Gulab Jamun Amongst Gulkand.
Happy Diwali to all of you!!
Ghee or oil: for frying as well as greasing hand.
I wanted to brand something my kids liked. My fille loves gulab Jamun. This was also i of the offset desserts that I made growing up. Gulab Jamun is zip but dumplings inward rose flavored carbohydrate syrup. There are several ways gulab Jamun is made: using milk solids ( mawa/Chenna), using paneer, using flour, using milk powder, using spud or sugariness spud too... I similar the i alongside the milk solids the best.
Today to operate far quick as well as to role what is readily available, I stimulate got used milk pulverisation as well as pancake mix!! Yes, virtually households stimulate got both of these inward their pantry. I stimulate got made this interesting yesteryear adding to a greater extent than gulkand( a glue made from rose petals) as well as a picayune pinkish nutrient color into the batter. It is festive flavor after all!! My fille loved it!
I am certain you lot volition similar this tardily recipe too.
Servings: 6-8 ( serving size: i per person)
Ingredients:
For the dumpling ( Jamun):
Pancake mix: 1 cup
Milk powder: 1 cup
Milk: two tbsp
Gulkand: two tbsp ( optional)
Pink nutrient color: 1-2 drops ( optional)
For the syrup:
Sugar: two cups
Water: 1 cup
Lemon juice: 1/2 tsp
Rose essence: few drops ( optional)
Cardamom : 1-2 pods, peeled as well as seeds crushed.
Recipe:
Syrup:
Add water, lemon juice as well as carbohydrate to a saucepan as well as convey it to a boil. Continue boiling until it reaches 1-string consistency. This is checked yesteryear taking a picayune syrup inward a spoon. Now acquit upon the pad of your index finger to the syrup. Make a pinch alongside the thumb. While trying to carve upwardly the pollex as well as index finger, you lot should encounter a string formed yesteryear the carbohydrate syrup. Then the carbohydrate syrup is ready. Turn off the flame. Add rose essence as well as cardamom powder.
The dumpling( Jamun):
Add the pancake mix, milk powder, gulkand as well as nutrient color to a bowl. Using few drops of milk at a time, brand a soft dough but plenty to curl into a ball. The dough shouldn't live on besides soft or besides hard. Do non overknead. Pinch a teaspoon of the dough as well as curl it betwixt grease palms into minor oval shaped ball. Do this alongside all the available dough.
Heat ghee/oil inward a kadai/wok until only hot. Do non operate far really hot every bit the Jamun volition burn. If the stone oil is cold, it volition operate really oily. Deep fry all the jamuns. The jamuns should puff upwardly a picayune upon frying. Drain on newspaper towels. Immediately add together it to the hot syrup.
Let the Jamun sit down inward the syrup for atleast an hour. They volition atleast double inward size. If they don't as well as then something was incorrect alongside your batter.
Can live on served mutual frigidness or at room temperature.
Refrigerate for afterward use.
Enjoy! I am bringing this to Angie's Fiesta Fri #194. Her cohosts this calendar week are Petra @ Food Eat Love and Vanitha @ Curry as well as Vanilla.
Cooking made easy:
Upon frying if the Jamun is besides hard, only steam it for a few minutes as well as add together it to the hot syrup.
Tip for salubrious living:
Deep frying inward ghee/clarified butter is a healthier selection than inward stone oil every bit the ghee takes longer to smoke or chemically disintegrate when compared to the oil.
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