Scribd Logo
Upload

Welcome to Scribd!

  • 388 views

    Gulab Recipe

    Uploaded by

    Ash
    The document provides a recipe for Gulab, which includes ingredients and instructions for making khoya, gulab jamun dough, chocolate roses, creamed pistachio praline, pistachio dragees, rabdi creme, Tahitian vanilla ice cream, passionfruit chocolate leaves, rose water droplets, mango jellies, and assembling all the components. Key components include reducing milk to make khoya, frying gulab jamun dough balls and soaking them in syrup, making chocolate roses with different fillings and toppings, and plating the finished dish with various elements.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Gulab Recipe

    Uploaded by

    Ash
    388 views5 pages
    The document provides a recipe for Gulab, which includes ingredients and instructions for making khoya, gulab jamun dough, chocolate roses, creamed pistachio praline, pistachio dragees, rabdi creme, Tahitian vanilla ice cream, passionfruit chocolate leaves, rose water droplets, mango jellies, and assembling all the components. Key components include reducing milk to make khoya, frying gulab jamun dough balls and soaking them in syrup, making chocolate roses with different fillings and toppings, and plating the finished dish with various elements.

    Original Title

    Gulab_recipe.docx

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document provides a recipe for Gulab, which includes ingredients and instructions for making khoya, gulab jamun dough, chocolate roses, creamed pistachio praline, pistachio dragees, rabdi creme, Tahitian vanilla ice cream, passionfruit chocolate leaves, rose water droplets, mango jellies, and assembling all the components. Key components include reducing milk to make khoya, frying gulab jamun dough balls and soaking them in syrup, making chocolate roses with different fillings and toppings, and plating the finished dish with various elements.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    388 views5 pages

    Gulab Recipe

    Uploaded by

    Ash
    The document provides a recipe for Gulab, which includes ingredients and instructions for making khoya, gulab jamun dough, chocolate roses, creamed pistachio praline, pistachio dragees, rabdi creme, Tahitian vanilla ice cream, passionfruit chocolate leaves, rose water droplets, mango jellies, and assembling all the components. Key components include reducing milk to make khoya, frying gulab jamun dough balls and soaking them in syrup, making chocolate roses with different fillings and toppings, and plating the finished dish with various elements.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 5

    GULAB

    By Ruchit Harneja

    INGREDIENTS

    For Khoya

    ● Milk full fat 3 Ltr


    ● Milk powder 150 Grams

    Preparation:

    ● Heat milk on a slow flame in a heavy bottomed pan.


    ● Stir it continuously to avoid burning and over browning. Keep scraping from sides and
    add back to the mix.
    ● Once the milk has reduced to 1/4th of its quantity and is very thick in consistency, stir in
    milk powder and whisk properly.
    ● Immediately transfer it into another bowl and allow to cool. At this stage, it is termed as
    ‘khoya’.
    ● Cool it at room temperature for about 6 hours and then chill in the refrigerator for 24
    hours.

    For Gulab jamun dough

    ● Khoya 200 Grams


    ● All purpose flour 30 Grams
    ● Cornstarch 10 Grams
    ● Baking soda 1 Gram
    ● Milk 15 Ml
    ● Ghee (For frying)
    ● Water 200 Ml
    ● Sugar 200 Grams
    ● Cardamom powder 2 Grams
    ● Saffron few sprigs
    ● Rose water 10 Ml

    Preparation:

    ● Chop the refrigerated khoya into small chunks and grind into a powder using a blender.
    ● Mix powdered khoya with flour, cornstarch & baking soda. Using little bit of milk, bind
    everything together into a smooth soft dough. Don’t over knead the mixture.
    ● Portion into 7 grams each and fry in ghee on a low heat.
    ● Keep stirring continuously for even cooking and browning.
    ● In a separate pan, add sugar, water, cardamom powder, saffron and rose water.
    ● Bring to a boil and cook until thread stage (107C).
    ● Once the gulab jamuns are cooked until a golden color, strain from the ghee and
    immediately immerse in the sugar syrup.
    ● Let it sink in the syrup so that it soaks the maximum amount of it.

    For Chocolate rose

    ● Dark chocolate 64% 200 Grams


    ● Water 20 Ml
    ● Sugar 20 Grams
    ● Glucose syrup 60 Grams
    ● Olive oil 15 Ml
    ● Rose water 6 Ml
    ● Red color (fat soluble) 1 Gram
    ● Ruby chocolate 50 Grams
    ● Cocoa butter 50 Grams

    Preparation:

    ● Boil water, sugar, glucose, oil and rose water in a heavy bottomed pan.
    ● Remove from heat and stir in the chocolate.
    ● Mix immediately until homogenous but don’t over mix. Over mxing can separate the fat
    from chocolate.
    ● Wrap neatly in a plastic wrap and allow to mature for about 7 days.
    ● Soften the paste by rubbing with hand.
    ● Roll in pasta roller to 5’5 mm thickness and cut using a 5 cm round cookie cutter.
    ● Flatten one side of the round discs using the back of the palm to give a petal like
    appearance.
    ● Roll the first petal like a cigar and arrange more petals on the side like a rose. Use about
    7-8 petals.
    ● Allow to chill in the freezer.
    ● Melt ruby chocolate and cocoa butter. Blend both together with fat soluble red color.
    ● Strain and pour in spray machine.
    ● Spray the chocolate rose with it.

