Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, gulab jamun pink delight terrine. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Gulab Jamun Pink Delight Terrine is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Gulab Jamun Pink Delight Terrine is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook gulab jamun pink delight terrine using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Gulab Jamun Pink Delight Terrine:
- Get 2 cups Poha
- Take 1 cup Sugar
- Take 2 cups Water
- Prepare 5 Elaichi
- Get 1 cup Cornflour
- Make ready 2 tablespoons Fresh thick Cream
- Get 1 cup Full Fat Milk
- Get 1 Beetroot small sized puréed
- Take 2 Pomegranate medium ground to juice
- Make ready 12 Gulab Jamuns small sized
- Make ready 1 tablespoon Rose Water
- Prepare as required Almonds and cashew sliced
- Take fistful Raisins
- Make ready 3 tablespoons Ghee
- Prepare 4 tablespoons Almonds sliced
Steps to make Gulab Jamun Pink Delight Terrine:
- Take 2 cups Poha / flattened rice. Wash it thrice and soak with the leftover moisture for 10 mins. Poha has turned soft and mushy.
- In a wok, add 1 cup sugar, 2 cups water, 5 elaichi.Stir and boil the sugar syrup.String consistency not required. Add the mushy Poha to the boiling sugar syrup.Cook Poha.Stir in between.
- In another bowl, take 1 cup corn flour, add 2 tablespoons thick fresh cream. Add 1 cup full fat milk. Whisk this mixture until smooth and lump free. Pour this corn flour solution to the Poha syrup. Keep stirring in low heat to ensure lumpfree solution.
- Take 1 small beetroot. Grind into smooth purée using little water. When Poha is cooked, add the beetroot purée. Mix completely.
- Take 2 medium pomegranates and grind into juice. Filter and use. Add the pomegranate juice to the wok. Mix and cook in medium heat. Add chopped almonds and cashews as preferred.
- Add a fistful of raisins. Add 1 tablespoon rose water. Stir and cook until Poha solution firms, turns thick. Needn’t be scooping tight. Cool completely.
- Take a terrine mould / any similar moulds. Grease with ghee. Sprinkle sliced almonds Add prepared Poha solution as one thick bottom bed layer. Then arrange mini Gulab Jamuns as shown..
- Now add the remaining Poha solution on top. Level surface and sides without disturbing jamuns.
- Make sure there is no gap so that terrine sets perfectly. - - Freeze it for 3 hours.Use a sharp knife to loosen the sides of the chilled,set terrine to unmould. - - Slice the terrine with a sharp knife.
- See how gorgeous this Gulab Jamun stuffed Pink delight terrine looks. Gulab Jamun stuffed Pink Delight Terrine is ready. Relish happily.
So that is going to wrap it up with this special food gulab jamun pink delight terrine recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
