Bhatia Fusion · New dishes from leftovers
Phulka Gulab Jamun Pudding
Pudding of phulka and gulab jamun
A mitho (sweet) baked pudding: gulab jamuns (squeezed free of syrup) sit in a baking dish under a blanket of torn phulka, topped with thickened milk, cream and nuts, then baked until the top is golden. A modern fusion dessert, eaten hot with lunch or dinner.
Ingredients
Make
Method
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Take the gulab jamuns out of the sugar syrup and squeeze out the excess syrup.
Put all the gulab jamuns in a baking dish.
Tear the phulkas into pieces and spread them over the gulab jamuns to cover them.
Pour the thickened milk over the top, then add the cream.
Garnish with the raisins, chopped pistachios and almonds.
Bake in a preheated oven at 200°C for about , or until the top turns golden brown.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Served hot as a dessert with lunch or dinner.
Nutrition
EstimatedPer serving
440 kcal
- Protein
- 13 g
- Carbohydrate
- 53 g
- Fat
- 20 g
We estimate about 4 servings from the weight of the dish.
Whole recipe
1,750 kcal
- Protein
- 51 g
- Carbohydrate
- 210 g
- Fat
- 81 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Renuka George Bhatia.
See the original recipe and photos