GULAB

By Ruchit Harneja

INGREDIENTS

For Khoya

● Milk full fat 3 Ltr

● Milk powder 150 Grams

Preparation:

● Heat milk on a slow flame in a heavy bottomed pan.

● Stir it continuously to avoid burning and over browning. Keep scraping from sides and
add back to the mix.
● Once the milk has reduced to 1/4th of its quantity and is very thick in consistency, stir in
milk powder and whisk properly.
● Immediately transfer it into another bowl and allow to cool. At this stage, it is termed as
‘khoya’.
● Cool it at room temperature for about 6 hours and then chill in the refrigerator for 24
hours.

For Gulab jamun dough

● Khoya 200 Grams

● All purpose flour 30 Grams
● Cornstarch 10 Grams
● Baking soda 1 Gram
● Milk 15 Ml
● Ghee (For frying)
● Water 200 Ml
● Sugar 200 Grams
● Cardamom powder 2 Grams
● Saffron few sprigs
● Rose water 10 Ml

Preparation:

● Chop the refrigerated khoya into small chunks and grind into a powder using a blender.
● Mix powdered khoya with flour, cornstarch & baking soda. Using little bit of milk, bind
everything together into a smooth soft dough. Don’t over knead the mixture.
● Portion into 7 grams each and fry in ghee on a low heat.
● Keep stirring continuously for even cooking and browning.
● In a separate pan, add sugar, water, cardamom powder, saffron and rose water.
● Bring to a boil and cook until thread stage (107C).
● Once the gulab jamuns are cooked until a golden color, strain from the ghee and
immediately immerse in the sugar syrup.
 ● Let it sink in the syrup so that it soaks the maximum amount of it.

For Chocolate rose

● Dark chocolate 64% 200 Grams

● Water 20 Ml
● Sugar 20 Grams
● Glucose syrup 60 Grams
● Olive oil 15 Ml
● Rose water 6 Ml
● Red color (fat soluble) 1 Gram
● Ruby chocolate 50 Grams
● Cocoa butter 50 Grams

Preparation:

● Boil water, sugar, glucose, oil and rose water in a heavy bottomed pan.
● Remove from heat and stir in the chocolate.
● Mix immediately until homogenous but don’t over mix. Over mxing can separate the fat
from chocolate.
● Wrap neatly in a plastic wrap and allow to mature for about 7 days.
● Soften the paste by rubbing with hand.
● Roll in pasta roller to 5’5 mm thickness and cut using a 5 cm round cookie cutter.
● Flatten one side of the round discs using the back of the palm to give a petal like
appearance.
● Roll the first petal like a cigar and arrange more petals on the side like a rose. Use about
7-8 petals.
● Allow to chill in the freezer.
● Melt ruby chocolate and cocoa butter. Blend both together with fat soluble red color.
● Strain and pour in spray machine.
● Spray the chocolate rose with it.

For creamed pistachio praline

● Toasted pistachio 100 Grams

● Sugar 100 Grams
● Butter 100 Grams

Preparation:

● Toast pistachio in the oven.

● Caramelize sugar in a heavy bottomed pan and pour over a silpat.
● Once the sugar is hard & crystallized, break it into chards and put it into blender with
toasted pistachios.
● Add oil and blend it into a fine praline paste.
 ● In a stand mixer using a paddle attachment, cream soft butter until light and fluffy.
● Once the praline paste has cooled down, Pour slowly into the creamed butter while
continuously mixing to form a homogenous piping praline.

For pistachio dragees

● Pistachio 150 Grams

● Sugar 50 Grams
● Water 15 Ml
● Butter 15 Grams
● White chocolate 33% 50 Grams

Preparation:

● Boil sugar and water together in a pan.

● Stir in pistachios and cook until sugar starts to crystallize on top of pistachios.
● Remove from heat and transfer into a baking tray.
● Place in a pre-heated oven at 180C for 6-8 minutes.
● Remove from oven and transfer into another bowl.
● Add butter and toss the crystallized pistachios in butter. Bring the temperature down to
30C.
● Enrobe in tempered white chocolate and allow to solidify.
● Store in an air tight container.

For rabdi creme

● Milk 1 Ltr
● Sugar 150 Grams

Preparation:

● Heat milk on a slow flame in a heavy bottomed pan.

● Stir it continuously to avoid burning and over browning. Keep scraping from sides and
add back to the mix.
● Once the milk has reduced to 1/3rd of its quantity and is thick in consistency, add sugar
and cook a little more.
● At this stage, it is termed as ‘rabdi’.
● Take out in a separate bowl and allow to cool at room temperature for a few hours.
● Put in the refrigerator for 24 hours.
● Blend in a blender so it assumes a thick piping consistency.

For Tahitian vanilla ice cream

● Milk full fat 240 Ml

● Heavy cooking cream 80 Grams
● Sugar 70 Grams
 ● Egg yolk 2
● Salt a pinch
● Tahitian vanilla bean 1

Preparation:

● Scrap vanilla bean and stir in a heavy bottomed pan with milk and cream.
● Boil the mix and stir a pinch of salt.
● Once the temperature reaches 82C, temper egg yolks and sugar with the mix and whisk it in.
● Cook like a crème anglaise.
● Allow to cool in refrigerator overnight.
● Churn in an ice cream churner of pacojet

For Passionfruit chocolate leaves

● Passionfruit inspiration Valrhona chocolate 100 Grams

● Green color (Fat soluble) 1 Gram

Preparation:

● Melt passionfruit inspiration chocolate and blend with fat soluble green color.
● Temper the chocolate and then using a tweezer, dip leaves from the back side in the chocolate.
● Allow to crystallize on a parchment paper.
● Once the chocolate is set, peel of the original leaves and use chocolate leaves.

For Rose water droplets

● Neutral piping gel 100 Grams

● Rose water 10 Ml

Preparation:

● Mix neutral gel with rose water until properly mixed.

For Mango jellies

● Alphonso mango puree 200 Grams

● Agar agar 2 Gram
● Sugar 10 Gram

Preparation:

● Mix agar and sugar together in a bowl.

● Boil mango puree in a pan.
● Slowly add agar and sugar mix into the puree while continuously whisking.
● Once a boil is attained, Pour in a tray of about 8mm thickness and allow to cool in refrigerator.
 ● Cut into cubes and use.

For assembly

● Fresh berries
● Sunflower cress
● Edible silver / gold leaf

ASSEMBLY

● Pipe the stem of the rose using creamed pistachio praline

● Place passionfruit chocolate leaves on the sides.
● Put droplets of rose gel on chocolate rose and place on the plate
● Put rabdi crème dollops, pistachio dragees, fresh berries, & mango jellies on the plate.
● Place warm gulab jamuns and top with gold or silver leaf.
● Scoop vanilla ice cream and place scoops of it.
● Pour warm cream on top of the rose and whisk to convert into a chocolate and rose
dipping sauce.