Easiest Way to Cook Appetizing Stuffed Layered Gulab Jamuns and Beet Jamuns

Stuffed Layered Gulab Jamuns and Beet Jamuns.

You can have Stuffed Layered Gulab Jamuns and Beet Jamuns using 19 ingredients and 13 steps. Here is how you cook it.

Ingredients of Stuffed Layered Gulab Jamuns and Beet Jamuns

1. It's of For Beetroot dough :.
2. Prepare 100 grams of Gulab jamun mix.
3. Prepare 1/4 cup of Beetroot milk purée filtered or as required.
4. You need 1 teaspoon of Ghee.
5. It's of For white dough :.
6. It's 250 grams of Gulab jamun mix.
7. It's as required of Water as per packet instructions.
8. Prepare 2 teaspoons of Ghee.
9. It's of For Sugar Syrup :.
10. You need 900 grams of Sugar.
11. You need 900 ml of Water.
12. Prepare 1 teaspoon of Cardamom powder.
13. Prepare 2 tablespoons of Rose Water.
14. You need of Other Ingredients :.
15. You need 2 tablespoons of Ghee for greasing.
16. Prepare 1/4 cup of Ghee for frying.
17. Prepare 1/2 ltr of Cooking Oil for deep frying.
18. You need 30 of Cashew nuts broken into pieces.
19. You need 2 tablespoons of Melon Seeds.

Stuffed Layered Gulab Jamuns and Beet Jamuns instructions

1. Take 250grams Gulab Jamun mix in one bowl and 100 grams mix in another bowl..
2. 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..
3. Pour required water to the 250gm mix as per packet instructions and knead into a smooth dough..
4. Grease dough with 2 teaspoons ghee. Cover and rest white dough for 15 minutes..
5. Meantime, let’s prepare sugar syrup. Add 900 grams sugar and equal amounts of water in a wide container..
6. Stir,dissolve sugar completely. Allow to boil until syrup turns dense giving a string consistency..
7. Add a teaspoon elaichi powder and 2 tablespoons rose water to the boiling syrup.Switch off heat..
8. 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..
9. Coming to the white dough, divide the dough into medium sized portions to stuff red balls in white as shown. Seal and shape into a smooth, no crack white balls..
10. 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..
11. Let them sit for a minute.I had leftover red balls and I fried them separately to make beet jamuns..
12. Fried beet jamuns are transferred to another bowl..
13. 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..