Caramalised Nutty Fusion | How to make Caramalised Nutty Fusion

By Shradha Saraf  |  23rd Sep 2015  |  
5.0 from 1 review Rate It!
  • Caramalised Nutty Fusion, How to make Caramalised Nutty Fusion
Caramalised Nutty Fusionby Shradha Saraf
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • How to make Chenna

About Caramalised Nutty Fusion Recipe

A dessert where you can't stop at one.. an indulgence worth the guilt.

Caramalised Nutty Fusion is an authentic dish which is perfect to serve on all occasions. The Caramalised Nutty Fusion is delicious and has an amazing aroma. Caramalised Nutty Fusion by Shradha Saraf will help you to prepare the perfect Caramalised Nutty Fusion in your kitchen at home. Caramalised Nutty Fusion needs few minutes for the preparation and 120 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Caramalised Nutty Fusion. This makes it easy to learn how to make the delicious Caramalised Nutty Fusion. In case you have any questions on how to make the Caramalised Nutty Fusion you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Shradha Saraf. Caramalised Nutty Fusion will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Caramalised Nutty Fusion

Ingredients to make Caramalised Nutty Fusion

  • Milk - 1/2 litre
  • Condense milk -1 tin
  • maida - 1 tsp
  • ghee for frying
  • sugar - 1 cup
  • sugar - 1 tbsp (caramelized decoration)
  • Gaund (edible gum) - As required
  • almonds - handfull
  • cashew Nuts - handful
  • pistachio - handful
  • walnuts - 6

How to make Caramalised Nutty Fusion

  1. Take half milk in a pan and let it boil until it reduces to half for rabri. Add 2-3 tsp sugar & keep aside. (Keep sugar low because rest all the things are high in sugar content)
  2. In a separate pan boil the rest of the milk and put juice of half lemon for it to curdle. Once curdled, strain it with a muslin cloth and hang till all the water comes out .Squeeze it lightly. Do not dry too much.
  3. Now take chenna in a plate, add Maida and knead it properly and make small balls like pearl. Make small balls because the rasgullas will double in size when heated with sugar syrup.
  4. Now take a big karahi and add 3cup water and 3/4 cup sugar and once the sugar melts lower the flame and add the chenna balls. There should be no cracks in the chenna balls or it will break in sugar syrup. Cook the rasgullas on medium flame.
  5. After 15 to 20 minutes. Once done switch off the flame and keep aside.
  6. Chop the dry fruits in small pieces and fry them in ghee till golden brown and transfer it on an absorbent paper. Same way fry the gaund also.
  7. Take a cooker and put the tin of condensed milk inside it and immerse in water completely and once you get the first whistle reduce it and let it be on the gas for 25-30 minutes. Let it cool down and carefully take out the tin.
  8. You will get the caramelized condensed milk and it is called "deulce de leche".
  9. For garnishing: Put whole cashew nut, almond, walnut and pistachio on a toothpick. Add sugar in a pan. Lower the heat and soon you will see that the sugar is melting and the caramelization process begins.
  10. Switch off the flame and let it cool. Check it's consistency with a spoon and when it become a little thicker but of flowing consistency dip the nuts in it.
  11. Freeze the caramelized decorations immediately and add just before serving.
  12. Final Assembling: Take a shot glass and begin with layering with rabri layer then rasgulla layer again rabri layer and then with caramelised condensed milk layer. Sprinkle fried nuts and gaund.
  13. Garnish it with the caramelized decorations and serve. It's total sinful Bliss. The taste is totally heavenly.

Reviews for Caramalised Nutty Fusion (1)

Deviyani Srivastava2 years ago

Super rich and super tasty i am sure...a really sinful delight!