Recipes
Chocolatey Panipoori with flavoured rabari and gulabjamun
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE BASUNDI,FAB PREMIUM OIL SOLUBLE GULAB JAMUN,APYURA PREMIUM SPREAD FRESH MANGO,APYURA PREMIUM SPREAD KESAR MASTANI,APYURA PREMIUM SPREAD STRAWBERRY
Prep Time
40:00:(HH:MM)
Serves
4
Baking/Cooking Time
40 mnts
Baking Temp
Na
Baking Temp Details
Celsius
Level
Intermediate
Short Recipe Description
A fusion desert which surly surprised your guest
Additional Categories
Eggless
INGREDIENTS
10 ps panni poori 1 cup white melted chocolate Gel clrs ,red orange and pink Rabari full fat milk 500 grm sugar 2-3 tbsp basundi essence a few drop kesar mastani ,strwaberry and fresh mango apyura spread silvered pistachios and kesar and powdered ilayachi Gulab jamun packet gulabjamun mix 1/4 cup Fab gulabjamun essence 1/2 cup sugar 1/4 cup water a pinch of kesar and ilayachi powder ghee for frying To be topped chopped pistachios kesar silver vark |
METHOD
Chocolatey paani poori
melt white chocolate and then dived that in three bowls do add your desired colours and mix well now make a whole on top of paani poori and dip that in chocolate so it get coated very nicely now tilt it upside down so exces chocolate drpped out keep in a tray lined with parchment paper keep in fridge in the same way rest of panipoori
Rbari
cook full fat milk untill it became thick we need flowing consistency rabari once done add sugar and mix well switch off the gas add basundi essence ,and kesar ilayachi let keep a side to cool .
Gulab Jamun
Cook water and sugar until u get a sticky sugar syrup .add gulabjamun essence kesar and ilayachi powder
Make the dough as per written on Gulab Jamun packet .make small balls and deep fry in ghee at very low flame once they turned in dark golden colour dip them in sugar syrup let them soak in sugar syrup for an hour or more .
Assembling
take rabari in three bowls and mix 2 tsp each spreads to get the desired flavour and colour now pour them in shot glasses fill chocolatey paani poori with the flavourful rabari and then topped with small Gulab Jamun some silvered pistachios silver vark and kesar strands .Serve them immidietly
Baker Tips/Notes
try to use sooji paani poori