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✍🏻INGREDIENTS:
𝐅𝐨𝐫 𝐆𝐮𝐥𝐚𝐛 𝐉𝐚𝐦𝐮𝐧
For Sugar Syrup:
* Sugar(चीनी) - 400 Grams/3 Cup
* Water(पानी) - 3 Cup
For Filling:
* Melon Seeds(तरबूज,खरबूज के बीज)
* Pistachio(पिस्ता)
* Almonds(बादाम)
* Almondette Seeds/Chironji/Charoli(चिरौंजी)
* Saffron(केसर)
* Cardamom Powder(इलायची पाउडर)
* Mawa/Khoya(मावा/खोया) - 2-3 Spoon
* Tandoori Color(तंदूरी रंग) - 1 Pinch
For Gulab Jamun/Mawa Bati:
* Mawa(मावा/खोया) - Less than 1/2 Kg
* White Flour/Maida (मैदा) - 7 Tbsp
* Milk Powder/Paneer(दूध का पाउडर/पनीर) - 4 Tbsp
* Water(पानी) - 1-2 Spoon
* Ghee/Oil (घी/तेल) - For frying
𝐅𝐨𝐫 𝐃𝐮𝐝𝐡 𝐏𝐞𝐝𝐚
* Full Cream Milk(फुल क्रीम दूध) - 1 Litre
* Mawa or Milk - 100gm or 500ml (मावा या दूध)
* Sugar(चीनी) - 125 Gram
* Pistachio(पिस्ता) - Some
𝐅𝐨𝐫 𝐑𝐚𝐬𝐠𝐮𝐥𝐥𝐚
For Chena:
* Water(पानी) - Some
* Cow Milk(गाय का दूध) - 1 Litre
* Water(पानी) - 1/2 Cup
* White Vinegar(सफेद सिरका) - 1 Tbsp
* Water(पानी) - 1/2 Cup
* Corn Flour or Arrowroot(कॉर्नफ्लोर या अरारोट) - 1 Tsp
For Sugar Syrup
* Sugar(चीनी) - 1 Bowl
* Water(पानी) - 5-6 Bowl
* Rose Essence(रोज एसेंस) - Some Drops
* Kewra Essence(केवड़ा एसेंस) - 2-3 Drops
* Ice Cubes(बर्फ के टुकड़े) - Some
✍🏻𝐑𝐞𝐜𝐢𝐩𝐞:
𝐅𝐨𝐫 𝐆𝐮𝐥𝐚𝐛 𝐉𝐚𝐦𝐮𝐧, take Melon Seeds, Pistachio, Almonds, Chironji, Saffron, Cardamom Powder, Mawa, and Tandoori Color. Mix all well and make small balls of them. On a steel parat, put the remaining Mawa and knead it to make it smooth. Then add White Flour/Maida, Milk Powder, and Water gradually and mix well. Make a dough ball press it fill the filling in it and then give it shape. Fry them in Ghee/Refined Oil on medium flame. Put the Mawa Bati in the Sugar Syrup for 3-4 hours and enjoy!
𝐅𝐨𝐫 𝐃𝐮𝐝𝐡 𝐏𝐞𝐝𝐚, keep a heavy bottom pan on the flame, put Milk, and stir it continuously till it becomes half. Add Mawa and make it thick. Stir while touching the spatula to its bottom, put the Sugar, and cook well. Take out the mixture in a tray cover it with cloth and keep it overnight for cooling down under the fan. Then mash it, cut it, and give it a peda shape. Garnish it with chopped Pistachios and enjoy!
𝐅𝐨𝐫 𝐑𝐚𝐬𝐠𝐮𝐥𝐥𝐚, take some Water & add White Vinegar. Mix well and keep it aside. Take a steel vessel put Water and Milk. When the milk starts boiling turn the flame off. Stir it continuously and gradually put Vinegar Water until the milk curdles. Make Chhena as shown. Take out the Chhena on a plate and knead well. Add Corn Flour or Arrowroot & mash till it turns out a smooth texture without any grains of Chhena. Make a dough ball. Put water and Sugar in a pan & boil it first by covering it. Then drop the rolled Chhena Balls one by one into boiling Sugar Water & boil it for 5 minutes without covering it. After 5 mins, stir the Rasgullas carefully and again cover it and cook it for 20 mins. Then put the Rasgullas in an ice-cold water bowl immediately for 3-4 hours to prevent them from shrinking in size. once cooled completely and enjoy!
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Easy Gulab Jamun/Dessert Recipe, Kala Jam,Perfect Gulab Jamun, Stuffed Gulab Jamun, Raksha Bandhan Recipes, Wheat Flour Sweet, Sooji Gulab Jamun, Instant Gulab Jamun, Rasgulla, Rasmalai, Biscuit Gulab Jamun, Atta Gulab Jamun,Kalakand Recipe, Chhena Barfi, Malai Barfi, Kaju Kalti, Peanut Barfi, Bina Mawe ki Mithai,Bina Chashni ki Mithai,Katli Recipe, Milk Peda, Malai Peda, Dry Fruit Peda, Milk Cake, Bhog Ke Pede, Atte ki Barfi, Dry Fruit Sweets, Kaju Katli, Mawa Baati, Homemade Mawa/Khoya Recipe. Ek Bar zarur banaiye Bazar jaisi Mithai/Halwai jaisi Mithai/Super Soft Mawa Bati/Gulab Jamun Recipe aur Easy Gulab Jamun Recipe ko share jaroor keejiye | Masala Kitchen | Recipes By Poonam Devnani
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