BM # 18 Day 3
This is one recipe which was in my book marks since a few years.I wanted to make it in winters when we have those beautiful sweet red carrots, but I could not get the terrine mould .I forgot all about it.Yesterday when I was clearing the jumbo frig I saw grated carrots and grated pumpkin,I decided to use them for halwa. I had some left over khoya in the freezer,I had got for the ICC post where we cooked a Bengali sweet Poush Parbon er Pati Shapta.(what a fascinating name !!)..anyway after I finished making the halwa it struck me to try the terrine recipe.so made hubby dear run for gulab jamuns..and turned the terrine into a roll.
2 cups ...........carrots, grated
1 cup .............pumpin , grated
1 cup............. milk
1 cup............. khoya
1tsp............... cardamom pwd
Few strands saffron
Ready made mini gulab jamuns
Put carrots and pumpin in a pan.
Let boil, simmer and cook till all milk has dried up.
Add khoya, sugar ,saffron and cardamom pwd.
Cook till it is all dried up and ghee starts coming out.
(we have not used ghee , but the fat from milk and khoya is the ghee I am talking about.)
If you have a terrine mould use it, but since I did not have I made a roll.This is how I did...
Place a cling film on a sushi mat .
Spread half the halwa.
Place the mini gulab jamuns in a row.
Cover the top and sides with more halwa.
Sprinkle nuts on top and sides.
Carefully lift the film and try to make a roll with the help of the mat.
Twist the edges.
Make sure the roll is tight .
Place in the frig to set for at least 3-4 hours.
Remove the cling film.
Cut into slices.
With the terrine mould you have to follow the same procedure.
Instead of the film you use the mould.
After removing from the fridge , demould. Garnish.
The original recipe was made with only carrots ,but I am sure you could try with anything..bottle gourd , pumpkin, beet root or sooji halwa as the base and fill these jamuns inside...oh what an awsum dessert...Relish this till we meet again in another edition of the BM.