Gulab Jamun Pink delight Terrine

Take 2 cups Poha / flattened rice . Wash it thrice and soak with the leftover moisture for 10 mins.

Poha has turned soft and mushy.

In a wok, add 1 cup sugar , 2 cups water, 5 elaichi.Stir and boil the sugar syrup.String

In another bowl , take 1 cup corn flour , add 2 tablespoons thick fresh cream.

Add 1 cup full fat milk . Whisk this mixture until smooth and lump free.

Pour this corn flour solution to the Poha syrup . Keep stirring in low heat to ensure lumpfree

solution . Take 1 small beetroot . Grind into smooth purée using little water .

When Poha is cooked, add the beetroot purée . Mix completely.

Take 2 medium pomegranates and grind into juice . Filter and use .

Add the pomegranate juice to the wok .

Mix and cook in medium heat . Add chopped almonds and cashews as preferred .

Add a fistful of raisins .

Add 1 tablespoon rose water .

Stir and cook until Poha solution firms , turns thick. Needn’t be scooping tight . Cool completely.

Take a terrine mould / any similar moulds. Grease with ghee . Sprinkle sliced almonds.

Add prepared Poha solution as one thick bottom bed layer . Then arrange mini Gulab Jamuns as shown.

Now add the remaining Poha solution on top . Level surface and sides without disturbing jamuns .

Make sure there is no gap so that terrine sets perfectly .

Freeze it for 3 hours.Use a sharp knife to loosen the sides of the chilled,set terrine to unmould.

Slice the terrine with a sharp knife .

See how gorgeous this Gulab Jamun stuffed Pink delight terrine looks .