Kiwi Gulab Jamun

Name: Kiwi Gulab Jamun
Total time: 9000 s
Cuisine: Indian
Ingredients: For stuffing; 3 nos Kiwi puree; 2 tbsp Milk powder; 2 tbsp Cashew nuts crushed; 2 tbsp Almond crushed; For sugar syrup; 1 cup sugar; 2 1/2 cup water; 1/2 Lemon juice; 1/2 tsp Cardamom powder; Oil for frying; pistachio crushed for garnish; For gulab jamun; 3/4 cup Maida; 3 tbsp Milk; 1 pinch Baking soda; For khoya; 1 cup Milk powder; 1 tsp Ghee; 3/4 cup milk

Sushree Satapathy @justrecipes

#Diwali
Gulab Jaamun is famous in the entire country. It is the most favourite sweet dish for all Indians especially garam gulab jamun with ice cream. Today I made a fusion recipe whereby I used Kiwi to make this spectacular mouth watering Kiwi Gulab Jamun.

Sushree Satapathy @justrecipes

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Ingredients

2 hours 30minut

For stuffing
3 nosKiwi puree
2 tbspMilk powder
2 tbspCashew nuts crushed
2 tbspAlmond crushed
For sugar syrup
1 cupsugar
2 1/2 cupwater
1/2Lemon juice
1/2 tspCardamom powder
Oil for frying
pistachio crushed for garnish
For gulab jamun
3/4 cupMaida
3 tbspMilk
1 pinchBaking soda
For khoya
1 cupMilk powder
1 tspGhee
3/4 cupmilk

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Steps

2 hours 30minut

1

Firstly, in a large non-stick vessel take ghee and add ¾th cup milk,then add milk powder mix thoroughly the mixture starts to thicken, finally, instant khoya is ready. Allow it to cool completely
2

Mawa is ready.
3

For stuffing, in a Kadai pour the kiwi puree cook for 2 minutes, then add milk powder, cardamom powder, sugar 2 tsp mix it once the khoya is cooled completely, take the instant khoya and crumble well. You can use store brought khoya as well, add maida, pinch of baking soda and combine with khoya, make a dough.
Make sure there are no cracks on balls or else there are chances for jamun to break while frying.
Heat the oil/Ghee on medium flame and when moderately hot, drop the balls.
4

Firstly,
make sure there are no cracks on balls. else there are chances for jamun to break while frying.
heat it the oil/ghee on medium flame and then drop the hot drop the balls.
Fry the balls on low flame stirring it continuously.
Fry until the balls are golden brown for 12-15 minutes.
Drop the hot gulab jamuns into the warm sugar syrup.
Cover the lid and rest for 2 hours.
Finally, the gulab jamun has doubled in size. Serve warm.
5

Firstly,
make sure there are no cracks on balls. else there are chances for jamun to break while frying.
heat it the oil/ghee on medium flame and then drop the hot drop the balls.
Fry the balls on low flame stirring it continuously.
Fry until the balls are golden brown for 12-15 minutes.
Drop the hot gulab jamuns into the warm sugar syrup.
Cover the lid and rest for 2 hours.
Finally, the gulab jamun has doubled in size. Serve warm.