Kheer-Kadam, a fascinating Bengali sweet
Fixings:
4 medium estimated gulabjamun ( take a size more modest than the regular one)
For the external Layer:
Full cream milk powder,2/3 rd container
Consolidated milk a bit short of what 1/4 th container
Dissipated milk/ Whipping cream 1/4 th mug ( if u don't have anything, regualar full cream fluid milk will do excessively )
Ghee 1 and half tbl spoon
Powdered cardamom,few squeezes
yellow sustenance shade , a drop (discretionary)
Methodology:
1. Make the gulabjamun and in the wake of taking out from syrap , keep them in the fridge . It will make them firm and the layer can be made effortlessly . :)
2. Blend all the elements for the external layer in a vessel . Blend well , so no irregularity is there . Presently Heat a skillet and put the mixture into the dish . Mix consistently until structures a batter . Exchange it to a plate and let it cool .
I regularly destroy it microwave excessively . At the same time you must be cautious , with the goal that it should not get blazed.
3. Presently when it chills off , place it in the ice chest too for 5/ 10 minutes . It will help to shape appropriately .
4. Take out the gulabjamuns and khoya from the fridge . Presently cover the gulabjamuns with the khoya .
5. Dust the balls with powdered khoya . For powdered khoya , blend milk powder and ghee in an extent to make a breadcrumb like surface . Strain them . Your powdered khoya is prepared !!!!!!!!
Enjoy!!!!!!
Notes:
1. Remember to keep the gulabjamuns in the ice chest . Since on the off chance that you take excessively delicate jamuns , you will never have the capacity to make the ideal shape .When you keep it in the icebox, the jamuns get minimal firm as the syrup dries out , making it splendidly suitable for kheer-kadam.
2. In the event that you discover troubles in forming kheer kadam , on the off chance that the khoya is delicate enough to shape equally . Don't stress . Shape as pleasant as you can . Set it back in the refrigerator . Following 5/ 10 minutes , take them out from the ice chest . You will see the external layer is firmer now .Try to remedy the shape with your hand . :)
Fixings:
4 medium estimated gulabjamun ( take a size more modest than the regular one)
For the external Layer:
Full cream milk powder,2/3 rd container
Consolidated milk a bit short of what 1/4 th container
Dissipated milk/ Whipping cream 1/4 th mug ( if u don't have anything, regualar full cream fluid milk will do excessively )
Ghee 1 and half tbl spoon
Powdered cardamom,few squeezes
yellow sustenance shade , a drop (discretionary)
Methodology:
1. Make the gulabjamun and in the wake of taking out from syrap , keep them in the fridge . It will make them firm and the layer can be made effortlessly . :)
2. Blend all the elements for the external layer in a vessel . Blend well , so no irregularity is there . Presently Heat a skillet and put the mixture into the dish . Mix consistently until structures a batter . Exchange it to a plate and let it cool .
I regularly destroy it microwave excessively . At the same time you must be cautious , with the goal that it should not get blazed.
3. Presently when it chills off , place it in the ice chest too for 5/ 10 minutes . It will help to shape appropriately .
4. Take out the gulabjamuns and khoya from the fridge . Presently cover the gulabjamuns with the khoya .
5. Dust the balls with powdered khoya . For powdered khoya , blend milk powder and ghee in an extent to make a breadcrumb like surface . Strain them . Your powdered khoya is prepared !!!!!!!!
Enjoy!!!!!!
Notes:
1. Remember to keep the gulabjamuns in the ice chest . Since on the off chance that you take excessively delicate jamuns , you will never have the capacity to make the ideal shape .When you keep it in the icebox, the jamuns get minimal firm as the syrup dries out , making it splendidly suitable for kheer-kadam.
2. In the event that you discover troubles in forming kheer kadam , on the off chance that the khoya is delicate enough to shape equally . Don't stress . Shape as pleasant as you can . Set it back in the refrigerator . Following 5/ 10 minutes , take them out from the ice chest . You will see the external layer is firmer now .Try to remedy the shape with your hand . :)
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