Celebrating my 200th post, what better way could be to celebrate than a Gulab Jamun. Just thinking about it, the mouth starts drooling. This attempt of Gulab Jamun is dedicated to my lovely 3yr old daughter who can go on and on eating Gulab Jamuns any time of the day. Alhamdulillah !! The outcome has made me overjoyed over my 200th post and at the same time over satisfied after seeing the sweet smile of my darling daughter.
400 gms, khowa/mawa at room temperature
7 tbsp, all-purpose flour(maida)
10 tbsp, milk powder
Generous 2 pinches of soda bi-carb
Few tbsp. of milk if required
Oil/ghee for frying
4 cups, sugar
4 cups, water
1 tsp, cardamom powder
Few saffron strands
Slivered pistachios and almonds
Silver warq (paper)
Prepare syrup by boiling sugar, water, cardamom powder. Remove scum if any. Add saffron and boil it for another 12-15 minutes on medium flame
In a large bowl, grate khowa. Add maida, milk powder and soda. Mix them well
Knead the mixture with heels of you palm so that everything gets blends well and comes together to form soft lumpfree dough. If dough is dry add few tbsp. of milk. Do not add to much at a time. (The khowa I used gave me the soft dough so I dint have to add milk at all). Keep it aside for 10 minutes
Meanwhile heat oil/ghee in kadhai or pan. Make small equal sized smooth balls from the dough (while frying, the jamuns will double in size so make the small balls accordingly). Do not apply too much pressure and avoid cracks on jamuns.
When the oil is hot, reduce the flame to medium low. Oil should be hot but not smoky. If the oil is too hot the jamuns will burn and remain uncooked within.
Gently slide the jamuns in the oil. Firstly jamuns will sink at bottom, after few seconds it will float on the top. Keep stirring jamuns with ladle so that they get evenly fried. Fry them till brown.
Once done carefully take them out on absorbent paper and drop them in hot sugar syrup.
Repeat the same for all the jamuns but do not add too many jamuns for frying at a time.
Leave the Gulab Jamuns aside to allow the jamuns to soak the sugar syrup well, atleast for an hour or so.
Serve them warm garnished with silver paper and slivered pistachios and almonds.
Enjoy them as it is or with ice cream of your choice.