Gulab Jamun, the name itself, makes you feel of a festive environment or some special occasion; if they are home-made, then nothing like it. Here is my recipe for making Gulab Jamun at home and celebrating each day like a festival...
Makes 50 Pc
Serving Size 2
Ingredients:
Mava (1 Kg)
All-Purpose Flour (250 gm)
Refind Oil (25 ml)
Soda (5 gm)Serving Size 2
Ingredients:
Mava (1 Kg)
All-Purpose Flour (250 gm)
Refind Oil (25 ml)
Cardamom (1 Tsp, Powdered)
Water (1/2 Cup)
Oil (for frying)
For Sugar Syrup:
Sugar (2 Kg)
Water (2 lt)
Method:
- For making Sugar syrup: Heat water and sugar together, and bring it to a boil. Keep aside.
- Combine water and soda in a small bowl and then mix it with rest of the ingredients. Make small balls with it (little smaller then a ping-pong ball, because they will increase in size after putting them in sugar syrup). Keep covered with a wet kitchen towel.
- Heat oil in a kadhai or a deep bottom pan. After it hot, put the flame on low and fry the balls made previously. Remember to stir them constantly otherwise they will burn very quickly.
- Directly from the pan or kadhai, put them in the sugar syrup for at least 1 hr.
- Serve them hot, garnishes with pista and silver foil (varq).
If you want, you can stuff them with dry-fruits (cashews, pista and chironji), kesar, Yellow food color and mishri mixed in 3 tbsp of mava. Just put a little bit of this mixture in the centre of each ball.
If mava is not available easily, make paneer and when its soft and most of the water is squeezed out from it, heat a pan, put prepared paneer in it and keep on stirring it until its dry and starts to leave a little bit of oil. Let it cool and use as required.
6 comments:
Hi Nidhi,first time posting here.Your gulab jamuns look gorgeous!
I have always wanted to make gulabjamuns from scratch..could you tell me how I can substitute mawa?I cannot seem to find it easily here in London.Could there be another alternative that is reliable?
BTW,I have added you to my blog so that I can keep track of all recipes coming from you:-)
me too first time to your blog, gulabjamuns look so good , picture is great.
What a great looking picture!
Thanks Trupti and Lakshmi....
Thanks Vini, I glad that you visited my blog, please do keep coming again and again. Thanks for adding me to your blog as well.
For a substitute of mava, make paneer and when it soft and most of the water is squeezed out from it, heat a pan, put prepared paneer in it and keep on stirring it until its dry and starts to leave a little bit of oil. Let it cool and use as required.
I have been looking for a gulab jamun picture. Finally got it. I was wondering if ricotta cheese could be used to make jamuns? Where do you get mawa?
I had once tried to make rasmalai from scratch, using paneer and it didn't turn out to be soft. I am therefore reluctant to make paneer for the jamuns.
Hey Gini...Sorry for a late reply. You can use Ricotta Cheese for making jamuns but the taste won't be authentic and they might be a little hard too.
I would say try it with paneer once and you won't be disappointed. I always make rasmalai with fresh paneer and they trun out great.
Thanks...keep visiting.
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