Recipe By-Rashida ben Mohammed Bhai Neralwala
Grind together
20 to 25 paan leaves
1 n half tbsp gulkand
3 to 4 tsp Rose syrup
5 to 10 tbsp Rose water
4 to 5 tbsp Saunf
6 to 7 Polo mints
5 to 7 thsp Coconut pd ( Dessicated)
3to 4 tbsp Almond pd
2 to3 tbsp Cashewnut pd
4 to 5 Dates
Grind All together
Adjust consistency by adding dessicated coconut so that U can roll into balls
Roll in desicated Coconut
Keep in fridge to chill☺
Ready
Grind together
20 to 25 paan leaves
1 n half tbsp gulkand
3 to 4 tsp Rose syrup
5 to 10 tbsp Rose water
4 to 5 tbsp Saunf
6 to 7 Polo mints
5 to 7 thsp Coconut pd ( Dessicated)
3to 4 tbsp Almond pd
2 to3 tbsp Cashewnut pd
4 to 5 Dates
Grind All together
Adjust consistency by adding dessicated coconut so that U can roll into balls
Roll in desicated Coconut
Keep in fridge to chill☺
Ready
Can we make rose syrup at home?
ReplyDeleteYeah we can
DeleteYes we can make rose syrup at home. Make chashni with one cup water and one cup sugar. Once it melts let it cook for 3 minutes. Then add cleaned, washed and dry rose petals. Cook for 3 minutes more. Switch off flame and add 1/4 tsp citric acid/ limbu na phool. Store in in clean dry bottle up-to 8-10 days in refrigerator.
ReplyDeleteRecipe to make gulkand
ReplyDeleteHow.many approximate paan balls do u make fromthis recipe.. Thank u
ReplyDeleteFor how many days we can store these paan balls in the fridge
ReplyDeleteRecipe for gulkhand
ReplyDeleteHow Store these paan balls in freezer..for how much time?
ReplyDeleteHow Store these paan balls in freezer..for how much time?
ReplyDelete