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


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