Mini choco gulle in caramel rabdi.
You can have Mini choco gulle in caramel rabdi using 7 ingredients and 29 steps. Here is how you cook it.
Ingredients of Mini choco gulle in caramel rabdi
- You need 2.1/2 litre of full cream milk.
- Prepare 1 spoon of cornflour.
- Prepare 1/2 cup of lemon juice.
- It's 1/4 Cup of Hershey's chocolate syrup.
- You need 1/4 cup of Hershey's caramel syrup.
- It's 2 cup of sugar.
- It's 4 cup of water.
Mini choco gulle in caramel rabdi step by step
- Boil 1 litre milk in a pan.
- Turn the flame on low and let the milk thicken.
- Stir occasionally.
- When the milk turn creamy and thick mix hershey's caramel syrup and switch off the flame.
- Let it cool on room temprature and keep in fridge.
- Caramel rabri is ready.
- Mix hershey's chocolate syrup in 1/2 cup milk.
- Put remaining milk in a milkpan.
- Put on medium flame to boil.
- Mix chocolate milk.
- When the milk become chocolaty switch off the flame.
- Mix lemon juice in 2 spoon of water and mix in chocolaty milk.
- Let the milk curdle completely.
- Seive the milk in a thin muslin cloth.
- Pour 2 cup cold water to extract the sour taste of lemon.
- Squeeze excess water and hang the cloth for 30-40 minutes to remove excess water.
- The mixture should be not too much dry and not too much moist.
- Put the mixture into a plate and mash with palms for 3-4 minutes.
- Mix cornflour and knead for 5 minutes.
- Make small balls from the dough without crack.
- If there are cracks then it need to be mashed more.
- Boil sugar and water in a big pan.
- Put chocolaty balls in the sugar syrup and cover with a plate.
- Boil on high flame for 5 minutes.
- Turn the flame low and boil for 15-20 minutes more.
- The balls will be double in size then switch off the flame.
- Let it cool.
- Dip chocolaty rasgulle in caramel rabri and keep in fridge for 30 minutes.
- Serve to your guest and family..
