Mini choco gulle in caramel rabdi
Mini choco gulle in caramel rabdi

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a special dish, mini choco gulle in caramel rabdi. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mini choco gulle in caramel rabdi is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Mini choco gulle in caramel rabdi is something which I’ve loved my whole life.

Caramel Rasgulla with Rabdi Find cooking instructions in the video. Host : Chef Sanjay (Hotel Hilton Garden Inn, TVM) Producer: Rajesh Kadamba Post. Toy Time Biscuit Dipped In Choco and Milk Paste.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook mini choco gulle in caramel rabdi using 7 ingredients and 29 steps. Here is how you cook it.

The ingredients needed to make Mini choco gulle in caramel rabdi:
  1. Get full cream milk
  2. Make ready cornflour
  3. Make ready lemon juice
  4. Take Hershey's chocolate syrup
  5. Make ready Hershey's caramel syrup
  6. Get sugar
  7. Take water

In the end that collected cream is added back to the thickened milk. This adds the long, rich lachha malai (layers of cream) in the rabri. A new moment of consumption, a great new opportunity for the market! Inscrivez-vous gratuitement pour voir la recette.

Instructions to make Mini choco gulle in caramel rabdi:
  1. Boil 1 litre milk in a pan
  2. Turn the flame on low and let the milk thicken
  3. Stir occasionally
  4. When the milk turn creamy and thick mix hershey's caramel syrup and switch off the flame
  5. Let it cool on room temprature and keep in fridge
  6. Caramel rabri is ready
  7. Mix hershey's chocolate syrup in 1/2 cup milk
  8. Put remaining milk in a milkpan
  9. Put on medium flame to boil
  10. Mix chocolate milk
  11. When the milk become chocolaty switch off the flame
  12. Mix lemon juice in 2 spoon of water and mix in chocolaty milk
  13. Let the milk curdle completely
  14. Seive the milk in a thin muslin cloth
  15. Pour 2 cup cold water to extract the sour taste of lemon
  16. Squeeze excess water and hang the cloth for 30-40 minutes to remove excess water
  17. The mixture should be not too much dry and not too much moist
  18. Put the mixture into a plate and mash with palms for 3-4 minutes
  19. Mix cornflour and knead for 5 minutes
  20. Make small balls from the dough without crack
  21. If there are cracks then it need to be mashed more
  22. Boil sugar and water in a big pan
  23. Put chocolaty balls in the sugar syrup and cover with a plate
  24. Boil on high flame for 5 minutes
  25. Turn the flame low and boil for 15-20 minutes more
  26. The balls will be double in size then switch off the flame
  27. Let it cool
  28. Dip chocolaty rasgulle in caramel rabri and keep in fridge for 30 minutes
  29. Serve to your guest and family.

Discover our biscuits Mini Choco Chips Gullón! Op zoek naar AH BASIC Caramel biscuit chocolade mini's? Je vindt het bij Albert Heijn. Amul choco mini is one of the most amazing chocolate from amul. Specially it comes in enjoyable different shapes.

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