How to make Soanpapdi rabdi with kalajam sugarnet recipe
1.
For the soanpapdi rabdi :Take 2 tbsp of left over soanpapdi add 4 tbsp of hot milk and mix well..
2.
For Kalajamun:In a bowl take 2 cups crumbled gulab jamun mawa,1/4 cup plain flour, 3 tbsp milk powder, 3 tbsp arrowroot and knead very well into a very smooth dough.
3.
For the sugar syrup: 3 cups sugar and 1 1/2 cups of water in a deep non-stick pan and mix well and cook on a medium flame for 5-6 minutes or till the syrup is of one string consistency.Add the saffron, mix well and keep the syrup warm.
4.
Divide this mixture into 20 equal portions and roll each into round balls. there should have no cracks on the surface as otherwise the kala jamuns will crack while deep-frying.
5.
Heat the ghee in a non-stick kadhai and deep-fry 10 jamuns at a time on a medium flame till they turn blackish in colour from all the sides.
6.
Drain and immerse in the warm sugar syrup. Soak for 1 hour. Drain off the kala jamun from sugar syrup and roll in drycoconut powder
7.
For sugar net :Heat sugar in a heavy-based pan over a gentle heat until it has dissolved.Bring to the boil without stirring until a medium caramel colour.Drizzle the caramel in a criss-cross pattern over a greased ladle. When it's set carefully lift off
8.
For serving:Pour Rabdi into a serving dish. Top up with kalajam nd sugar net nd dryfruits.
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