Gulab Jamun Caramel Swiss Roll

Name: Gulab Jamun Caramel Swiss Roll
Total time: 3600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: Swiss roll; 250 gms Khoya/Mawa; 1/4 tsp Cardamom powder; 70 ml Milkmaid; 7 pieces Gulab Jamuns; 2 tbsp Ghee; 15 pieces crushed Almonds; Butter paper; caramel sauce; 4 tbsp Water; 1 cup Sugar; 1/4 tsp Salt; 1/3 cup Unsalted butter; 1/2 cup Cream

Pinkle Sachdev @cook_6235374

I love gulab Jamuns & I had lot of them at home so thought to experiment. And I came up with these Swiss rolls, which we all relished and became treat for our guests too.

Pinkle Sachdev @cook_6235374

I love gulab Jamuns & I had lot of them at home so thought to experiment. And I came up with these Swiss rolls, which we all relished and became treat for our guests too.

Saved

Ingredients

1 hour

6 servings

Swiss roll
250 gmsKhoya/Mawa
1/4 tspCardamom powder
70 mlMilkmaid
7 piecesGulab Jamuns
2 tbspGhee
15 piecescrushed Almonds
Butter paper
caramel sauce
4 tbspWater
1 cupSugar
1/4 tspSalt
1/3 cupUnsalted butter
1/2 cupCream

Saved

Steps

1 hour

1

CARAMEL SAUCE Before you start cooking the sauce keep all your ingredients ready.
2

In a heavy bottomed pan, cook sugar and water till it becomes golden brown and dissolved. Don't use spoon to stir just swirl the pan.
3

Cook it till you get amber or reddish brown colour. Now add butter into caramel but be very careful because the caramel will bubble rapidly when butter is added.
4

Stir it for a minute then add the cream while whisking. Let it boil for 2 minutes on low flame.
5

Remove from heat and stir in salt. Let it cool down completely before using.
6

Swiss Roll In a heavy bottomed non stick pan put khoya on a low flame. Break it into small pieces with the help of spatula for 2minutes.
7

Now add Milkmaid to it and mix it till well incorporated. Now this mixture will look moist.
8

Keep stirring for 7-8 minutes on medium flame.
9

Add Cardamom powder and mix well.
10

Once u see the bubbles at the sides of the pan scrape the sides off. Keep stirring on high flame now.
11

Within few minutes mixture will start thickening and leave the sides of the pan. It will start changing colour now and you will have a thick mixture again.
12

Let it cool completely. Keep aside 1/4 cup of this mixture.
13

Meanwhile squeeze out the syrup.from the gulab Jamuns and crush them with the back of the spoon.
14

Add ghee & crushed almonds to the khoya mixture which we kept aside.
15

Transfer the khoya mixture to the butter paper. Knead it light hands.
16

Take a small amount of mixture in your palms and try to roll it like a ball. If it holds shape it means your mixture is ready.
17

Now cover it with another butter paper. Roll the mixture with rolling pin horizontally and vertically until its thin and even.
18

Peel off the upper layer of butter paper. Spread the gulab Jamun mix in a thin layer as smooth as possible.
19

Now start rolling the layer with the help of butter paper from one edge to another. Keep pressing with light hands.
20

Your log of Swiss roll is ready. Roll it in same butter paper again. Twist the ends to secure the edges.
21

Refrigerate it for at least 2 hours.
22

After 2 hours peel off the paper and take out the log.
23

Carefully cut 1" thick roundels with bread knife or sharp knife.
24

Arrange it on the serving plate and drizzle some caremel sauce.