Gulab-E-Gulkand Gulab jamuns stuffed with gulkand - simply exquisite. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 25 Mar 2016 in Recipes Course New Update Main Ingredients Khoya, Chenna Cuisine Fusion Course Desserts Prep Time 26-30 minutes Cook time 11-15 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Veg Ingredients list for Gulab-E-Gulkand 1/2 cup Khoya 1/4 cup Chenna 1/4 tablespoon Soda bicarbonate 3 tablespoons Refined flour (maida) 1/4 teaspoon Green cardamom powder for deep-frying Ghee 2 cup Sugar 1/2 teaspoon Lemon juice Stuffing 6 Pistachios chopped 3 tablespoons Gulkand Method Grate khoya and mash chenna. Mix the two with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough. Divide into sixteen equal portions. Mix pistachios and gulkand. Stuff each portion of the khoya-chenna ball with a little of this mixture and shape into balls. Prepare a thin syrup with sugar and equal quantity of water. Add lemon juice to the sugar syrup and when the scum rises to the surface, gently remove it. Heat sufficient ghee in a kadai. Add the balls and deep fry on very low heat till golden in colour. Drain and soak in the sugar syrup for at least fifteen to twenty minutes before serving. Nutrition Info Calories 2923 Carbohydrates 29.9 Protein 532.6 Fat 74.5 #Chenna #Ghee #Gulkand #Soda bicarbonate #Stuffing #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article