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Gulab Jamun Pink delight Terrine

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

ABOUT Gulab Jamun Pink delight Terrine RECIPE

This is my own healthy version . This healthy Desi terrine includes poha , pomegranate , beetroot and other few ingredients. No gelatine , no added colours . Child friendly and this pink beauty is perfect for Diwali . #earnwithbetterbutter

Recipe Tags

  • Veg
  • Easy
  • Diwali
  • Fusion
  • Simmering
  • Whisking
  • Blending
  • Boiling
  • Freezing
  • Chilling
  • Dessert
  • Healthy

Ingredients Serving: 10

  1. Poha 2 cups
  2. sugar 1 cup
  3. Water 2 cups
  4. Elaichi 5
  5. Cornflour 1 cup
  6. Fresh thick cream 2 tablespoons
  7. Full Fat Milk 1 cup
  8. Beetroot small sized 1 puréed
  9. Pomegranate medium 2 ground to juice
  10. Gulab Jamuns small sized 12
  11. Rose water 1 tablespoon
  12. Almonds and cashew sliced as preferred
  13. Raisins fistful
  14. Ghee 3 tablespoons
  15. Almonds sliced 4 tablespoons

Instructions

  1. Take 2 cups Poha / flattened rice . Wash it thrice and soak with the leftover moisture for 10 mins.
  2. Poha has turned soft and mushy.
  3. In a wok, add 1 cup sugar , 2 cups water, 5 elaichi.Stir and boil the sugar syrup.String
  4. consistency not required . Add the mushy Poha to the boiling sugar syrup.Cook Poha.Stir in between.
  5. In another bowl , take 1 cup corn flour , add 2 tablespoons thick fresh cream.
  6. Add 1 cup full fat milk . Whisk this mixture until smooth and lump free.
  7. Pour this corn flour solution to the Poha syrup . Keep stirring in low heat to ensure lumpfree
  8. solution . Take 1 small beetroot . Grind into smooth purée using little water .
  9. When Poha is cooked, add the beetroot purée . Mix completely.
  10. Take 2 medium pomegranates and grind into juice . Filter and use .
  11. Add the pomegranate juice to the wok .
  12. Mix and cook in medium heat . Add chopped almonds and cashews as preferred .
  13. Add a fistful of raisins .
  14. Add 1 tablespoon rose water .
  15. Stir and cook until Poha solution firms , turns thick. Needn’t be scooping tight . Cool completely.
  16. Take a terrine mould / any similar moulds. Grease with ghee . Sprinkle sliced almonds.
  17. Add prepared Poha solution as one thick bottom bed layer . Then arrange mini Gulab Jamuns as shown.
  18. Now add the remaining Poha solution on top . Level surface and sides without disturbing jamuns .
  19. Make sure there is no gap so that terrine sets perfectly .
  20. Freeze it for 3 hours.Use a sharp knife to loosen the sides of the chilled,set terrine to unmould.
  21. Slice the terrine with a sharp knife .
  22. See how gorgeous this Gulab Jamun stuffed Pink delight terrine looks .
  23. Gulab Jamun Pink Delight Terrine is ready.
  24. Relish happily !

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