Kiwi Gulab Jamun.
You can cook Kiwi Gulab Jamun using 20 ingredients and 5 steps. Here is how you cook that.
Ingredients of Kiwi Gulab Jamun
- You need of For stuffing.
- Prepare 3 nos of Kiwi puree.
- Prepare 2 tbsp of Milk powder.
- It's 2 tbsp of Cashew nuts crushed.
- You need 2 tbsp of Almond crushed.
- It's of For sugar syrup.
- You need 1 cup of sugar.
- It's 2 1/2 cup of water.
- Prepare 1/2 of Lemon juice.
- Prepare 1/2 tsp of Cardamom powder.
- You need of Oil for frying.
- Prepare of pistachio crushed for garnish.
- You need of For gulab jamun.
- Prepare 3/4 cup of Maida.
- It's 3 tbsp of Milk.
- It's 1 pinch of Baking soda.
- Prepare of For khoya.
- You need 1 cup of Milk powder.
- You need 1 tsp of Ghee.
- It's 3/4 cup of milk.
Kiwi Gulab Jamun step by step
- Firstly, in a large non-stick vessel take ghee and add ¾th cup milk,then add milk powder mix thoroughly the mixture starts to thicken, finally, instant khoya is ready. Allow it to cool completely.
- Mawa is ready..
- For stuffing, in a Kadai pour the kiwi puree cook for 2 minutes, then add milk powder, cardamom powder, sugar 2 tsp mix it once the khoya is cooled completely, take the instant khoya and crumble well. You can use store brought khoya as well, add maida, pinch of baking soda and combine with khoya, make a dough. Make sure there are no cracks on balls or else there are chances for jamun to break while frying. Heat the oil/Ghee on medium flame and when moderately hot, drop the balls..
- Firstly, make sure there are no cracks on balls. else there are chances for jamun to break while frying. heat it the oil/ghee on medium flame and then drop the hot drop the balls. Fry the balls on low flame stirring it continuously. Fry until the balls are golden brown for 12-15 minutes. Drop the hot gulab jamuns into the warm sugar syrup. Cover the lid and rest for 2 hours. Finally, the gulab jamun has doubled in size. Serve warm..
- Firstly, make sure there are no cracks on balls. else there are chances for jamun to break while frying. heat it the oil/ghee on medium flame and then drop the hot drop the balls. Fry the balls on low flame stirring it continuously. Fry until the balls are golden brown for 12-15 minutes. Drop the hot gulab jamuns into the warm sugar syrup. Cover the lid and rest for 2 hours. Finally, the gulab jamun has doubled in size. Serve warm..
