J. Inder Singh Kalra

Zauq-e-Shahi

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Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

Marble-size Gulab Jamun combine with a creamy Rabarhi to make this a classic dessert—a fine example of the innovative spirit of the Indian Chef.

Ingredients

  • 500 g/18 oz Rabarhi* (unsweetened)
  • 600 g/

Method

Preparation

THE RABARHI: Add 100g/½ cup of sugar while it is still warm and stir until dissolved. Add saffron and stir.

THE SYRUP: Boil the remaining sugar with water (300ml/1¼ cups) to make a syrup of one-string consistency. Add cardamom and stir. Keep warm.

THE GULAB JAMUN MIXTURE: Add poppy seeds, knead gently and make 35-40