Ahhh....Festival time has come. As much as my delicate ears hate the noise pollution those smoky Diwali special ‘patakhas’ bring, I try to bring in the festive spirit and bear it all with a smile. *Sigh* So darlings, as far as I understand this strange concept of festive spirit, everyone likes to exchange sweets. And most people like to make the sweets at home. Introduced to this tradition by a friend, I asked her to initiate my education by extending a typically ‘festive’ recipe as well.
Like most of my friends, she also possesses a huge heart, so she decided to share this extremely simple, quick yet very popular recipe of gulab jamuns. And in an extention of my ‘festive spirit’, I decided to share this recipe with all of you out there... *Bows* Enjoy!!
INGREDIENTS:
FOR THE GULAB JAMUN:
• Haryali mava (khoya), grated - 2 cups (250 grams)
• Maida - 5 tbsp
• Cardamom (elaichi) powder - 1/4 tsp
• Ghee/Vanaspati for deep frying
FOR THE SUGAR SYRUP:
• Sugar – 3 cups
• Kesar – a few strands
METHOD OF PREPARATON:
• In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.
• Simmer over a slow flame till the syrup is of 1 string consistency.
• Remove any impurities which float on top of the syrup using a slotted spoon.
• Add the saffron and keep the syrup warm.
METHOD TO PREPARE GULA JAMUN:
• In a bowl, combine the khoya, flour and cardamom powder and mix well. Knead to a firm dough without using any water.
• Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying. Refrigerate for 10 to 15 minutes.
• Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approximately 10 to 12 minutes).
• Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
• Serve warm.
Recipe by – SHALU TOLASARIA
Guest Writer
Oct 15, 2011 | 3:20 PM IST
