link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: GULAB JAMUN

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Tuesday, November 8, 2005

GULAB JAMUN

GULAB JAMUN
This is an all time favorite in our home. Kids and adults enjoy this. When I was making this dish at home, little Anoushka(my four and a half year old daughter) was hovering around the area, She didn’t even have the patience to wait for the gulab jamuns to soak in the syrup and wanted to be the first one to taste the jamuns. She calls them Gulam Jamuns, she wanted to taste the first batch of jamuns that I put into the sugar syrup, I had to oblige so that I could continue with my work, on one hand there were jamuns waiting to be fried, thrown in to the syrup and here lil Anoushka was struggling to eat the hot jamuns, so I had to split it, blow over it and then feed her, lest she burn her mouth, with all this happening I was also clicking photos of the jamuns for the blog. My little one and my husband have been an audience to my cooking, decorating, photo clicking, editing and uploading the photos on to my blog ever since I started blogging. Infact, nowadays Anoushka asks me, " Amma are'nt you clicking photos" whenever I am cooking. But hubby dear is very happy these days, getting to try new dishes, while I am happily navigating through blogosphere.

Ingredients
Khoya - 500 gms
Plain flour - 125 gms
Baking soda - 1/4 tsp.

Milk - 1/4 cup
Sugar - 250 gms.
Cardamom powder - 1/4 tsp.
Saffron - a few strands
Ghee/Refined cooking oil to deep fry

Method
In a bowl, Crumble the khoya. Sieve in the flour and soda together. Mix in the cardamom powder and crushed saffron. Mix well to form a soft dough.While kneading put the milk little by little. Use only as much milk as required for kneading. Make balls of even size.
Heat the ghee/refined oil in a wok. Once hot, keep the flame of your gas low (in sim mode).Put the balls in batches, they will rise up, fry till golden brown. Remove from ghee/oil and keep it aside on a plate. Don’t put into the syrup immediately. This tip of mine helps from the gulab jamuns being very soft and soaking in too much syrup and breaking into the syrup. Once the balls are warm, put them in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl. When done pour the remaining syrup over the jamuns in the glass bowl and serve it warm.

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