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Gulab Jamun Bird Nest





Ingredients:
  • Vermicelli (300 gm)
  • Butter (4-5 tsp)
  • Condensed milk (200 gm)
  • Water 
  • Sugar (350 gm)
  • Saffron(1/2 tsp)
  • Khoa or Mawa (350 gm)
  • All purpose flour (30 gm)
  • Semolina (15 gm)
  • Baking powder (3/4 tbs)
  • Oil




 How To make The Recipe


Make a  Mawa:
  1. Take the milk in a large pan and boil it until the milk becomes a thick
  2. Then continue boiling in low flame with time to time stirring 
  3. A stage will reach when the reduced milk will resemble like a viscous liquid (khir). At this time, stir continuously, otherwise it will burn
  4. Then, the bubbles will come out from the surface. Continue boiling in low flame with continuously stirring until there is no bubbles ( whole process  will take almost ~2 hrs)
  5. With a spatula, scrape the solid milk from the sides and take them in bowl and cool it at room temperature
  6. Keep it in refrigerator 
  7. Home made khoya/mawa is ready for the next step 
Make a nest:
  1. Take the vermicelli in a pan and dry roast it for 5-7 minutes on medium low flame until it become golden brown
  2. Add butter and mix it well with vermicelli and then add condensed milk
  3. Cook it for 5-7 minutes with continuously stirring so that they mixed very well (become a thick) 
  4. Take small part of the prepared vermicelli in a small bowl
  5. Spread the vermicelli to the side of this bowl like a nest ( like in picture)
  6. Keep those nests in a refrigerator for 30 minutes
  7. Take out the nest from the bowl carefully and keep them on the dish
Make a sugar syrup:
  1. Take water in pan and add sugar and boil it for 20 minutes and then add saffron and mix it well. Syrup should not be so thin and also should not be so thick
Make a gulab jamun: 
  1. Take the Khoya in bowl and then add all purpose flour, semolina and mix then very well 
  2. Add baking powder and then knead them into a smooth soft dough
  3. Take small part of the dough and make a small ball
  4. Heat the oil in a pan and then deep fry all those ball until balls become golden brown  
  5. Transfer these balls into the hot syrup and soak it for 15 minutes
  6. Add those gulab jamun in the nest
  7. Garnish with pistachios and serve it


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