Tuesday, March 11, 2014

Gulab jamun Recipe (Gulab jamun with Khoya/ Mawa)

Gulab jamun Recipe (Gulab jamun with Khoya/ Mawa)



Ingredients

For Gulabjamun Dough 
Khoya (Unsweetened)  1 bowl
All Purpose flour            2 table spoon
Pinch of baking soda
Milk as required to make dough
Cardmom/ Elachi Powder 1 tea spoon or make a powder of 2 elachi

For Sugar Syrup

water 1 & 1/2 cups
Sugar 1 & 1/2 cups
Saffron/ kesar few strands (optional)

Oil or Ghee For Frying

Direction

  • Bring khoya to room temp if it is frozen, I used Nanak Khoya, If you get a fresh khoya that will best.

  • Crumble it or grate it with grater and then measure it.  

  • In a mixing bowl take  khoya , maida, soda, elachi powder mix well , Take as required milk to make a smooth dough.

  • Cover it and Keep aside for 5 to 10 minutes.

  • Mean while make a sugar syrup with water, sugar saffron strands , bring to boil in a medium flame for 10 minutes.
  • Then make  a equal sized balls of dough , As I took a small bowl for khoya, i made 15 balls.

  • Balls should be smooth from outside, do not roll so tightly or with pressure , Just roll softly in between your palms and make a smooth balls.
  • Now heat oil in a frying pan, Oil should not be so hot, make it in a medium heat , and then start frying.
  • Keep it in a low flame, add the jamuns and keep roiling them gently with the use of the ladle inside the oil so that it gets evenly cooked and fried to deep brown in color.
  • Fey only few at a time, don't dump the lots of jamuns in oil.
  • Drian the jamun in Kitchen towel and immediately add it to hot syrup. 
  • Let it get soaked well for 30 minutes.



Tips

If you are getting cracks while making balls, sprinkle little milk and make a smooth dough, you can use ghee or oil while making balls.
If oil is too hot, then jamuns will get burnt an wont get cooked from inside, so make sure that you are cooking in low flame, or in a low medium.
Keep turning jamun's while frying to ensure even browning, but gently.
If oil is not enough hot, the jamuns will get cracked and suck more oil.
When you fried the jamuns that time they may look very dark in color but after you put in a syrup they will come in a good red color.


Thanks,
Shivi.

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