Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, carrot gulab jamun terrine. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Carrot Gulab jamun terrine is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Carrot Gulab jamun terrine is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have carrot gulab jamun terrine using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Carrot Gulab jamun terrine:
- Prepare 1/2 kg carrot (finely grated)
- Get 100-150 gm mawa
- Prepare 8-10 mini gulab jamun
- Get 1/2 cup sugar or as per taste
- Get 2-3 tbsp fresh malai
- Prepare 2-3 tbsp ghee
- Get 1 tsp cardamom powder
- Get Some chopoed dry fruits- almonds, cashews
- Prepare Pista flakes, chirongi, kishmish
- Make ready 1 tbsp poppy seeds
Instructions to make Carrot Gulab jamun terrine:
- In a micro safe bowl add grated carrots and fresh malai cook for 5 mins…After 5 mins..Stir and cook for another 5 mins…Add mawa…Stir and cook for 5 mins…Add sugar and cook for another 5 mins…Add ghee, Nuts…Mix well and cook for 5 mins…Gazar halwa is ready…Let it cool completely….
- Now take a mould…And fill half with halwa…And then place gulab jamun…As shown in the pic 👇
- Spread gajar halwa on gulab jamun…And fill the complete mould.
- Gently press..And keep in refrigerator until set completely..
- Delicious Gajar gulab jamun terrine…Is ready.
- Cut it into slices and serve…
So that is going to wrap it up with this exceptional food carrot gulab jamun terrine recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
