Coconut bread gulkand ke Rasgulle | How to make Coconut bread gulkand ke Rasgulle

By Nidhi Seth  |  19th Sep 2016  |  
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  • Coconut bread gulkand ke Rasgulle, How to make Coconut bread gulkand ke Rasgulle
Coconut bread gulkand ke Rasgulleby Nidhi Seth
  • Prep Time

    20

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

15

0

About Coconut bread gulkand ke Rasgulle Recipe

Innovative, quick and easy recipe. Ready in only 10 minutes.

Coconut bread gulkand ke Rasgulle is a popular aromatic and delicious dish. You can try making this amazing Coconut bread gulkand ke Rasgulle in your kitchen. This recipe requires 20 minutes for preparation and 10 minutes to cook. The Coconut bread gulkand ke Rasgulle by Nidhi Seth has detailed steps with pictures so you can easily learn how to cook Coconut bread gulkand ke Rasgulle at home without any difficulty. Coconut bread gulkand ke Rasgulle is enjoyed by everyone and can be served on special occasions. The flavours of the Coconut bread gulkand ke Rasgulle would satiate your taste buds. You must try making Coconut bread gulkand ke Rasgulle this weekend. Share your Coconut bread gulkand ke Rasgulle cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Nidhi Seth for inputs. In case you have any queries for Coconut bread gulkand ke Rasgulle you can comment on the recipe page to connect with the Nidhi Seth. You can also rate the Coconut bread gulkand ke Rasgulle and give feedback.

Coconut bread gulkand ke Rasgulle

Ingredients to make Coconut bread gulkand ke Rasgulle

  • 2 bread slices
  • 1/2 cup thin sugar syrup
  • 1/2 cup dessicated coconut
  • 1/2 cup chopped and mix dryfruits
  • 1 tbsp gulkand
  • 2 tbsp home made malai
  • 2 pinch cardamom powder

How to make Coconut bread gulkand ke Rasgulle

  1. Cut the breads into small rounds using a cookie cutter. Keep aside.
  2. Add the cardamom powder in the sugar syrup.
  3. Add gulkand, malai together and mix it well.
  4. Take one round bread, apply some malai and gulkand mixture on it. Cover with another round bread piece.
  5. Prepare all bread rasgulla this way.
  6. Dip these bread rasgullas in the sugar syrup.
  7. Roll it in dessicated coconut and cover it properly from all sides.
  8. Sprinkle some chopped dry fruits on it. Serve.
  9. Garnish: 1 tsp khus syrup, 1 tsp rose syrup and dessicated coconut.

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