GULAB JAMUN

20140130_160152[Dried milk dumpling, deep fried and soaked in sugar syrup. A famous Indian sweet]

Preparation time—30minutes                           Cooking time—1hour

Makes about—50pieces                                        Category—Indian sweet

INGREDIENTS

1-Khoya                                                                             500gms

2-Chhena panner                                                         175gms

3-Maida [refined flour]                                             125gms

4-Suji [semolina]                                                          1½ tbs

5-Javitri [mace] powder                                           a pinch

6-Cardamom [green] powder                              ½ tsp

7-Soda bi carbonates                                                a pinch

8-Baking powder                                                         ½ tsp

9-Sugar                                                                              2kg

10-Clarified butter[ghee]                                        to fry&1tbs

METHOD

1-Grate khoya and knead it well with chhena.

2-In a bowl mix together ghee, 2tbs of water, soda, baking powder, cardamom powder along with javitri and keep aside.

3-Add flour, suji and above prepared mixture to the khoya and chhena mixture.

4-Knead it to smooth and soft dough and keep in the refrigerator for 15-20 minutes.

5-Divide this dough into about 50 portions and shape into balls by rolling between the palms.

6-Boil sugar in one liter of water till the syrup turns brown.

7-In a separate pan boil one liter of water and add one fourth of the syrup to it, mix well and keep aside.

8-Now in kadhai heat ghee over medium flame, slide the balls, a few at a time into the ghee then shake the kadhai till the balls rise to the surface.

9-Remove with slotted spoon and immediately immerse into the thin syrup for 5-6 minutes. Then transfer them to the thick syrup [to retain the shape of gulab jamun].

10-Serve hot along with sugar syrup.

About Anil Kumar

Chef at Mayuri Farms and Restaurant