Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, gulab e' bahaar. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Hello Friends, Main apko iss baar apne nazdeeki nursery ke flower plants ko apne iss video me pesh karti hoon Mere iss video ko zyada se zyada share karre. Gulabi Aankhe by SUHANA SAFAR Band producer director Mukesh Lalgunkar. Main Jahan Chala Jaoon Bahaar - Jeetendra - Ban Phool - Kishore Kumar Songs - Laxmikant Pyarelal.
Gulab e' Bahaar is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Gulab e' Bahaar is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook gulab e' bahaar using 27 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Gulab e' Bahaar:
- Take For the tart shells
- Make ready For Making 6: 2” tart shells
- Prepare 1 cup maida
- Prepare 50 gm butter (chilled and cut into small cubes)
- Make ready 2 tbsp sugar
- Prepare 1 pinch salt
- Get 1 pinch baking powder
- Make ready 2-3 tbsp chilled water (optional)
- Prepare For the Rose Phirni
- Make ready 1/4 cup Rice, coarsely crushed
- Make ready 1/2 ltr full cream milk
- Make ready 1/4 cup sugar
- Make ready 2-3 tbsp rose syrup or roohafza
- Make ready For the Gulab Jamun
- Get 1 1/4 cups khoya
- Make ready 1/2 cup maida
- Make ready 1/4 tsp cardamom powder
- Make ready 1/4 tsp baking powder
- Prepare For the Sugar Syrup for Gulab Jamun
- Make ready 2 cups sugar
- Prepare 1 cups water
- Make ready 1 tsp Rose water
- Take For Garnish
- Prepare 1 tbsp chopped almonds
- Take 1 tbsp chopped pistachios
- Make ready Few rose petals
- Prepare As needed Silver warq/ silver
Gulabi aankhen jo teri dekhi Sharabi ye dil ho gaya. Maine sada chaha yahi Daaman bacha lu haseeno se main Teri kasam khwabon mein bhi Bachta firaa naazneeno se main. _ketki gulab juhi _by bheemsen joshi & manna dey,M. D_shankar jaikishan Madhuri Dixit is playing a role of gulab gang leader & Juhi seems to be playing the part of a politician. The variants includes Groundnut, Soybean, Sunflower Corn and Mustard oils.
Instructions to make Gulab e' Bahaar:
- For the tart shells, in a bowl combine the maida, sugar, salt, baking powder and butter and mix using your finger-tips. The mixture should resemble bread crumbs. - Now bring the mixture together to form a dough. Use some chilled water for this. Add water one spoon at a time and use only as much water as needed to bring the dough together. - Wrap the dough in cling wrap and chill for 1 hour.
- Preheat the oven to 150 degrees Celsius, take the dough out of the fridge and roll it out carefully to a thickness of about 2-3 millimeters. - Cut out circles of the dough using a bowl bigger than the size of the tart mold. Carefully lift the circles and place them in the tart mold. - Press the dough nicely in the mold and cut of the excess form the top.
- Make all the tart molds like this. Now using a toothpick poke the tart shells nicely. Do this really really well. Just make holes all over. - Bake the tarts for 10-11 minutes at 150 degree Celsius. The edges should be golden brown and the rest of the tart will be golden. Initially it will be soft just leave it to cool for 1 hour and the tart shells will firm up. Un-mold carefully and keep aside.
- For the Phirni - Wash the rice in plenty of running water and dry it out completely. - Now coarsely grind the rice in the grinder. - Add half a glass of water to the milk and bring it to a boil. - Transfer the milk to another heavy bottomed pan, add the rice.
- Keep cooking on very low heat while stirring frequently, scraping the sides and the bottom. - Cook till the rice is completely cooked and the phirni becomes a little thick, approximately 30 – 55 minutes. - Add sugar. Mix well and cook again for 5-7 minutes. Remove from heat and cool. Add the rose syrup or roohafza.
- For the Sugar Syrup - In a heavy bottomed pan boil the water and sugar together until sugar is completely dissolved. keep cooking until you get thick syrup. - Remove from heat. Add the rose water. - Keep it aside, make sure it stays warm.
- For the dough - Heat oil in a deep wok (kadhai). - In a large mixing bowl add khoya, plain flour, cardamom powder and baking powder. Mix well. Make sure to break down and crumble the khoya. - Knead it until it is smooth. Do not add any water. - Divide into small equal portions to make small balls of the dough. - Make smooth crack free small balls of the dough and keep them aside. Keeping them crack free is very important otherwise the gulab jamuns might crack open while frying.
- Deep fry the prepared balls on low flame until they are golden brown in colour on all sides. - Make sure there is enough oil in the wok. The gulab jamuns should not touch the surface of the wok otherwise it will have dark patches on the outer surface. - It will take about 10-12 minutes, to cook the gulab jamuns till inside. - Remove the gulab jamuns from hot oil using a slotted spoon and immediately immerse them in warm sugar syrup for at least 30 minutes.
- To assemble - Cut the gulab jamuns in half if they are big. - Place the tart shells on a platter. Fill it with rose phirni. Place the gulab Jamuns. - Garnish with chopped pistachios, almonds and silver leaf.
Flavoured Peanuts by Gulab Foods, have indeed become my best buddy! A quick grab during my travel, or making a quick snacker from it. It has become our office snack. [Chorus] Am G F E Gulabi aankhen jo teri dekhi sharaabi ye dil hogaya Am G F E sammbhalo mujhko oh mere yaro sambhalna mushkil hogaya [Verse]. Find gulab jamun stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.
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