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Zauq-e-shahi (jowke Shahi)

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Zauq-e-shahi (jowke Shahi) Recipe, panner Meetha , How To Make Zauq-e-shahi (jowke Shahi) Recipe

It is a classic Indian dessert, where Gulab ]amuns combine with a creamy Rabarhi makes a tasty combination.

ZAUQ-E-SHAHI (JOWKE SHAHI) (1)

Classic Indian dessert, where Gulab ]amuns combine with a creamy Rabri  makes  a  tasty  c... Read More..

About Recipe

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How to make ZAUQ-E-SHAHI (JOWKE SHAHI)

(49 ratings)
13 reviews so far
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
ZAUQ-E-SHAHI (JOWKE SHAHI)
Author : Vahchef
Main Ingredient : Khova
Servings : 4 persons
Published date : February 08, 2019


Ingredients used in ZAUQ-E-SHAHI (JOWKE SHAHI)
• Khoya - 200 grams.
• Paneer - 50 grams.
• All purpose flour - 30 grams.
• Soda - 1 pinch.
• Sugar - 1 cup.
• Cardamom powder - tea spoon.
• Sooji - 20 grams.
• Oil - as required.
• Pistachio - 3 numbers.
• Milk - 1 cup.
Method:
  • In a bowl, add grated khoya, paneer, all-purpose flour, soda, sugar, cardamom powder, sooji and mix it gently.
  • Add a little bit of water and make it into a dough and knead the dough well.
  • Divide the dough into small portions and make it into roundels.
  • Heat oil and fry in a low flame till they are golden brown. Put all the roundels in a sugar syrup for 20 minutes.
  • For making rabidi boil milk in a pan till it gets half quantity add sugar.
  • Take a plate add small jamuns and pour the rabidi on top. garnish with chopped pistachio.





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Articles


ZAUQ-E-SHAHI (JOWKE SHAHI) (1)

Classic Indian dessert, where Gulab ]amuns combine with a creamy Rabri  makes  a  tasty  combination Zauq-e-Shahi or Jowke Shahi, as the name says so is truly a Shahi, rich, aromatic Indian classic sweet delicacy. Small sized golden gulab jamuns floating in creamy, sweet saffron flavored rabdi or rabri garnished with pistachio and almond silvers is what a sweet tooth person would crave for. Whenever we come across people talking of festival, function, parties and sweets, gulab jamun is the first all-time favorite that everybody will desire to eat.

Rabri is a popular north Indian sweet dessert which is thick condensed milk based dish made by boiling milk over slow flame for a long time until it becomes thick and changes its color to pinkish. Sugar and nuts are added to enhance the flavor. You could also add saffron which will give a very refreshing and pleasing color. Flavored rabri is rich and aromatic, very exotic to taste. It is often served chilled as a dessert.

Recipe: Zauq-e-Shahi  (Jowke Shahi)

  1. Paneer                                     -       50 gms
  2. Khoya                                      -       200 gms
  3. All-purpose flour                  -       30 gms
  4. Soda                                         -       pinch
  5. Sugar                                       -       1 cup
  6. Cardamom powder              -       ½ tsp
  7. Sooji                                        -       20 gms
  8. Pistachios                              -       3 nos
  9. Saffron color                         -       1 tsp
  10. Oil for deep frying               -       2 cups

 

  1. In a bowl, add grated khoya, paneer, all-purpose flour, soda, sugar, cardamom powder, sooji and mix gently
  2. Add little water and knead to make dough. Divide the dough into small portions and make into roundels and keep aside.
  3. Heat oil in a pan and when it becomes slightly hot, gently drop in the roundels and fry over low flame until they turn golden brown.
  4. Put all the fried roundels in the sugar syrup for 20 minutes.
  5. For making Rabdi: boil milk in a pan till it gets half quantity and thick. Add 1 tsp of saffron water in the rabdi and mix.
  6. Take a bowl, add small jamuns and pour the rabdi on top.
  7. Garnish with pistachios.

Gulab jamuns with rabri is an excellent combination. Gulab jamun can also be eaten on its own with sugar syrup or topped with vanilla ice-cream. It is one of the most popular Indian sweets that are popularly prepared during festivals, parties, weddings etc. This sweet is extremely delicious, luscious, and just melts in the mouth. It is a favourite Indian dessert among many and is a living embodiment of Indian sweet traditions. These are yummy golden brown balls dipped in flavoured sugar syrup.

Gulab Jamun is popular in countries of the Indian subcontinent as India, Pakistan, Nepal and Bangladesh. The term Gulab Jamun comes from Persian language. Gulab means rosewater, referring to the scented rosewater syrup (sugar syrup) and Jamun in Hindi is a popular south Asian fruit with similar size and shape. The history says that Gulab jamun originates from an Arabic dessert called Luqmat Al-Qadi and became popular during the Mughal era.

The dish was prepared in Rosewater syrup however saffron syrup and honey are also often used. The Jowke Shahi, mini gulab jamuns soaked in saffron flavoured Rabri is absolutely divine to taste, mouth-watering, delicate and holds a valued place in most important menus during festive season, major celebrations like the Marriages, Diwali (the Indian festival of lights) and Eid-ul-Fitr (Ramadan) and Eid al-Adha (Muslim festivals) or Holi festival.

Most of the traditional Indian sweets are made using milk, sugar, flour based confectioneries originating from the Indian sub-continent. They are generally very rich in sugar, creamy and soft. Some of the very popular and common Indian sweets are Kaju barfi, Jalebi, Kalakandh, Rasgulla, Kala Jamun, Doodh peda, a variety of ladoos and burfis etc. Indian sweets have significance in Indian culture and are often presented/offered during special occasions or rituals that symbolise joy and pompous.

Zauq-e-Shahi is associated with Awadhi cuisine and is traditionally prepared where jamuns are stuffed with khus-khus and pistachio mixture, dipped in rabri and honey dribbled over. Do try this recipe and enjoy its rich flavors and taste. This is an awesome and yummy Indian sweet delicacy.

Do try this fantastic dish and enjoy its rich taste and aroma. You could also get hold of some of your favorite sweet recipes at: www.vahrehvah.com

My rating: 4 stars:  ★★★★☆ 1 review(s)

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VahChef Sanjay Thumma

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Comments & Reviews

 

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Recent comments

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Humera Rafi Posted on Fri Oct 24 2014

Mouth watering :)?

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Star Pheonix Posted on Sat Oct 25 2014

I've never seen this food befor,EVER! But it does look amazing?

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Robin Biswas Posted on Sat Oct 25 2014

mmmmm looks yummy :P !!!?

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Nan Sriprasad Posted on Sat Oct 25 2014

What is kowa and sora ??

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jkesar13 Posted on Sat Oct 25 2014

Amazing .. Yumm?

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raka moontaha Posted on Tue Oct 28 2014

n put lots of make up... ;p?

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NK.Quadri Posted on Wed Oct 29 2014

Too much make up!! ?

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Piyush Aswani Posted on Thu Oct 30 2014

Cool the Rabri down and then add small Jamuns, our very own Gulab Jamun with Ice-Cream! :)?

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Bitch-sama Posted on Thu Oct 30 2014

Wow!?

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Anna Khan Posted on Wed Nov 05 2014

Zauqh_e_shahi.?

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Kalindi Devi Dasi Posted on Sat Nov 15 2014

What is kowa?

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Saqib Khan Posted on Fri Sep 25 2015

zauq e shahi not joke shahi?

Reply 0 - Replies

 


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