Kala jamun Rasgulla fusion

Name: Kala jamun Rasgulla fusion
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: For kalajamun...; 1 ltr milk Paneer from; 50 gram Mawa...; 1 tablespoon Semolina; 2 tablespoon Plain flour; 2 tablespoon Milk powder; 1/2 spn Cardamom powder; 2 cups sugar; 4 cups water; For rasgulla..; Paneer from 1/2 ltr milk; 1/2 cup Sugar; 1 1/2 cup water; For custard..; 1/2 liter milk; 2 tablespoon custard powder; Almond dust

Brishti Ghosh @cook_9046364

mumbai

My new innovation😍😍😍.
My two favourite sweets 😊😊😊moreover they r in custard pond...opsss just loving it 😍😍😍

Brishti Ghosh @cook_9046364

mumbai

My new innovation😍😍😍.
My two favourite sweets 😊😊😊moreover they r in custard pond...opsss just loving it 😍😍😍

Saved

Ingredients

45mins

5 servings

For kalajamun...
1 ltr milkPaneer from
50 gramMawa...
1 tablespoonSemolina
2 tablespoonPlain flour
2 tablespoonMilk powder
1/2 spnCardamom powder
2 cupssugar
4 cupswater
For rasgulla..
Paneer from 1/2 ltr milk
1/2 cupSugar
1 1/2 cupwater
For custard..
1/2 litermilk
2 tablespooncustard powder
Almond dust

Saved

Steps

45mins

1

Make a dough paneer, mawa, semolina,milk powder & flour.
2

Make balls from the dough.
3

Heat ghee, add jamuns & fry it in medium flame till it turn dark brown.
4

Make sugar syrup & boil the jamuns in it for 10 mins in high flame.
5

Make paneer for mini rasgulla & make balls.
6

Make sugar syrup & boil rasgullas for 10 mins in high flame
7

Make custard from 1/2ltr milk.
8

Now decoration time.Take a serving tray.Fill it with custard.Place kalajamuns in it.Cut the top of the jamuns & put 1 mini rasgulla on the top.
9

Sprinkle almond dust & keep it in fridge for an hour.
10

Serve chilled