Gulab e' Bahaar

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a special dish, Gulab e' Bahaar. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Gulab e' Bahaar is one of the most favored of recent trending foods on earth. It's easy, it is quick, it tastes yummy. It is appreciated by millions daily. Gulab e' Bahaar is something which I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Gulab e' Bahaar, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gulab e' Bahaar delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gulab e' Bahaar is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can have Gulab e' Bahaar using 27 ingredients and 9 steps. Here is how you cook it.

#eid2020
Rose phirni and gulab jamun tarts
What is Eid without a heavenly tasting dessert. For centuries people have been celebrating Eid with sweet delicacies like sheer Kurma, Kunafa, sevinya, phirni, gulab jamun, ras malai and what not. I was really confused what to select from these delicious recipes so I combined two- three recipes, changed the flavor profile a bit and here we have a dessert which is gorgeous and divine.
Eid Mubarak!!

Ingredients and spices that need to be Make ready to make Gulab e' Bahaar:

1. For the tart shells
2. For Making 6: 2” tart shells
3. 1 cup maida
4. 50 gm butter (chilled and cut into small cubes)
5. 2 tbsp sugar
6. 1 pinch salt
7. 1 pinch baking powder
8. 2-3 tbsp chilled water (optional)
9. For the Rose Phirni
10. 1/4 cup Rice, coarsely crushed
11. 1/2 ltr full cream milk
12. 1/4 cup sugar
13. 2-3 tbsp rose syrup or roohafza
14. For the Gulab Jamun
15. 1 1/4 cups khoya
16. 1/2 cup maida
17. 1/4 tsp cardamom powder
18. 1/4 tsp baking powder
19. For the Sugar Syrup for Gulab Jamun
20. 2 cups sugar
21. 1 cups water
22. 1 tsp Rose water
23. For Garnish
24. 1 tbsp chopped almonds
25. 1 tbsp chopped pistachios
26. Few rose petals
27. As needed Silver warq/ silver

Instructions to make to make Gulab e' Bahaar

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

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So that's going to wrap it up for this special food Recipe of Speedy Gulab e' Bahaar. Thank you very much for your time. I'm confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!