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Stuffed Layered Gulab Jamuns and Beet Jamuns

Nov-07-2018
Swathi Joshnaa Sathish
60 minutes
Prep Time
30 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Stuffed Layered Gulab Jamuns and Beet Jamuns RECIPE

An healthy twist to the age old Gulab jamun recipe . This is my own idea which I implemented to celebrate Diwali . #earnwithbetterbutter

Recipe Tags

  • Veg
  • Easy
  • Diwali
  • Indian
  • Boiling
  • Frying
  • Dessert
  • Healthy

Ingredients Serving: 10

  1. For Beetroot dough :
  2. gulab jamun mix 100 grams
  3. Beetroot milk purée filtered 1/4 cup or as required
  4. ghee 1 teaspoon
  5. For white Dough :
  6. gulab jamun mix 250 grams
  7. water as required as per packet instructions
  8. ghee 2 teaspoons
  9. For sugar Syrup :
  10. sugar 900 grams
  11. water equal amounts
  12. cardamom powder 1 teaspoon
  13. Rose water 2 tablespoons
  14. Other Ingredients :
  15. ghee for greasing 2 tablespoons
  16. ghee 1/4 cup for frying
  17. Cooking oil 1/2 litre for deep frying
  18. cashew nuts broken into pieces 30
  19. Melon seeds 2 tablespoons

Instructions

  1. Take 250grams Gulab Jamun mix in one bowl and 100 grams mix in another bowl .
  2. Add 1/4 cup filtered beetroot milk purée to the 100gms mix gradually while kneading to a smooth
  3. dough. Dough shouldn’t be sticky nor too tight .
  4. Beetroot dough is ready. Grease dough with 1teaspoon ghee. Cover and rest the dough for 15mins.
  5. Pour required water to the 250gm mix as per packet instructions and knead into a smooth dough.
  6. Grease dough with 2teaspoons ghee. Cover and rest white dough for 15 minutes.
  7. Meantime , let’s prepare sugar syrup .
  8. Add 900 grams sugar and equal amounts of water in a wide container .
  9. Stir ,dissolve sugar completely. Allow to boil until syrup turns dense giving a string consistency.
  10. Add a teaspoon elaichi powder and 2 tablespoons rose water to the boiling syrup .Switch off heat.
  11. Coming to our doughs , first divide red dough . Take small portion , stuff a cashew piece in , seal
  12. into jamun balls . These balls should be small . Repeat steps to prepare all the red balls.
  13. Coming to the white dough , divide the dough into medium sized portions to stuff red balls in white
  14. as shown . Seal and shape into a smooth, no crack white balls .
  15. Grease palms with ghee while shaping balls . Stuffed Balls are ready to get fried .
  16. Heat 1/2 litre cooking oil ,1/4 cup ghee in a wide wok . Drop the stuffed layered jamuns , flip and
  17. fry in medium heat until golden brown.Take out fried jamuns,drain excess oil , transfer to bowl.
  18. Let them sit for a minute.I had leftover red balls and I fried them separately to make beet jamuns.
  19. Fried beet jamuns are transferred to another bowl .
  20. Now add the stuffed layered jamuns and beet jamuns in warm sugar syrup. Sprinkle melon seeds. Let
  21. Jamuns sit for 4 hours. Diwali Special Stuffed layered Gulab Jamuns and Beet Jamuns are ready to
  22. serve and relish.

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