    For creamed pistachio praline

    ● Toasted pistachio 100 Grams


    ● Sugar 100 Grams
    ● Butter 100 Grams

    Preparation:

    ● Toast pistachio in the oven.


    ● Caramelize sugar in a heavy bottomed pan and pour over a silpat.
    ● Once the sugar is hard & crystallized, break it into chards and put it into blender with
    toasted pistachios.
    ● Add oil and blend it into a fine praline paste.
    ● In a stand mixer using a paddle attachment, cream soft butter until light and fluffy.
    ● Once the praline paste has cooled down, Pour slowly into the creamed butter while
    continuously mixing to form a homogenous piping praline.

    For pistachio dragees

    ● Pistachio 150 Grams


    ● Sugar 50 Grams
    ● Water 15 Ml
    ● Butter 15 Grams
    ● White chocolate 33% 50 Grams

    Preparation:

    ● Boil sugar and water together in a pan.


    ● Stir in pistachios and cook until sugar starts to crystallize on top of pistachios.
    ● Remove from heat and transfer into a baking tray.
    ● Place in a pre-heated oven at 180C for 6-8 minutes.
    ● Remove from oven and transfer into another bowl.
    ● Add butter and toss the crystallized pistachios in butter. Bring the temperature down to
    30C.
    ● Enrobe in tempered white chocolate and allow to solidify.
    ● Store in an air tight container.

    For rabdi creme

    ● Milk 1 Ltr
    ● Sugar 150 Grams

    Preparation:

    ● Heat milk on a slow flame in a heavy bottomed pan.


    ● Stir it continuously to avoid burning and over browning. Keep scraping from sides and
    add back to the mix.
    ● Once the milk has reduced to 1/3rd of its quantity and is thick in consistency, add sugar
    and cook a little more.
    ● At this stage, it is termed as ‘rabdi’.
    ● Take out in a separate bowl and allow to cool at room temperature for a few hours.
    ● Put in the refrigerator for 24 hours.
    ● Blend in a blender so it assumes a thick piping consistency.

    For Tahitian vanilla ice cream

    ● Milk full fat 240 Ml


    ● Heavy cooking cream 80 Grams
    ● Sugar 70 Grams
    ● Egg yolk 2
    ● Salt a pinch
    ● Tahitian vanilla bean 1

    Preparation:

    ● Scrap vanilla bean and stir in a heavy bottomed pan with milk and cream.
    ● Boil the mix and stir a pinch of salt.
    ● Once the temperature reaches 82C, temper egg yolks and sugar with the mix and whisk it in.
    ● Cook like a crème anglaise.
    ● Allow to cool in refrigerator overnight.
    ● Churn in an ice cream churner of pacojet

    For Passionfruit chocolate leaves

    ● Passionfruit inspiration Valrhona chocolate 100 Grams


    ● Green color (Fat soluble) 1 Gram

    Preparation:

    ● Melt passionfruit inspiration chocolate and blend with fat soluble green color.
    ● Temper the chocolate and then using a tweezer, dip leaves from the back side in the chocolate.
    ● Allow to crystallize on a parchment paper.
    ● Once the chocolate is set, peel of the original leaves and use chocolate leaves.

    For Rose water droplets

    ● Neutral piping gel 100 Grams


    ● Rose water 10 Ml

    Preparation:

    ● Mix neutral gel with rose water until properly mixed.

    For Mango jellies

    ● Alphonso mango puree 200 Grams


    ● Agar agar 2 Gram
    ● Sugar 10 Gram

    Preparation:

    ● Mix agar and sugar together in a bowl.


    ● Boil mango puree in a pan.
    ● Slowly add agar and sugar mix into the puree while continuously whisking.
    ● Once a boil is attained, Pour in a tray of about 8mm thickness and allow to cool in refrigerator.
    ● Cut into cubes and use.

    For assembly

    ● Fresh berries
    ● Sunflower cress
    ● Edible silver / gold leaf

    ASSEMBLY

    ● Pipe the stem of the rose using creamed pistachio praline


    ● Place passionfruit chocolate leaves on the sides.
    ● Put droplets of rose gel on chocolate rose and place on the plate
    ● Put rabdi crème dollops, pistachio dragees, fresh berries, & mango jellies on the plate.
    ● Place warm gulab jamuns and top with gold or silver leaf.
    ● Scoop vanilla ice cream and place scoops of it.
    ● Pour warm cream on top of the rose and whisk to convert into a chocolate and rose
    dipping sauce.

    You might also like