Gulabjamun shots

Name: Gulabjamun shots
Total time: 7200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 litre amul fresh cream milk; 2 tsp sugarfree gold; pinch saffron; as needed dry fruits (Pistachios, almonds) for garnish; 150 gm morde dark chocolate; 200 gm amul fresh cream; 200 gm Mawa; 60 gm Homemade paneer; 1/2 cup maida/All -purpose flour; 1/8 tsp Baking soda; 1 tsp elachi (Cardamom)powder; as needed Kishmish(raisins) fill in center; as needed Ghee for frying; 400 ml water; 300 gm sugar(less sweetess)

Drpriyanka Gupta(veena's Kitchen) @DrpriyankaGupta

Gwalior

This recipe for 3 generations 1st bottom layer for my child middle layer is sugarfree for my parents and last is gulab jamun which is liked (especially for my husband)by everyone #mithai #flavour2

Drpriyanka Gupta(veena's Kitchen) @DrpriyankaGupta

Gwalior

This recipe for 3 generations 1st bottom layer for my child middle layer is sugarfree for my parents and last is gulab jamun which is liked (especially for my husband)by everyone #mithai #flavour2

Saved

Ingredients

2 hrs

4 people

Rabri
1 litreamul fresh cream milk
2 tspsugarfree gold
pinchsaffron
as neededdry fruits (Pistachios, almonds) for garnish
Chocolate ganache
150 gmmorde dark chocolate
200 gmamul fresh cream
Gulab jamun
200 gmMawa
60 gmHomemade paneer
1/2 cupmaida/All -purpose flour
1/8 tspBaking soda
1 tspelachi (Cardamom)powder
as neededKishmish(raisins) fill in center
as neededGhee for frying
Sugar syrup for Gulabjamun
400 mlwater
300 gmsugar(less sweetess)

Saved

Steps

2 hrs

1

Firstly I made ganache, heat the cream in low flame when you see the bubbles then switch off the flame and mix the chocolate on bowl, then cover with lid for 5 min then mix till smooth consistency.
2

Cover with lid for 5 min then mix till smooth consistency.
3

Secondly we made rabri,put the milk at low flame and cook that milk till reduced 1/3of that.Then mix sugarfree powder and saffron thread.after cool down then garnish with pista and almond
4

Gulabjamun Grate mawa and paneer. Mix all other ingredients and make a soft dough. Keep it aside for ten minutes. Meanwhile make sugar syrup. Boil sugar, water and lemon. Boil for five minutes When it comes to boiling point, switch off the flame and cover it with the lid. Make balls from dough.Stuff two to three kishmish (raisins) in each ball. This is very important to prevent the lumps in the middle. You can stuff dry fruits and kishmish too, to make mawabaati. Fry on low flame and put in
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Assembly :Take a shot glass bottom layer of ganache,second layer of rabri and at top gulabjamun
6