Gulab Jamun Halwa
by Foodie#393523
This may not turn out to be as thick as the usual halwa. it will be more like badam halwa. If needed it can be kept in the fridge for some time and then serve
Gulab Jamun Halwa recipe - How to make Gulab Jamun Halwa
Preparation Time: Cooking Time: Total Time:
Makes 2 to 3 servings
50 gms grated mawa (khoya)
50 gms paneer (cottage cheese)
50 gms plain flour (maida)
120 gms sugar
25 gms ghee
a few drops rose essence
a few saffron (kesar) strands mixed with 1 tsp milk
a few almond (badam) slivers and pistachio slivers
Method
- Method
- Heat the ghee in a thick bottom kadai.
- Add plain flour and sauté on a slow flame till the raw smell has gone.
- Add the mawa, paneer and sugar and cook on a medium flame while stirring continuously.
- Once the sugar has melted and the ghee separates take it off the flame.
- Add the saffron-milk mixture and rose essence.
- Spread the mixture on a greased plate.
- Sprinkle almond and pistachio slivers.
- Once cool cut into pieces and serve.
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Hey, need to ask can I make this recipe with crushed guulab jamun.. Which haven''t soaked sheera