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Dryfruit and gulkand stuffed Rasmalai
Dryfruit and gulkand stuffed Rasmalai

Before you jump to Dryfruit and gulkand stuffed Rasmalai recipe, you may want to read this short interesting healthy tips about Nutritious Power Goodies.

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Eating almonds is an excellent choice as long as you do not have a nut allergy. Almonds have a multitude of health benefits and are an excellent choice when you really need a shot of energy. Several nutritional vitamins tend to be found in these wonderful nuts. They do, however, come with tryptophan-the same enzyme which makes you tired after eating turkey. Nevertheless, you will not need a nap after eating and enjoying almonds. Alternatively they will merely help your muscles and gastrointestinal system relax while also helping you feel less frustrated. Your emotional condition can often be lifted by just eating almonds.

A large assortment of easy health snacks is easily available. Deciding to live a healthy lifestyle can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to dryfruit and gulkand stuffed rasmalai recipe. To cook dryfruit and gulkand stuffed rasmalai you need 12 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Dryfruit and gulkand stuffed Rasmalai:
  1. Prepare 1 litre milk full cream cows milk
  2. Get 2 tbsp lemon juice
  3. Provide 8 cups water
  4. Get Sugar syrup:- 1½ cup sugar
  5. Take 1 tin condensed milk
  6. Provide 1/2 teaspoon cardamom powder
  7. Take 2 tbsp saffron milk
  8. Use Chopped pistachios
  9. Provide Chopped almonds
  10. Prepare 1/2 cup mixed nuts
  11. Take Rabdi:- 1 litre milk full fat milk
  12. Take Filling:- 1 cup gulkand
Instructions to make Dryfruit and gulkand stuffed Rasmalai:
  1. Chenna / paneer recipe:- - - In a pan bring milk to boil and add lemon juice keep stirring until milk curdles completely. - Drain the curdled milk and squeeze off excess water. Leave it for 30 minutes. After 30 minutes, start to knead the paneer for 10 minutes until smooth and not lumpy at all. Make small balls and flatten on your palm and put the gulkand balls in the middle and roll it smooth.
  2. Filling recipe:- - In a food processor mix the gulkand and nuts until coarsely ground. Make small balls
  3. Sugar syrup recipe:- - In a pan add sugar and water and bring it to boil for about 10 minutes. Drop the prepared paneer balls in the sugar syrup and cover and boil for 15 minutes. Once the balls start floating remove from gas and remove balls and let it cool. Squeeze excess sugar syrup.
  4. Rabdi recipe:- - In a pan boil milk and once a layer of cream is formed over the milk and let it boil until milk reduces to one-third. Add sugar, cardamom powder and saffron milk. Refrigerate for 2-3 hours.
  5. Rasmalai recipe: - In a serving plate pour the chilled rabdi over the squeezed paneer balls. Garnish with few chopped nuts and allow to absorb for 2 hours.

If you have gulkand, you can try this simple twist to the regular gulab jamun. I loved makkan peda , which is gulab jamun stuffed with dry fruits and nuts, so when I somehow found this idea of stuffing gulkand in jamun while browsing, I thought it should go well. To Make Stuffed Paratha: Roll the pink dough ball to some extent and place the dry fruits ball in the center. Fold the dough from all sides and seal it in such a way the dry fruits ball stay safe inside. Keep the sealed side on top and start rolling the paratha.

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