Monday, April 04, 2011
Sweet Tidings (Gulab Jamun recipe)
When my own grandson arrived, I prepared Gulab jamuns, as it was also Deepavali in a few days. Deviating from the practice of using the readily available Gulab Jamun mix, I prepared it the traditional way, using khoya and the result was yummilicious!
Here is the recipe for all of you to relish this yumy sweet.
Unsweetened Khoya : 200gms
Maida: 1 tbsp.
Soda-bi-carb 1 pinch(strictly)
fresh curds: 1 tbsp.
Raisins/blanched almonds : 1 tbsp. (optional)
Oil for deep frying
Sugar : 500gms
Rose essence: 1 tsp.
Cardamom powder: 1 tsp.
Heat sugar and 500ml. water in a wide mouthed pan and boil until the syrup is thickened to a sticky consistency. Add cardamom powder and rose essence. Keep aside.
Crumble the khoya. Add maida and soda-bi-carb. Mix lightly with finger tips. Add curds if necessary and make a soft dough. Make small marble shaped balls of the dough and stuff a raisin or almond in each of them. Heat the oil in a pan. Dont allow it to smoke. When the oil is heated, lower the heat and fry the jamuns few at a time. When they swell and are fried to a deep brown color, remove, drain the oil and put in the hot sugar syrup. Allow the jamuns to soak for 10-12 hours.