Gulab Jamuns are balls of milk fat fried in ghee or oil and dipped in sugar syrup flavored with rose water and cardamon. These are famous indian sweet and there are many ways to make them. I know there are ready to mix boxes available in the stores but after trying the below method I am pretty sure you would never buy those boxes again! This below recipe is made from store bought khoya. There is surely a difference in the texture when you make it with khoya when compared to milk powder or the store bought mix. The ones made with khoya are denser and richer in taste and the ones with milk powder are more soft and soggy. I for sure prefer the ones made with the khoya.
Makes 20
Ingredients Required:Khoya ,grated/crumbled - 2 cups (tightly packed)
All purpose flour - 1/4 cup + 1 tblsp
Baking Soda - 1/2 tsp
Milk - 2 tblsp
To fry:
Oil
Ghee - 1 tblsp
Sugar Syrup:
Sugar - 2 cups
Water - 1 cup
Cardamom - pinch
Rose water - 2 tblsp
Lemon juice - 1 squeeze
How to make:
Sugar Syrup:
In a wide bottom pan, add the sugar and water.
Bring to a boil till the sugar dissolves and it becomes sticky.
Switch of the flame, squuze some lemon juice to avoid crystalization.
Add cardamom and rose water and close.
Set aside.
Dough:
In a mixing bowl, add the khoya, maida, baking soda and mix well.
Knead for 2 mins till well combined.
Do not over knead as it would start releasing oil and you would but be able to make balls.
Divide them into 20 equal sizes and roll them out into smooth balls without cracks.
Press them between palms and then roll them for a smooth finish. Set aside and cover with a damp cloth.
Fry and soak:
Heat oil in a pan, and add ghee to give the flavor.
The oil should just be barely hot so keep the flame on medium low once hot.
Drop a small ball to test the heat.
Once dropped, it should release only few oil bubbles and should take a minute or two before it comes to the top. If it comes immediately, then the oil is too hot.
Once the oil is the correct temperature, swirl the oil with a spoon and then drop the balls gently.
Keep swirling the oil with a spoon without touching the balls.
This ensures that the balls rotate with the oil movement and gets fried evenly on all sides.
Fry them on low heat till dark brown, and this would take 6-8 minutes.
Drain them from oil and drop them in the warm sugar syrup.
Repeat this for all the balls and soak them in the syrup for an hour before serving.
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