Gulab Jamun is a classic Indian dessert. It is nothing but milk solids fried and soaked in rose flavoured sugar syrup. Though its more popular in north, it is prepared in most parts of India. When these sugary balls melt in your mouth, you feel you are in heaven!!! Enjoy.
Ingredients:
Khoya / Milk solid - 1/2 cup,
All purpose flour - 1/2 cup,
Milk - 2 tbsp,
Baking Soda - 1/2 tsp,
Sugar - 1 1/4 cup,
Rose Water - 1 tsp,
Water - 2 cups.
Oil for deep frying.
Method:
1. Sift flour with baking soda and knead it along with khoya(for 5min minimum) to make a soft dough. Add little milk if the dough is very dry(use only if required).
2. Roll into approx 3cm dia. soft balls without any cracks.
3. Heat oil (traditionally ghee is used, I used sunflower oil) and fry the balls till they turn brown in very low flame, else the inside of the balls will not be cooked.
4. Simultaneously boil sugar, water and rose water in a seperate pan. The sugar should just melt.
5. When all the balls are fried in batches, dip them together in the hot sugar syrup.
6. Allow them to soak up for about 2 hours.
7. Serve hot or cold in ice-cream bowls by pouring little sugar syrup above.
Note : To prepare khoya at home take minimum 1.5 litres of whole milk and boil. Once it boils lower the flame and boil in medium or low flame for about 1.5 to 2 hours till it solidifies. Use a thick bottom non-stick vessel only, else the milk will burn and it will give a bad taste to khoya. Keep stirring in between to avoid burning.
Ingredients:
Khoya / Milk solid - 1/2 cup,
All purpose flour - 1/2 cup,
Milk - 2 tbsp,
Baking Soda - 1/2 tsp,
Sugar - 1 1/4 cup,
Rose Water - 1 tsp,
Water - 2 cups.
Oil for deep frying.
Method:
1. Sift flour with baking soda and knead it along with khoya(for 5min minimum) to make a soft dough. Add little milk if the dough is very dry(use only if required).
2. Roll into approx 3cm dia. soft balls without any cracks.
3. Heat oil (traditionally ghee is used, I used sunflower oil) and fry the balls till they turn brown in very low flame, else the inside of the balls will not be cooked.
4. Simultaneously boil sugar, water and rose water in a seperate pan. The sugar should just melt.
5. When all the balls are fried in batches, dip them together in the hot sugar syrup.
6. Allow them to soak up for about 2 hours.
7. Serve hot or cold in ice-cream bowls by pouring little sugar syrup above.
Note : To prepare khoya at home take minimum 1.5 litres of whole milk and boil. Once it boils lower the flame and boil in medium or low flame for about 1.5 to 2 hours till it solidifies. Use a thick bottom non-stick vessel only, else the milk will burn and it will give a bad taste to khoya. Keep stirring in between to avoid burning.
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