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Today we will have spongy, soft milky balls soaked in warm rosewater scented sugar syrup. Gulaab Jamun is a Traditional Sweet Dish which is round in shape , brown in color and instantly melts in your mouth giving you immense pleasure. This is made up of mainly khoya / mawa. Frying these balls can be termed as the most difficult task. Flame should be sufficiently low so that the gulaab jamuns are cooked till inside.
Ingredients :
For the Balls -
Khoya/Mawa : 250gms (If Homemade mawa should be of skimmed milk)
Paneer : 25 gms
Maida : 25 gms (Approx 2-3 heaped teaspoon)
Sugar Candy / Mishri : To Stuff the khoya balls (its optional)
Milk : To knead the dough
Almonds/Pistachios : For Garnishing
Ghee : To deep fry
For the Syrup -
Sugar : 2 Cups
Water : 2 Cups
Cardamom Powder : 1/4th teaspoon
Or
Edible Rose Water / Rose Essence : Few Drops
Procedure
For Balls : Mash the Khoya , Paneer and Maida with milk and knead into a soft dough. The dough should not be too wet nor too dry. Hence knead accordingly. It will turn soft, fluffy and non sticky if done regularly for few minutes. Cover the dough with a wet cloth for 15-20 mins.
For Syrup : In the meantime , Mix sugar and water in a large wok and keep it for boiling. When the syrup comes to a rolling boil , and then simmer for 3-4 minutes. Check it if is a 1/2 tar chashni. Once you check and confirm , add rose water or cardamom powder according to your wish.
Now, Form small balls out of the dough and stuff 1-2 sugar candies in the balls. Take one sugar candy and stuff it in between each ball and make a smooth round ball without crack, but remember not to put much pressure when making the balls. The candies will melt while frying , leaving a hollow space with sweetness in your gulab jamun.
Once all the balls are formed , put them in ghee slowly and deep fry them with precaution. Add only 2-3 balls at a time in the wok as they will get a little bigger in size.
Fry in low or medium heat , until dark brown in colour. Keep rolling the balls from all sides so that they are cooked from all sides and angels. Take them off the flame once they are dark brown in colour and soak in sugar syrup.
They will become slightly more big , spongy and softer in the syrup. Garnish with almonds and pistachios and serve with kulfi , ice-cream to enjoy these milky balls more.
Hope you would relish it. :)
Today we will have spongy, soft milky balls soaked in warm rosewater scented sugar syrup. Gulaab Jamun is a Traditional Sweet Dish which is round in shape , brown in color and instantly melts in your mouth giving you immense pleasure. This is made up of mainly khoya / mawa. Frying these balls can be termed as the most difficult task. Flame should be sufficiently low so that the gulaab jamuns are cooked till inside.
Ingredients :
For the Balls -
Khoya/Mawa : 250gms (If Homemade mawa should be of skimmed milk)
Paneer : 25 gms
Maida : 25 gms (Approx 2-3 heaped teaspoon)
Sugar Candy / Mishri : To Stuff the khoya balls (its optional)
Milk : To knead the dough
Almonds/Pistachios : For Garnishing
Ghee : To deep fry
For the Syrup -
Sugar : 2 Cups
Water : 2 Cups
Cardamom Powder : 1/4th teaspoon
Or
Edible Rose Water / Rose Essence : Few Drops
Procedure
For Balls : Mash the Khoya , Paneer and Maida with milk and knead into a soft dough. The dough should not be too wet nor too dry. Hence knead accordingly. It will turn soft, fluffy and non sticky if done regularly for few minutes. Cover the dough with a wet cloth for 15-20 mins.
For Syrup : In the meantime , Mix sugar and water in a large wok and keep it for boiling. When the syrup comes to a rolling boil , and then simmer for 3-4 minutes. Check it if is a 1/2 tar chashni. Once you check and confirm , add rose water or cardamom powder according to your wish.
Now, Form small balls out of the dough and stuff 1-2 sugar candies in the balls. Take one sugar candy and stuff it in between each ball and make a smooth round ball without crack, but remember not to put much pressure when making the balls. The candies will melt while frying , leaving a hollow space with sweetness in your gulab jamun.
Once all the balls are formed , put them in ghee slowly and deep fry them with precaution. Add only 2-3 balls at a time in the wok as they will get a little bigger in size.
Fry in low or medium heat , until dark brown in colour. Keep rolling the balls from all sides so that they are cooked from all sides and angels. Take them off the flame once they are dark brown in colour and soak in sugar syrup.
They will become slightly more big , spongy and softer in the syrup. Garnish with almonds and pistachios and serve with kulfi , ice-cream to enjoy these milky balls more.
Hope you would relish it. :)
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