My childhood favorite Gulab Jamuns. Whenever we got a chance to go to a restaurant, I always go for this dessert. That may be because it was not easily available elsewhere in my place. But that craving has become a "long time ago" story.
After I started cooking, I tried making this just to learn the technique. Then my girl had a love towards this dessert. So made them a few times.When she didn't like them anymore, I forgot all about them.
After a long time, we had to make a dessert for a party at home. Zei then promised to take care of dessert and made around 100 Jamuns. Wow! isn't it?
This list would help you make around 15 balls, depending on the size you choose. Ok just go ahead and make and just stay back and relax. Sometimes its ok to just make it for yourself too.
And one more thing, don't just make them on a day when you serve heavy lunch, make it along with a light lunch so you can eat as many as you want guilt free.
INGREDIENTS:
For Jamuns :
Milk Powder – 1/2 cup
Flour – 2 tblsp
Yogurt – 2 tblsp
Ghee – 1 tblsp (Clarified Butter)
Baking Soda – 1/4 tsp
Oil – for deep frying
For Syrup:
Water – 2 cups
Sugar – 2 cups
Rose Essence – few drops
Cardamom Powder – 1/2 tsp
Saffron – few strands
METHOD:
The first step is to make the syrup. Use a not so deep, but wide pan, so the balls can float evenly absorbing as much syrup and turn out to be even in size. Over medium flame, place the pan with sugar and water and stir until the sugar dissolves completely. Bring to a boil, reduce the heat and allow it to simmer. Add the cardamom to this.
In a mixing bowl, add in all dry ingredients from the For Jamun list. Mix well and add the ghee. Give it a nice stir and start mixing in the yogurt to make into a dough. Allow to stand for 5 mins.
Meanwhile, heat up the oil on low-to-medium heat in a frying pan.
After 5 mins take the dough and make small balls, about 2cm in diameter. It's perfectly ok for the balls to be tiny at this point. They become much larger in size after frying and soaking in sugar syrup.
The oil should be in right temperature to get the right texture. Check if the oil is ready by dropping a small ball first, it should sit at the bottom of the pan for sometime before rising to the surface.
Once the oil is ready, drop as many balls as you could depending on the pan size and amount of oil you use. It could be atleast 4 to 5 at a time. Keep stirring the balls to get even color on all sides.Once the balls turn to a dark brown color, remove them to a plate lined with paper towel.
Once all the balls are fried, bring the syrup to a quick boil and add all the fried balls. Give a stir and add the rose water and saffron.
Let the balls/jamuns soak for about atleast 30 mins.
Serve them hot or cold.They pair well when served hot with a scoop of vanilla ice cream, yummm....
Milk Powder – 1/2 cup
Flour – 2 tblsp
Yogurt – 2 tblsp
Ghee – 1 tblsp (Clarified Butter)
Baking Soda – 1/4 tsp
Oil – for deep frying
For Syrup:
Water – 2 cups
Sugar – 2 cups
Rose Essence – few drops
Cardamom Powder – 1/2 tsp
Saffron – few strands
METHOD:
The first step is to make the syrup. Use a not so deep, but wide pan, so the balls can float evenly absorbing as much syrup and turn out to be even in size. Over medium flame, place the pan with sugar and water and stir until the sugar dissolves completely. Bring to a boil, reduce the heat and allow it to simmer. Add the cardamom to this.
In a mixing bowl, add in all dry ingredients from the For Jamun list. Mix well and add the ghee. Give it a nice stir and start mixing in the yogurt to make into a dough. Allow to stand for 5 mins.
Meanwhile, heat up the oil on low-to-medium heat in a frying pan.
After 5 mins take the dough and make small balls, about 2cm in diameter. It's perfectly ok for the balls to be tiny at this point. They become much larger in size after frying and soaking in sugar syrup.
The oil should be in right temperature to get the right texture. Check if the oil is ready by dropping a small ball first, it should sit at the bottom of the pan for sometime before rising to the surface.
Once the oil is ready, drop as many balls as you could depending on the pan size and amount of oil you use. It could be atleast 4 to 5 at a time. Keep stirring the balls to get even color on all sides.Once the balls turn to a dark brown color, remove them to a plate lined with paper towel.
Once all the balls are fried, bring the syrup to a quick boil and add all the fried balls. Give a stir and add the rose water and saffron.
Let the balls/jamuns soak for about atleast 30 mins.
Serve them hot or cold.They pair well when served hot with a scoop of vanilla ice cream, yummm....
No comments:
Post a Comment