Preparation time: 15 minutes
Cooking time: 10 minutes
1 cup refined flour
¼ cup semolina
3 tbsp ghee
½ cup beetroot puree
1 tbsp goney
4-5 large gulab jamun
Oil, for frying
1 tsp cardamom powder
In mixing bowl, add refined flour, semolina, ghee and mix well. Add beetroot puree, honey and start kneading into dough. Divide the dough into equal portions and make smooth round ball.
Crumble the gulab jamun in medium large chunks. Stuff gulab jamun in the prepared dough balls and smooth it out.
Deep fry the
kachories in oil, on medium heat till nice and crisp. Remove on kitchen towel and drain the excess oil. Sprinkle cardamom powder over the
kachories and serve hot. MORE Food ARTICLES
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