“WISHING ALL MY READERS AND FRIENDS A VERY HAPPY DIWALI FILLED WITH PEACE AND PROSPERITY.”
Gulab Jamun – a traditional sweet of India which has probably the largest fan following. Soft, spongy and absolutely melt-in-the-mouth delicacy, it’s time to pamper your taste buds with its unforgettable taste. When you look at a Gulab Jamun you just have to smile!
There are many readymade mixes in the market today – but they don’t stand a chance next to this recipe of mine . Do try this recipe out and let me know.
I have not added rose water, just kept to cardamom powder and a few strands of saffron to keep the sugar syrup rich and flavourful. This is another favourite at home, have tried out umpteen recipes using milk powder, paneer etc. etc- sometimes with a stuffing of dry fruits – all not required. Either the syrup is too sweet or too strong- a flavour of rose essence perhaps or the stuffing – just not to your liking. It’s like we are trying too hard to play with this traditional sweet.
Just stick to the basics and you’ve got a winner on your hands:
Happy to be sharing this winner of a recipe- it’s a sure hit!
- Mawa or unsweetened Khoa – 200gms
- Baking soda-1/8 tsp ( a small pinch)
- Maida – 1/2 cup
- Rava – 1 tbsp
- Milk – 1 tablespoon
- Sugar -1 and a 1/2 cups
- Water 2 and a 1/2 cups
- Cardamom powder – 1/2 a teaspoon or seeds of 6-8 cardamoms powdered
- Saffron strands – a few
- Milk – 1/4 cup
- Khoa should be at room temperature.
- Grate the khoa into a small bowl.
- Knead well till smooth and silky.
- Add the baking soda, rava and the maida and mix well to a smooth dough.
- You may add a tablespoon of milk to bring it all together.
- Do not knead at all.
- Take a small ball of dough between your palms and apply pressure while shaping it into a perfect ball. Repeat with the remaining dough and keep aside. There should be no cracks on the surface. You will get around 18 small balls , keep in mind they will increase in size slightly once they are soaked in the sugar syrup.
- Heat oil in a kadai and turn down the flame to MEDIUM. Drop in one dough ball to check and see if the oil is too hot-( will change colour immediately and will rise to the surface immediately ).
- If not, carry on frying on a medium flame till golden brown, remove and keep aside on a tissue.
For the sugar syrup:
- Bring water and sugar to a boil together.
- Add the cardamom powder and saffron strands.
- Add about 3-4 tablespoons of milk and allow the sugar syrup to boil.
- Once the scum or dirt comes to the surface, with the help of a strainer/sieve, remove the scum from the surface.
- After about 15 minutes on high flame, put off the syrup and let it cool.
- Once the syrup has cooled down, add the jamuns and let it soak for an hour or so before serving.
- If you add the jamuns to hot sugar syrup they will shrink in size.
- Knead the Khoa to a smooth dough.
- Add a tablespoon of milk at a time.
- Once the milk is added, DO NOT knead.
- To clarify the sugar syrup the milk is added.
- The sugar syrup has to be warm when the fried jamuns are added.
- This serves 5-6.
Till my next post,