Gulab Jamun SNC#2

Gulab Jamun SNC#2

Divya Pramil of You too can cook Indian Food fame came up with the wonderful idea of recipe exchange where two teams challenge each other with their authentic recipes. The teams get a month’s time to prepare the recipe and post on their spaces. October month’s challenge was posed by Shruti on behalf of Northern team and Divya Prakah on behalf of Southern Team.

This is the 2nd event of the series and I am posing this month’s challenge on behalf of the Northern team.  Am glad to present to you Gulab Jamuns. I adapted this recipe from Vikas Khanna’s recipe and trust me it is lip-smacking. I would love to thank Shruti and Sheelu for standing by for the event. You guys rock.

SNC#2- North Team challenge- Gulab Jamun.

Gulab Jamun SNC#2Divya Pramil of You too can cook Indian Food fame came up with the wonderful idea of recipe exchange where two teams challenge each other with their authentic recipes. The teams get a month’s time to prepare the recipe and post on their spaces. October month’s challenge was posed by Shruti on behalf...

Summary

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  • Coursedessert
  • Yield15 numbers 15 number
  • Cooking Time30 minutesPT0H30M
  • Preparation Time1 hourPT1H0M
  • Total Time1 hour, 30 minutesPT1H30M

Ingredients

Milk Powder. …
1 cup
Ghee/Clarified butter. …
3+1 tbsps
Rava/semolina. …
1.5 tbsps
Maida. …
2+1 tbsps
A baking powder.
pinch
Cream [I used Amul cream. …
3 tbsps
Oil/ghee
to fry.
Sugar. …
1 cup
Water. …
1 cup
Few rose water [Optional]
drops
Dried Coconut flakes. …
1 tbsp
Pistachio chopped finely. …
1 tbsp
A Cardamom powder
pinch of .

Steps

  1. Sift the milk powder, maida, semolina and baking powder.
  2. To this, add the ghee and mix well. Now add the cream, first add only 2 tbsp, and make soft dough out of it. Add another tbsp if you feel it is dry.
  3. Bring the dough together and with a palm greased with ghee make a ball and place in a bowl. Cover with a kitchen towel and let it sit for 20-30 min.
    Gulab Jamun SNC#2
  4. Meanwhile, in a pan, make the sugar syrup. Bring the sugar and water to the boil. Make sure the sugar dissolves completely. Add the gulab jal/rose water. Keep it aside till further use.
  5. Make small balls out of the dough. In a wok pour sufficient oil that can immerse the dough balls completely. Heat the oil on full flame. Once it smokes, reduce the flame to medium. After the smoke disappears, add one dough ball first. If it turns black instantly, you must reduce the flame to low-medium. We are looking for an inviting brown color on the dough balls.
    Gulab Jamun SNC#2
  6. You may fry 2-3 at a time depending on the size of the wok. But be sure to constantly rolling the balls in the oil so that they get an even color.
    Gulab Jamun SNC#2
  7. Remove with a slotted spoon and keep on a kitchen paper. Now they are ready to meet the syrup that makes it a marriage made in heaven.
    Gulab Jamun SNC#2
  8. Lower them in the syrup and keep them immersed until further use.
    Gulab Jamun SNC#2
  9. In a small bowl, mix the dried coconut flakes, pistachio and cardamom powder.
    Gulab Jamun SNC#2
  10. To serve, put a few pieces of the gulab jamun, some syrup and the coconut-pistachio mix on top. Serve with love.
    Gulab Jamun SNC#2
  11. Tips:
  12. Be very careful while frying.
  13. You may also add cashews and almond slivers as a garnish.