Great Indian Desserts | Gulab Jamun recipe Ingredients 200g khova/khoya grated 80g rava/sooji 10g paneer ¼ tsp baking soda ¼ cup water Oil for deep frying For Sugar Syrup 2 Cup sugar 2 Cup water 2 – 3 cardamom pods, crushed 2 – 3 strands of saffron Method Grate khova in a clean bowl and mix in baking soda. Please note that for soft Gulab Jamuns it is necessary to grate khova and not to crumble it with fingers. Set aside. In a separate bowl add sooji and sprinkle enough water over it to moisten and soften sooji. Set aside for 5 – 10 minutes so that water is absorbed by sooji. This helps in mixing it well in the dough. Do not get carried away and add too much water. Now mix paneer and sooji nicely. To make dough, combine grated khova and sooji mixture together, knead well for 5 minutes or until smooth, soft and firm dough is formed. Let it rest for 5 – 10 minutes while you heat oil for deep frying. To shape Gulab Jamun, pinch small balls out of the dough and shape it round rolling between your palms. Similar way makes balls of the remaining dough. After deep frying the size of Gulab Jamun is increased so adjust the size of balls accordingly. Deep fry the Gulab Jamun in hot oil until dark brown on both sides. Keep the flame medium while deep frying. Drain on a kitchen towel while you prepare sugar syrup. To make sugar syrup, to boiling water add sugar, cardamom pods and saffron. Let it simmer until sugar is dissolved and one thread consistency of syrup is achieved. Add the Gulab Jamuns to the sugar syrup. Let the Gulab Jamun soak sugar syrup, for that reason let it sit in sugar syrup for atleast 1- 2 hour before serving. Serve Gulab Jamun hot!

GreatIndianDesserts, Recipe, TirupatiCookingOil, Ahmedabad

Tirupati Cooking Oil,  GreatIndianDesserts, Recipe, TirupatiCookingOil, Ahmedabad

Great Indian Desserts | Gulab Jamun recipe

Ingredients
200g khova/khoya grated
80g rava/sooji
10g paneer
¼ tsp baking soda
¼ cup water
Oil for deep frying

For Sugar Syrup
2 Cup sugar
2 Cup water
2 – 3 cardamom pods, crushed
2 – 3 strands of saffron
Method
Grate khova in a clean bowl and mix in baking soda. Please note that for soft Gulab Jamuns it is necessary to grate khova and not to crumble it with fingers. Set aside.
In a separate bowl add sooji and sprinkle enough water over it to moisten and soften sooji. Set aside for 5 – 10 minutes so that water is absorbed by sooji. This helps in mixing it well in the dough. Do not get carried away and add too much water.
Now mix paneer and sooji nicely.
To make dough, combine grated khova and sooji mixture together, knead well for 5 minutes or until smooth, soft and firm dough is formed.
Let it rest for 5 – 10 minutes while you heat oil for deep frying.
To shape Gulab Jamun, pinch small balls out of the dough and shape it round rolling between your palms. Similar way makes balls of the remaining dough. After deep frying the size of Gulab Jamun is increased so adjust the size of balls accordingly.
Deep fry the Gulab Jamun in hot oil until dark brown on both sides. Keep the flame medium while deep frying.
Drain on a kitchen towel while you prepare sugar syrup.
To make sugar syrup, to boiling water add sugar, cardamom pods and saffron. Let it simmer until sugar is dissolved and one thread consistency of syrup is achieved.
Add the Gulab Jamuns to the sugar syrup. Let the Gulab Jamun soak sugar syrup, for that reason let it sit in sugar syrup for atleast 1- 2 hour before serving.
Serve Gulab Jamun hot!

#GreatIndianDesserts #Recipe #TirupatiCookingOil #Ahmedabad

Great Indian Desserts | Gulab Jamun recipe Ingredients 200g khova/khoya grated 80g rava/sooji 10g paneer ¼ tsp baking soda ¼ cup water Oil for deep frying For Sugar Syrup 2 Cup sugar 2 Cup water 2 – 3 cardamom pods, crushed 2 – 3 strands of saffron Method Grate khova in a clean bowl and mix in baking soda. Please note that for soft Gulab Jamuns it is necessary to grate khova and not to crumble it with fingers. Set aside. In a separate bowl add sooji and sprinkle enough water over it to moisten and soften sooji. Set aside for 5 – 10 minutes so that water is absorbed by sooji. This helps in mixing it well in the dough. Do not get carried away and add too much water. Now mix paneer and sooji nicely. To make dough, combine grated khova and sooji mixture together, knead well for 5 minutes or until smooth, soft and firm dough is formed. Let it rest for 5 – 10 minutes while you heat oil for deep frying. To shape Gulab Jamun, pinch small balls out of the dough and shape it round rolling between your palms. Similar way makes balls of the remaining dough. After deep frying the size of Gulab Jamun is increased so adjust the size of balls accordingly. Deep fry the Gulab Jamun in hot oil until dark brown on both sides. Keep the flame medium while deep frying. Drain on a kitchen towel while you prepare sugar syrup. To make sugar syrup, to boiling water add sugar, cardamom pods and saffron. Let it simmer until sugar is dissolved and one thread consistency of syrup is achieved. Add the Gulab Jamuns to the sugar syrup. Let the Gulab Jamun soak sugar syrup, for that reason let it sit in sugar syrup for atleast 1- 2 hour before serving. Serve Gulab Jamun hot! #GreatIndianDesserts #Recipe #TirupatiCookingOil #Ahmedabad

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