Stuffed Moong dal halwa Jamun with carrot and mango puree

Name: Stuffed Moong dal halwa Jamun with carrot and mango puree
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup maida/All purpose flour; 1/2 cup milk powder; 2 tbsp carrot puree; 2 tablespoon mango puree; Pinch baking soda; 1 1/2 cup brown sugar; 1 cup water; 1/2 tsp cardamom powder; pinch Kesar/saffron strands; 2 tbsp moong dal halwa; As needed Ghee/oil

Vaish Foodie Love @Droolsome

India

It's my own innovative recipe. I guess no one had made jamun with fruit and veg puree. All I had seen is stuffing khoya, nuts, chocolates. I wanted to do something out box instead of copying recipes. I hope this made justice to me. It really tasted delicious and so soft. Give a try and let me know how it worked for you. #dals #goldenapron3

Vaish Foodie Love @Droolsome

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Ingredients

20 mins

4 servings

1 cupmaida/All purpose flour
1/2 cupmilk powder
2 tbspcarrot puree
2 tablespoonmango puree
Pinchbaking soda
For syrup
1 1/2 cupbrown sugar
1 cupwater
1/2 tspcardamom powder
pinchKesar/saffron strands
For stuffing
2 tbspmoong dal halwa
for frying
As neededGhee/oil

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Steps

20 mins

1

Sieve flour,baking soda, milk powder and make 2 parts. In one part of flour add mango puree and other part add carrot puree. Knead with finger tips and rest for 15 mins.
2

For syrup, take a deep vessel and add 1.5 cup brown sugar and add 1cup water to it and bring to boil. Check the density of syrup. Syrup shouldn't be too think or thin. Add saffron and cardamom powder. Give a stir and keep a side.
3

I have taken carrot puree dough first. Make a cup shape dough and stuff halwa. Make a smooth ball and and do not give pressure. Now take mango dough and stuff carrot puree dough and make smooth ball and set a side. Add oil/ghee to pan, on medium flame deep fry the Jamuns. Once it turns brown shade directly drop to syrup. With in 2-3mins remove the jamun so it won't become soggy.
4

Serve warm or chilled.
5

Note: Do not use dairy whitner, use milk powder. Roll the balls very smooth for perfect texture. More pressure will make jamun hard. You can also use premixed jamun flour.

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Vaish Foodie Love @Droolsome

on May 15, 2020 15:11

India

Engineer(IT manager) by profession, Proud mom, Loving wife and caring daughter.Food is more than just food!!!Love for cooking spiced up at very young age. Though I m busy with profession, love for new taste never ends. All started from my mom's cooking. It has become passion over time. love to innovate in kitchen than copying others effort. I strongly believe being real particular with passion.