Wednesday, 27 July 2011

Gulab Jamun

Gulab jamuns are staple in most parts of India, Served as a dessert. This is a traditional Indian dessert. Spongy milky balls soaked in sugar syrup. Frying  gulab jamuns is an art in itself. The flame has to be sufficiently low so that the gulab jamuns get cooked till the inside... So friends without much ado lets strat the recipe.

Khoya (mawa) 1 cup (grated)
Chenna-  ½ cup (mashed)
refined flour (Maida ) 2tblsp
soda bicarbonate ½ tsp
cardamom powder- 1tsp
Sugar 1 ½ cup
Oil for deep frying
a few saffron (kesar) strands (optional)

Mix the mawa and chenna properly  & add soda , maida and a little water. Make a soft dough.

Divide into equal portions and shape into balls. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying.
In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.
Simmer over a slow flame till the syrup is of 1 string consistency.
Remove any impurtiies which float on top of the syrup using a slotted spoon.
Add the saffron  , cardamom powder and keep the syrup warm.
 Heat ghee/oil in a kadai. Add the balls.

Deep fry on low heat till golden in colour. 
Drain and immerse in the warm sugar syrup. Soak for 30 minutes. 

Goes well  with Ravdi, rice kheer,Kulfi, ice cream etc.

2 Feel free to share your comments:

Amit Pattnaik said...

Aah, here comes my most fave sweet dish.
One bite into the mouth and a divine feeling lingers on...
And the colour of these gulab jamuns is so perfect, also there are no cracks as well which means that these have been perfectly prepared. Mun Kitchen Champion ra judge Chef Gautam Maharshi bhalia marks debi :D :D
By the way, gote kismis ki kaju piece te stuff karipariba bodhe gulab jamun ra each ball baneila bele.

Pranati Nath said...

haan sata kahila seya mu b bhabulthiliii...hele sedina ghare dryfruits kichii na thila....but thanks for your encouragement....

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