Almond Scented Gulab Jamon
0 made it | 0 reviews
- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea Australia Volume 1
Teas Used
Ingredients
- 300g khoya
- 50g chenna
- 40ml flour
- 5g baking powder
- 10g ghee
- 15g almonds
- 1kg sugar
- 2 bags Dilmah Italian Almond Tea
- Juice of 1 lime
Methods and Directions
- To make khoya, bring 2 litres of milk to the boil, add 160ml of white vinegar to curdle. Strain through muslin, then chill. Knead to break curds.
- To make chenna, bring 2 litres milk to the boil, then simmer to reduce to one eighth of its original volume. Chill.
- Mix chenna and khoya with flour, baking powder and ghee. Knead until smooth, then form small balls. Fill with an almond, then deep fry in oil until golden and cooked through.
- Brew Dilmah Italian Almond Tea as per package directions, then place in pot with sugar and lime juice. Bring to the boil and cook to 80% syrup. Allow to cool, then add hot dumplings and allow to soak.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 21/12/2024
Saved to Favorites
I Made It
You've made it: times
All cooks: