Gulab jamum pudding

Gulab Jamun Delight for 4

Craving something sweet yet satisfying? Try this scrumptious Gulab Jamun Pudding recipe!

Ingredients: - 6 large eggs, room temperature - 2 cups heavy cream (480 ml) - 1/2 cup granulated sugar (100 g) - Splash of vanilla extract + pinch of saffron - 1 tsp cardamom powder - 4 servings of Gulab Jamun Preserves - 4 tbsp granulated sugar for the crust

Special Equipment: - Kitchen torch for the crust (optional)

Nutritional Information: - Calories: 636 53g Fat Carbohydrates: 39 g - Fiber: 3g - Sugar: 30g - Protein: 16g

Preparation:

1. Preheat your oven to 350°F (180°C).
2. In a medium-sized bowl, whisk eggs, sugar, vanilla extract, and saffron until the mixture thickens and forms a dense, creamy texture. Fold in cardamom powder.
3. Heat heavy cream in a saucepan. Once warm, gradually pour the cream into the egg mixture, stirring continuously.
4. Cut the Gulab Jamun into bite-sized pieces. Line a cake pan or individual baking dishes with these pieces. Pour the cream mixture over the Gulab Jamun.
5. Pour boiling water into a deep baking dish until halfway filled. Place the cake pan/dishes inside this water bath. Bake for 30-35 minutes.
6. Allow the pudding to cool entirely before removing from the oven. Refrigerate for at least 2 hours.
7. Before serving, sprinkle each dish with 1 tbsp sugar. Using a kitchen torch, caramelize the sugar to create a crispy crust. Alternatively, you can broil the pudding for a few minutes until the sugar caramelizes.

Enjoy this traditional Indian dessert with a new twist!

Notes:

• Ensure that the egg mixture thickens enough to hold its shape. If not, continue whisking and heating gently until it reaches the desired consistency.
• If you don't have a kitchen torch, simply sprinkle the sugar over the pudding and heat under your oven's broiler or in a pan on the stove until the sugar melts and caramelizes.

Related Recipes:

This Gulab Jamun Pudding recipe calls for 4 servings of Gulab Jamun Preserves. After baking, each dish should be sprinkled with 1 tbsp of sugar for a crispy crust.

Source:

Enrichment Data:

The term "Rohes Material" is not a standard ingredient or tool in the context of a Gulab jamun recipe. However, it could possibly be a misspelling or misinterpretation of a specific ingredient.

Some common components utilized in Gulab Jamun recipes include:

• Khoya (Mawa): This crucial ingredient is dried whole milk that has been reduced to a solid mass. It's responsible for the creamy texture of the dumplings.
• All-purpose flour: This helps bind the khoya together and contribute structure to the dumplings.
• Baking soda or baking powder: These components help the dumpling dough rise and achieve a light texture.
• Ghee or oil: These are used for frying the dumplings.
• Sugar and water: These are mixed to create the syrup that soaks the dumplings, giving them their unique flavor and texture.

Without further context, it's hard to pinpoint what "Rohes Material" might be referring to, so make sure to double-check the recipe or clarify the confusion with the provider.