Caramalised Nutty Fusion | How to make Caramalised Nutty Fusion

By Shradha Saraf  |  23rd Sep 2015  |  
5 from 1 review Rate It!
  • Caramalised Nutty Fusion, How to make Caramalised Nutty Fusion
Caramalised Nutty Fusionby Shradha Saraf
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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 a delicious dish which is liked by the people of every age group. Caramalised Nutty Fusion by Shradha Saraf is a step by step process which is best to understand for the beginners. Caramalised Nutty Fusion is a dish which comes from Fusion cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Caramalised Nutty Fusion takes few minute for the preparation and 120 minute for cooking. The aroma of this Caramalised Nutty Fusion make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Caramalised Nutty Fusion will be the best option for you. The flavor of Caramalised Nutty Fusion is unforgettable and you will enjoy each and every bite of this. Try this Caramalised Nutty Fusion at your weekends and impress your family and friends.

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 Srivastava3 years ago

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