Gulab Jamun Caramel Swiss Roll
Gulab Jamun Caramel Swiss Roll

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, gulab jamun caramel swiss roll. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Gulab Jamun Caramel Swiss Roll is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Gulab Jamun Caramel Swiss Roll is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have gulab jamun caramel swiss roll using 14 ingredients and 24 steps. Here is how you can achieve it.

The ingredients needed to make Gulab Jamun Caramel Swiss Roll:
  1. Prepare Swiss roll
  2. Make ready 250 gms Khoya/Mawa
  3. Make ready 1/4 tsp Cardamom powder
  4. Make ready 70 ml Milkmaid
  5. Prepare 7 pieces Gulab Jamuns
  6. Get 2 tbsp Ghee
  7. Take 15 pieces crushed Almonds
  8. Get Butter paper
  9. Take caramel sauce
  10. Get 4 tbsp Water
  11. Get 1 cup Sugar
  12. Prepare 1/4 tsp Salt
  13. Take 1/3 cup Unsalted butter
  14. Take 1/2 cup Cream
Steps to make Gulab Jamun Caramel Swiss Roll:
  1. CARAMEL SAUCE Before you start cooking the sauce keep all your ingredients ready.
  2. In a heavy bottomed pan, cook sugar and water till it becomes golden brown and dissolved. Don't use spoon to stir just swirl the pan.
  3. Cook it till you get amber or reddish brown colour. Now add butter into caramel but be very careful because the caramel will bubble rapidly when butter is added.
  4. Stir it for a minute then add the cream while whisking. Let it boil for 2 minutes on low flame.
  5. Remove from heat and stir in salt. Let it cool down completely before using.
  6. Swiss Roll In a heavy bottomed non stick pan put khoya on a low flame. Break it into small pieces with the help of spatula for 2minutes.
  7. Now add Milkmaid to it and mix it till well incorporated. Now this mixture will look moist.
  8. Keep stirring for 7-8 minutes on medium flame.
  9. Add Cardamom powder and mix well.
  10. Once u see the bubbles at the sides of the pan scrape the sides off. Keep stirring on high flame now.
  11. Within few minutes mixture will start thickening and leave the sides of the pan. It will start changing colour now and you will have a thick mixture again.
  12. Let it cool completely. Keep aside 1/4 cup of this mixture.
  13. Meanwhile squeeze out the syrup.from the gulab Jamuns and crush them with the back of the spoon.
  14. Add ghee & crushed almonds to the khoya mixture which we kept aside.
  15. Transfer the khoya mixture to the butter paper. Knead it light hands.
  16. Take a small amount of mixture in your palms and try to roll it like a ball. If it holds shape it means your mixture is ready.
  17. Now cover it with another butter paper. Roll the mixture with rolling pin horizontally and vertically until its thin and even.
  18. Peel off the upper layer of butter paper. Spread the gulab Jamun mix in a thin layer as smooth as possible.
  19. Now start rolling the layer with the help of butter paper from one edge to another. Keep pressing with light hands.
  20. Your log of Swiss roll is ready. Roll it in same butter paper again. Twist the ends to secure the edges.
  21. Refrigerate it for at least 2 hours.
  22. After 2 hours peel off the paper and take out the log.
  23. Carefully cut 1" thick roundels with bread knife or sharp knife.
  24. Arrange it on the serving plate and drizzle some caremel sauce.

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