) and heat (medium hot) the oil. Once small bubbles are visible at the bottom of the pot, put the dough balls into the hot oil and fry on medium heat for 10-12min or until golden brown. Once frying is done, transfer the fried balls to a plate and keep it aside.
Reheat the sugar syrup, which was made earlier. Add nutmeg powder (~1pinch) and mix with the water with a spatula. Once the sugar syrup start boiling, put the gulab jamun balls into the syrup. Add rose water (½Tbsp), cover with a lid and cook for 5-6min. Switch off the stove and keep it aside for 1hr so that gulab jamun ball will soak the sugar syrup.
After an hour, reheat the dense milk, which was made earlier and put the gulab jamun balls into the dense milk and mix with a spatula. Add the grated khoya kheer (10g), crushed pista nuts (10pics) and saffron soaked milk (2Tbsp), gently mix all ingredients with a spatula and cook for 3-4min. Sprinkle nutmeg powder (~1pinch), cover with a lid and cook on low heat for 2min.Gulab Jamun Kheer is ready to serve. Enjoy the dessert with your love ones!
TIP: Full Cream Milk will give more quantity and better quality of chenna.
