Stuffed Layered Gulab Jamuns And Beet Jamuns

Stuffed Layered Gulab Jamuns And Beet Jamuns

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60

Ingredients

Serves 10

  • For Beetroot dough : Gulab jamun mix 100 grams Beetroot milk purée filtered 1/4 cup or as required Ghee 1 teaspoon For white Dough : Gulab jamun mix 250 grams Water as required as per packet instructions Ghee 2 teaspoons For Sugar Syrup : Sugar 900 grams Water equal amounts Cardamom powder 1 teaspoon Rose Water 2 tablespoons Other Ingredients : Ghee for greasing 2 tablespoons Ghee 1/4 cup for frying Cooking Oil 1/2 litre for deep frying Cashew nuts broken into pieces 30 Melon Seeds 2 tablespoons

Directions

  • 01

    Take 250grams Gulab Jamun mix in one bowl and 100 grams mix in another bowl . Add 1/4 cup filtered beetroot milk purée to the 100gms mix gradually while kneading to a smooth dough. Dough shouldn’t be sticky nor too tight . Beetroot dough is ready. Grease dough with 1teaspoon ghee. Cover and rest the dough for 15mins. Pour required water to the 250gm mix as per packet instructions and knead into a smooth dough. Grease dough with 2teaspoons ghee. Cover and rest white dough for 15 minutes. Meantime , let’s prepare sugar syrup . Add 900 grams sugar and equal amounts of water in a wide container . Stir ,dissolve sugar completely. Allow to boil until syrup turns dense giving a string consistency. Add a teaspoon elaichi powder and 2 tablespoons rose water to the boiling syrup .Switch off heat. Coming to our doughs , first divide red dough . Take small portion , stuff a cashew piece in , seal into jamun balls . These balls should be small . Repeat steps to prepare all the red balls. Coming to the white dough , divide the dough into medium sized portions to stuff red balls inside white. Seal and shape into a smooth, no crack white balls . Grease palms with ghee while shaping balls . Stuffed Balls are ready to get fried . Heat 1/2 litre cooking oil ,1/4 cup ghee in a wide wok . Drop the stuffed layered jamuns , flip and fry in medium heat until golden brown.Take out fried jamuns,drain excess oil , transfer to bowl. Let them sit for a minute.I had leftover red balls and I fried them separately to make beet jamuns. Fried beet jamuns are transferred to another bowl . Now add the stuffed layered jamuns and beet jamuns in warm sugar syrup. Sprinkle melon seeds. Let Jamuns sit for 4 hours. Diwali Special Stuffed layered Gulab Jamuns and Beet Jamuns are ready to serve and relish.

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