Gulab Jamun Caramel Swiss Roll | How to make Gulab Jamun Caramel Swiss Roll

4.0 from 2 reviews
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By Pinkle Sachdev
Created on 3rd Mar 2017
  • Gulab Jamun Caramel Swiss Roll, How to make Gulab Jamun Caramel Swiss Roll
Gulab Jamun Caramel Swiss Rollby Pinkle Sachdev
  • Gulab Jamun Caramel Swiss Roll | How to make Gulab Jamun Caramel Swiss Roll (1 likes)

  • 2 reviews
    Rate It!
  • By Pinkle Sachdev
    Created on 3rd Mar 2017

About Gulab Jamun Caramel Swiss Roll

We had gulab jamuns at home and I wanted to experiment with it and I am glad it came out so well. you can treat your guests with this dessert.

Gulab Jamun Caramel Swiss Roll is delicious and authentic dish. Gulab Jamun Caramel Swiss Roll by Pinkle Sachdev is a great option when you want something interesting to eat at home. Restaurant style Gulab Jamun Caramel Swiss Roll is liked by most people . The preparation time of this recipe is 10 minutes and it takes 180 minutes to cook it properly. Gulab Jamun Caramel Swiss Roll is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Gulab Jamun Caramel Swiss Roll. Gulab Jamun Caramel Swiss Roll is an amazing dish which is perfectly appropriate for any occasion. Gulab Jamun Caramel Swiss Roll is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Gulab Jamun Caramel Swiss Roll at your home.

  • Prep Time10mins
  • Cook Time3Hours
  • Serves8People
Gulab Jamun Caramel Swiss Roll

Ingredients to make Gulab Jamun Caramel Swiss Roll

  • Swiss Roll -
  • Khoya (Mawa) 250 grams
  • Caradmom powder 1/4 teaspoon
  • Milkmaid 70 ml
  • Gulab Jamun 7 pieces
  • Ghee 2 tablespoon
  • Crushed Almonds 15 pieces
  • Butterpaper
  • Caramel sauce -
  • Water 4 tablespoons
  • sugar 1 cup
  • Salt 1/4 teaspoon
  • Cream 1/2 cup
  • Unsalted Butter 1/3 cup

How to make Gulab Jamun Caramel Swiss Roll

  1. Caramel Sauce-
  2. Before you start cooking the sauce keep all of your ingredients ready.
  3. In a heavy bottomed pan, cook sugar and water till it gets golden brown and dissolved. Dont use spoon to stir, swirl the pan.
  4. Cook it till you get dark amber or redish brown colour.
  5. Now add butter into the caramel. Be careful in this step because the caramel will bubble rapidly when the butter is added.
  6. Stir it for a minute and slowly add cream while whisking. Let it boil for 2 minutes on low flame.
  7. Remove from the heat and stir in salt.
  8. Allow to cool down before using.
  9. Swiss Roll -
  10. In a heavy bottomed non stick pan put khoya on a low flame. Break it into small-small pieces with the help of spatula.
  11. Now add milkmaid to it and mix it till well incorporated. Now this mixture will look moist.
  12. Keep stirring for 7-8 minutes on the medium flame.
  13. Add cardamom powder and mix well.
  14. Once you see bubbles at the corner of the pan scrape the sides off. Keep stirring on high flame now.
  15. Within few minutes mixture will start thickening and leave the sides of the pan. It will change the colour a bit. Now you have a thick mixture again.
  16. Let it cool down completely. Keep aside 1/4 th cup of this mixture.
  17. Meanwhile squeeze out the syrup from the gulab jamun and crush them with back of the spoon.
  18. Add ghee, crushed almonds, khoya mixture which we kept aside. Mix well and keep aside.
  19. Transfer rest of the khoya mixture to the butter paper, knead it with light hands.
  20. Take a small amount of mixture in your palms and try to roll it like a ball. If it holds shape it means our mixture is ready.
  21. Now cover it with another butter paper. Roll the mixture with the rolling pin horizontally and vertically until its thin and even.
  22. Peel off the upper layer of the butter paper and spread the gulab jamun mixture in a thin layer. Smoothen it as much as possible.
  23. Now start rolling the layer with the help of butter paper from one edge to another. Keep pressing with light hands.
  24. Your log of swiss roll is ready. Roll it in the same butter paper again. Twist the ends to secure the edges.
  25. Refrigerate it for at least 2 hours.
  26. After 2 hours peel off the paper and take out the log.
  27. Carefully cut 1" thick roundels with the bread knife or a sharp knife.
  28. Arrange it on the serving platter drizzle some caramel sauce.
My Tip: You can make caramel sauce in advance. Store it in an air- tight jar and keep it in a fridge. Warm the caramel for few seconds before using it.

Reviews for Gulab Jamun Caramel Swiss Roll (2)

Pinkle Sachdev3 months ago
Thank you Sheetal
Reply

Sheetal Sharma7 months ago
Wow nice innovation!
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