Close Button

Vermicelli Gulkand Cake

Cooking Time

Preparation Time : 300

Cook Time : 60

Total Time : 360

Ingredients

Serves 8

  • Vermicelli 1 cups

  • Milk 750 ml

  • Sugar 3/4 cups

  • Milk Powder 1/4 cups

  • Kewra Essence 1/2 tsp

  • Agar Agar Strips 1/4 cups

  • Gulkand 2 tbsp

  • Heavy Cream 1/2 cups

  • Red Food Colouring 2-3 drop

Directions

  • 01

    Dry roast vermicelli.

  • 02

    Boil milk.

  • 03

    Add 1/3 of roasted vermicelli in boiling milk and let it cook on sim till thicken about 40 minutes, stiring occasionally.

  • 04

    Add 2/3 cup of water to 2/3 cup roasted vermicelli. Give a boil and then cook covered on sim for 4-5 minutes till water dries up and vermicelli swells perfectly.

  • 05

    Mix half cup sugar in swollen vermicelli and cook covered for 2 more minutes.

  • 06

    Let it rest for 5 minutes then pour in a spring form cake mould evenly. Sit it for 15 minutes to set.

  • 07

    Add 1/4 cup sugar to thickened milk and cook for 2 minutes.

  • 08

    Add milk powder, mix and switch off the flame.

  • 09

    Soak agar agar in 1 cup of water for half an hour.

  • 10

    Add white chocolate ganache and Kewra essence to vermicelli kheer / thickened milk.

  • 11

    Cook soaked agar agar strips till completely melts, about 10 minutes.

  • 12

    Mix melted agar agar in vermicelli kheer, retaining 1 tbsp agar agar mix for top layer.

  • 13

    After mixing agar agar pour the milk mixture in cake mould over vermicelli layer.

  • 14

    Refrigerate for 2 hours to set.

  • 15

    Melt Gulkand and mix heavy cream and red food coloring in it. Remove from fire.

  • 16

    Melt retained agar agar mix again with a tbsp of water and stir in gulkand mixture.

  • 17

    Pour gulkand mixture over set vermicelli kheer in cake mould and refrigerate for an hour again.

  • 18

    Garnish with supari mix.

Review

0

Please Login to comment

Link copied