Rasgulla Birds Nest
Servings - 5 - 7
INGREDIENTS
Chenna - 400 grams
Corn flour - 45 grams
Water - 500 milliliters
Sugar - 200 grams
Vermicelli - 280 grams
Butter - 45 milliliters
Condensed milk - 300 milliliters
Mint leaves - to taste
Cherries - to taste
Pistachios - to taste
PREPARATION
1. In a bowl, add 400 grams chenna, 45 grams corn flour and mix it well.
2. Take some mixture in your hands and make small sized ball.
3. Heat 500 milliliters water in a skillet, add 200 grams sugar and stir until the sugar is fully dissolved.
4. Bring it to a boil.
5. Now, add the prepared balls in it.
6. Cover it with lid and boil for 7 - 10 minutes on medium heat.
7. Open the lid and remove it from heat.
8. Drain and allow it to cool.
9. Refrigerate for 30 minutes.
10. Take a skillet, add 280 grams vermicelli and dry roast until it turns golden brown in color.
11. Add 45 milliliters butter and mix it well.
12. Now, add 300 milliliters condensed milk and mxi it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Take a small bowl and add the prepared vermicelli in it.
15. Spread the prepared vermicelli to the sides of the bowl to make a nest. (See Video)
16. Refrigerate for 30 minutes.
17. Now, demould the prepared nest from the bowl.
18. Add mint leaves on it.
19. Add the prepared rasgulla on it.
20. Garnish with cherries and pistachios.
21. Serve.
Gulab Jamun Bird Nest
Servings - 3 - 4
INGREDIENTS
Vermicelli - 300 grams
Butter - 50 milliliters
Condensed milk - 200 grams
Water - 175 milliliters
Sugar - 350 grams
Saffron - 1/2 teaspoon
Khoa - 350 grams
All purpose flour - 30 grams
Semolina - 15 grams
Baking powder - 3/4 teaspoon
Oil - for frying
Pistachios - for garnishing
PREPARATION
1. Take a skillet, add 300 grams vermicelli and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
2. Add 50 milliliters butter and mix it well.
3. Add 200 grams condensed milk and mix it well.
4. Cook for 5 - 7 minutes on medium heat or until the mixture thickens.
5. Remove it from heat.
6. Take a small bowl and add the prepared vermicelli in it.
7. Spread the prepared vermicelli to the sides of the bowl to make a nest. (See Video)
8. Refrigerate for 30 minutes.
9. Take a skillet, add 175 milliliters water, 350 grams sugar and stir continuously until the sugar is fully dissolved.
10. Add 1/2 teaspoon saffron and mix it well.
11. Remove it from heat and allow it to cool.
12. In a mixing bowl, add 350 grams khoa, 30 grams all purpose flour, 15 grams semolina and mix it well.
13. Add 3/4 teaspoon baking powder and knead it into a smooth soft dough.
14. Take some mixture in your hands and shape it into a ball.
15. Heat sufficient oil in heavy skillet and deep fry these until golden brown and crispy.
16. Transfer this into the prepared sugar syrup.
17. Soak for 15 minutes.
18. Now, demould the prepared nest from the bowl.
19. Add the prepared gulab jamun in it.
20. Garnish with pistachios.
21. Serve.
