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How to Make Perfect Ghewar cake with gulkand and mango rabdi mousse

Ghewar cake with gulkand and mango rabdi mousse. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the. Ghewar cake with gulkand and mango rabdi mousse. maida, ghee, lemon juice, milk, ice cubes, Water, mango chopped, whipped cream.

Ghewar cake with gulkand and mango rabdi mousse The exotic entremets dessert cake is an absolute show stopper! I love making mousse cakes and this mango cake is especially fun to make! For the base, I start out with a fluffy sponge cake layer that's soaked with For the mango mousse, I use fresh mango puree, which adds so much incredible mango flavor. You can cook Ghewar cake with gulkand and mango rabdi mousse using 20 ingredients and 6 steps. Here is how you cook it.

Ingredients of Ghewar cake with gulkand and mango rabdi mousse

  1. It's 2 cups of maida.
  2. You need 5 tbsp of ghee.
  3. Prepare 1 tsp of lemon juice.
  4. It's 1/2 cup of milk.
  5. Prepare 5 of ice cubes.
  6. It's as needed of Water.
  7. It's 1 of mango chopped.
  8. Prepare 1 cup of whipped cream.
  9. It's 2 tbsp of condensed milk.
  10. You need 1/2 tsp of mango essence.
  11. You need 1 tsp of sugar.
  12. You need For of gulkand.
  13. You need 1 tbsp of gulkand.
  14. It's 2 drops of rose essence.
  15. It's As required of Fresh rose petals.
  16. Prepare As required of Dry fruits.
  17. You need 1 cup of Milk.
  18. You need 1/2 cup of milk powder.
  19. It's 2 tbsp of bread crums.
  20. You need 1/2 tsp of cardamom powder.

You can also use frozen mango, just thaw it out before. Delicate layers of sponge cake filled with sweet-tart mango mousse make a beautiful cake that will wow your guests. This sponge cake filled with mango mousse is quite spectacular. It looks professional but is doable if you use a springform pan.

Ghewar cake with gulkand and mango rabdi mousse step by step

  1. Instructions firstly, take ½ cup ghee and add chilled cold water in a mixer now add 1 cup maida in intervals with little chilled water further, add ½ cup chilled milk and give a rough mix..
  2. Additionally, add 1 cup of chilled water, 1 /2 tsp lemon juice and make a smooth flowing consistency batter. pour the 2 tbsp of batter keeping a good distance from hot oil. the batter will splatter and later the froth subsides. repeat 10-15 times pull the ghevar out once cooked, and drain off the oil completely.pour the sugar syrup over ghevar, keep aside..
  3. For mango rabdi mousse Take ripe mangoes blend in a mixer jar. Make puree. add 1 cup puree and add 1 tbsp honey in a pan Let it mix well. Add 1 tsp lemon juice in it.keep to cool.
  4. Take a heavy bottom pan. Add milk & milk powder and let it cook on slow flame. add bread crumbs. After it thickens add elaichi powder, add kewra/rose essence cool and keep aside..
  5. For whipping cream Take 1/2 cup whipping cream & whip at high speed till soft peaks forms, keep aside.
  6. Now 1st layer the cream rabdi mixed with chopped mangoes on top of ghewar and make a base. For the second layer make gulkand rabdi & garnish with rose petals For 3rd layer make roses with mango rabdi mousse. Now make a mango rose with mango slices in the centre. Garnish with dry fruits, strawberry rose syrup. Serve cold.

I did mango mousse some days back and since then I was waiting to make this cake. I was waiting for mangoes from native. First thing I made from those mangoes is this cake. All my friends and family loved it. But this thandai cheesecake mousse did and the gulkand whipped cream was just the icing on the top!

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