Name: Gulabjamun fusion dessert recipe by Shilpa Mehta at BetterButter
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 10
Ingredients: :red_circle:For the GulabJamun:red_circle:; Khoya- 250 grams; Baarik Rawa-1/2 cup; Milk -1/2 cup; :red_circle:For the Sugar Syrup:red_circle:; Sugar-2 1/2 cups; Water -2 cups; Kesar a few strands; Apple -1; :red_circle:For the Chantilly Cream :red_circle:; Whipping cream-1 cup; White chocolate -100 grams; :red_circle:FOR GARNISH:red_circle:; Silver leaf; Basil leaves; Rose petals; Rose syrup

Ingredients Serving: 10

:red_circle:For the GulabJamun:red_circle:
Khoya- 250 grams
Baarik Rawa-1/2 cup
Milk -1/2 cup
:red_circle:For the Sugar Syrup:red_circle:
Sugar-2 1/2 cups
Water -2 cups
Kesar a few strands
Apple -1
:red_circle:For the Chantilly Cream :red_circle:
Whipping cream-1 cup
White chocolate -100 grams
:red_circle:FOR GARNISH:red_circle:
Silver leaf
Basil leaves
Rose petals
Rose syrup

Instructions

:red_circle:To make the Sugar Syrup :red_circle:
In a pan add sugar and water and keep it to boil on the gas.
Once comes to boil add Saffron and peeled Apple and boil for 5 minutes .
Switch off the gas and let the Apple rest in syrupcovered with a lid.
Once a little soft remove the apple and slice them into small pieces and keep aside until assembly.
Keep the left sugar syrup to soak the Gulab jamuns later.
:red_circle:To make the Gulab Jamuns :red_circle:
In a bowl add rawa and warm milk and soak for a few minutes
In a wide plate crumble the khoya and add the soaked rawa and knead it well to form a soft dough.
Make 30 small balls and shape them into round balls .
Heat the ghee in a pan and deep fry the balls 10 at a time on low flame.
Once the balls turn golden brown remove from the pan cool them for 2 to 3 minutes.
Add the fried balls into the warm sugarsyrup to soak.
Repaeat the same method to fry and soak the remaining balls.
Keep the soaked Gulab jamuns aside until assembly.
:red_circle:For the Chantilly Cream :red_circle:
Melt the white chocolate in a microwave or 30 second bursts until melted .
Whip the cream with a beater until stiff peaks form.
Add a little cream to the melted chocolate and mix well.
Add this chocolate mixture to the whipped cream and fill it into the piping bag and keep aside until assembling.
:red_circle:Assembly:red_circle:
In individual bowls place the drained Gulab jamuns, pipe the Chantilly Cream around.
Place the poached Apple slice on it and garnish with rose petals , Silver leaf, Basil leaf and rose syrup.

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