PREPARATION

1. In a bowl, add 400 grams chenna, 45 grams corn flour and mix it well.
2. Take some mixture in your hands and make small sized ball.
3. Heat 500 milliliters water in a skillet, add 200 grams sugar and stir until the sugar is fully dissolved.
4. Bring it to a boil.
5. Now, add the prepared balls in it.
6. Cover it with lid and boil for 7 - 10 minutes on medium heat.
7. Open the lid and remove it from heat.
8. Drain and allow it to cool.
9. Refrigerate for 30 minutes.
10. Take a skillet, add 280 grams vermicelli and dry roast until it turns golden brown in color.
11. Add 45 milliliters butter and mix it well.
12. Now, add 300 milliliters condensed milk and mxi it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Take a small bowl and add the prepared vermicelli in it.
15. Spread the prepared vermicelli to the sides of the bowl to make a nest. (See Video)
16. Refrigerate for 30 minutes.
17. Now, demould the prepared nest from the bowl.
18. Add mint leaves on it.
19. Add the prepared rasgulla on it.
20. Garnish with cherries and pistachios.
21. Serve.

Gulab Jamun Bird Nest


Servings - 3 - 4


INGREDIENTS
Vermicelli - 300 grams
Butter - 50 milliliters
Condensed milk - 200 grams
Water - 175 milliliters
Sugar - 350 grams
Saffron - 1/2 teaspoon
Khoa - 350 grams
All purpose flour - 30 grams
Semolina - 15 grams
Baking powder - 3/4 teaspoon
Oil - for frying
Pistachios - for garnishing