Paan Truffle With Gulkand Center Servings - 2 - 3
INGREDIENTS
(For Rooh Afza Syrup)Water - 300 milliliters
Powdered sugar - 200 grams
Lemon juice - 1 tablespoon
Salt - 1/8 teaspoon
Hot water - 200 milliliters
Powdered sugar - 150 grams
Organic food color - 1 tablespoon
Rose water - 1 tablespoon
Kewra essence - 1/8 teaspoon
(For Vanilla Ice Cream)
Fresh cream - 350 grams
Condensed milk - 300 grams
Vanilla extract - 1 teaspoon
(For Paan Truffle)
Almonds - 20 grams
Fennel seeds - 1/2 teaspoon
Gulkand - 200 grams
Rose essence - 1 teaspoon
Condensed milk - 100 grams
Desiccated coconut - 30 grams
Cardamom powder - 1/2 teaspoon
Betel leaves - 50 grams
Organic food color - 4 - 6 drops
Desiccated coconut - for coating
PREPARATION
1. Take a deep pan, add 300 milliliters water, 200 grams powdered sugar and stir continuously until the sugar is fully dissolved.
2. Bring it to a boil.
3. Add 1 tablespoon lemon juice, 1/8 teaspoon salt and mix it well.
4. Then, add 200 milliliters hot water, 150 grams powdered sugar and stir continuously until the sugar is fully dissolved.
5. Now, add 1 tablespoon organic food color and mix it well.
6. Add 1 tablespoon rose water, 1/8 teaspoon kewra essence and mix it well.
7. Bring it to a boil.
8. Remove it from heat and allow it to cool for an hour.
9. Your rooh afza syrup is ready.
(For Vanilla Ice Cream)
1. In a mixing bowl, add 350 grams fresh cream and whisk it well.
2. Then, add 300 grams condensed milk, 1 teaspoon vanilla extract and mix it well.
3. Pour the batter in a dish and spread it evenly.
4. Freeze for about 8 hours or until set.
(For Paan Truffle)
1. Take a pan, add 20 grams almonds and dry roast for 2 - 3 minutes.
2. Add 1/2 teaspoon fennel seeds and stir well.
3. Dry roast for another 2 -3 minutes.
4. Remove it from heat and transfer this into a blender.
5. Blend it into a fine powder.
6. Transfer this into a mixing bowl, add 200 grams gulkand, 1 teaspoon rose essence and mix it well.
7. Take some mixture on your hands and shape it into a small ball.
8. Refrigerate it for 1 hour.
9. Take a skillet, add 100 grams condensed milk, 30 grams desiccated coconut, 1/2 teaspoon cardamom powder and mix it well.
10. Then, add 50 grams betel leaves and mix it well.
11. Cook for 2 - 3 minutes on medium heat.
12. Now, add 4 - 6 drops organic food color and mix it well.
13. Remove it from heat and allow it to cool.
14. Take some mixture in your hands and flatten it with the help of your fingers.
15. Place the prepared gulkand balls on it and shape it into a ball.
16. Roll the prepared paan balls into the desiccated coconut.
17. Prick a toothpick inside it.
18. Refrigerate for 1 hour.
19. Take a serving glass.
20. Add 2 scoops of prepared vanilla ice cream in it.
21. Garnish with prepared rooh afza syrup.
22. Place the refrigerated paan truffle on top of it.
23. Serve.
0 Comments