"Pleasant words are a honeycomb: sweet to the taste and health to the body". The mini dry version of gulab jamun which i have made is a quick fix for your festive mood and to greet your friends and relatives on a sweet note... try them and I bet, you will steal their hearts!!!
INGREDIENTS FOR JAMUN
Mtr Gulab Jamun Mix - 100 grms
Ghee - 1 Tbsp
Milk - 3/4 cup
INGREDIENTS FOR SUGAR SYRUP
Sugar - 2 cups
Saffron - 12 strands
Cardamon powder - 1/2 tsp
INGREDIENTS FOR GARNISHING
Dessicated coconut - 2 tbsp
or
Almonds - 2 Grated
DIRECTIONS FOR SUGAR SYRUP
Take a sauce pan, add 2 cups of sugar, pour 1 cup of
water and set on heat. Once it comes to boil, see that the texture of syrup is oily when checked between two fingers.
Add cardamom powder and turn off the heat then
sprinkle saffron strands and mix well. Set aside.
We finish the syrup first as the syrup needs to be warm when we dunk the gulab jamun in it.
DIRECTIONS FOR GULAB JAMUN
Heat a thick bottom wok
Pour oil and set it on medium heat
Now start mixing for jamun
Take a wide plate and empty the mix on to it
Add ghee and mix well
Pour milk and knead it to a dough
Now pinch small marble size balls and set on the plate
Smear ghee on your palms and make smooth balls
Make a small batch of these and see to it that they have enough room to freely swim in the oil and get golden brown
I have made 9 in a batch - 4 batches in total
Keep the flame consistent and unchanged throughout the process - keep the next batch ready for frying while the previous batch is getting done
Soak a batch in the syrup when they have turned warm (from boiling hot right after coming out of the wok)
Set aside for 2 hrs
Then strain it in a strainer till all the syrup drips down. I picked single pieces and rolled them in desiccated coconut
This is purely your choice and you could roll them in
coconut powder or just sprinkle grated almonds on
them.
Enjoy making these adorable mini dry gulab jamun and enjoy this mouth full of sin!!!
Mtr Gulab Jamun Mix - 100 grms
Ghee - 1 Tbsp
Milk - 3/4 cup
INGREDIENTS FOR SUGAR SYRUP
Sugar - 2 cups
Saffron - 12 strands
Cardamon powder - 1/2 tsp
INGREDIENTS FOR GARNISHING
Dessicated coconut - 2 tbsp
or
Almonds - 2 Grated
DIRECTIONS FOR SUGAR SYRUP
Take a sauce pan, add 2 cups of sugar, pour 1 cup of
water and set on heat. Once it comes to boil, see that the texture of syrup is oily when checked between two fingers.
Add cardamom powder and turn off the heat then
sprinkle saffron strands and mix well. Set aside.
We finish the syrup first as the syrup needs to be warm when we dunk the gulab jamun in it.
DIRECTIONS FOR GULAB JAMUN
Heat a thick bottom wok
Pour oil and set it on medium heat
Now start mixing for jamun
Take a wide plate and empty the mix on to it
Add ghee and mix well
Pour milk and knead it to a dough
Now pinch small marble size balls and set on the plate
Smear ghee on your palms and make smooth balls
Make a small batch of these and see to it that they have enough room to freely swim in the oil and get golden brown
I have made 9 in a batch - 4 batches in total
Keep the flame consistent and unchanged throughout the process - keep the next batch ready for frying while the previous batch is getting done
Soak a batch in the syrup when they have turned warm (from boiling hot right after coming out of the wok)
Set aside for 2 hrs
Then strain it in a strainer till all the syrup drips down. I picked single pieces and rolled them in desiccated coconut
This is purely your choice and you could roll them in
coconut powder or just sprinkle grated almonds on
them.
Enjoy making these adorable mini dry gulab jamun and enjoy this mouth full of sin!!!
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