Take 2 cups Poha / flattened rice . Wash it thrice and soak with the leftover moisture for 10 mins.
Poha has turned soft and mushy.
In a wok, add 1 cup sugar , 2 cups water, 5 elaichi.Stir and boil the sugar syrup.
String consistency not required . Add the mushy Poha to the boiling sugar syrup.Cook Poha.Stir in between.
In another bowl , take 1 cup corn flour , add 2 tablespoons thick fresh cream.
Add 1 cup full fat milk . Whisk this mixture until smooth and lump free.
Pour this corn flour solution to the Poha syrup . Keep stirring in low heat to ensure lumpfree solution .
Take 1 small beetroot . Grind into smooth purée using little water .
When Poha is cooked, add the beetroot purée . Mix completely.
Take 2 medium pomegranates and grind into juice . Filter and use .
Add the pomegranate juice to the wok .
Mix and cook in medium heat . Add chopped almonds and cashews as preferred .
Add a fistful of raisins .
Add 1 tablespoon rose water .
Stir and cook until Poha solution firms , turns thick. Needn’t be scooping tight . Cool completely.
Take a terrine mould / any similar moulds. Grease with ghee . Sprinkle sliced almonds.
Add prepared Poha solution as one thick bottom bed layer . Then arrange mini Gulab Jamuns as another layer .
Now add the remaining Poha solution on top . Level surface and sides without disturbing jamuns .
Make sure there is no gap so that terrine sets perfectly .
Freeze it for 3 hours.Use a sharp knife to loosen the sides of the chilled,set terrine to unmould.
Slice the terrine with a sharp knife .
See how gorgeous this Gulab Jamun stuffed Pink delight terrine looks .
Gulab Jamun Pink Delight Terrine is ready.
Relish happily !
