Gulab Jamuns are everybody's favourite desert as far as I know. Recently my daughter had food festival in her school. Students we re supposed to take their choice of prepared dish to the school. All the dishes are arranged as a buffet and the teachers and the students help themselves to what they want. My daughter wanted me to make Chicken Cutlets but in my current condition, getting up early in the morning and frying a big batch of cutlets is a definite no-no, so I made Gulab jamun, which can be made the previous night and taken to the school in the morning. I also sent disposable bowls and spoons to fascilitate self serving. It was a hit and the whole batch around 60 jamuns were polished off in notime. My daughter returned with a big grin on her face.
So here's the recipe:
For the jamuns:
Milk Powder - 1 cup
Egg - 1 nos
Ghee - 2 tsp +1 tsp
Milk - 2-3 tbsp
Baking Powder - 1 tsp
Baking soda - 1 pinch
Salt - 1 pinch
Maida - 3 tsp
For the jeera (Sugar Syrup)
Sugar 1 cup
water - 2 cups
cardomom - 3-4 crushed
Rose Water (optional) 2-3 tbsp
First make the jeera - Dissolve sugar in the water and bring to boil with crushed cardomoms and add rose water and keep covered till the jamuns are ready.
For the jamuns : In a bowl put the milk powder, add maida, baking powder, baking soda and salt. Whisk dry with a whisk or fork to mix the ingredients thoroughly. In another bowl break the egg, add two tsps ghee and 2 - 3 tbsp milk. whisk well to a creamy colour, but not frothy. Pour this into the milk powder mixture and mix with a fork first, then bring together with your fingers greased with a little ghee to a smooth ball. With the help of a little ghee or oil make small marble sized balls and keep aside on a greased plate.
Heat oil to medium heat and fry the jamuns on low to medium flame till golden brown. Add the jamuns to the syrup and let them soak in the syrup for a minimum of 1/2 hour.
You can serve as such warm or chilled or with Vanilla Ice cream or Poli.
One cup milk powder will give you around 30 jamuns 4 cm diameter.
|Soft Syrupy Little Balls of Delight|
As you can see from the cut peice, the jamuns are evenly cooked and even grained - no lumps, uncooked portions.
I am sending this to The Halal Foodies Ramadan Friendly Recipes event