Dessert is usually the last share of a meal, and is customarily sweet. The word dessert derived from French word commonly in practice during the 1539s ‘de-serve: desservir’ which means ‘to remove or eliminate what has been served on your plate’. The beginning of having sweet along with the main food in the Indian subcontinent can be traced back to 500 BCE. Therefore eating something sweet at the end of the meal has been a custom not only in India but also in the world.
"Gulab Jamun" is an extremely popular sweet of the Indian subcontinent, particularly famous in India, Nepal, Pakistan, Maldives, Bangladesh, as well as Myanmar.
This can be made in a variety of ways. Here I have tried making one of the simplest version of these Jamuns without any prior preparations.
Ingredients-
1/2 cup Sugar
3 Green Cardamom pods
2 cups Water
3 teaspoons Milk Powder
1 teaspoon Maida (all-purpose flour)
1/5 teaspoon (a small pinch) Baking Powder
1 teaspoon Ghee/White Oil
2-3 teaspoons Milk
Oil or Ghee, for deep frying
Method-
Take 1/2 cup sugar, 3 green cardamom pods, 2 cups water in a deep pot or pan. Heat it over medium flame and cook until it reaches 1/2 string consistency or turns little sticky while stirring occasionally in between. It will take around 8-10 minutes over medium flame to reach the required consistency. When the sugar syrup is ready, turn off the flame. Take 3 teaspoons milk powder, 1 teaspoon maida and 1/5 teaspoon baking powder in a wide-mouthed bowl. Mix it well with a spoon and then add 1 teaspoon ghee/white oil.
Mix well. Use your hand to mix it so that ghee/oil mixes evenly with milk powder.
Sprinkle 2 teaspoons milk evenly over mixture and gently mix it. If required, add few more teaspoons of milk and mix lightly. The mixture should be soft. It may be sticky but do not worry about it. Do not over mix or knead the mixture, just lightly mix it. If you over-mix it, gluten forms and jamuns will turn dense and will not absorb sugar syrup properly. Rest it for 10 minutes covering the sticky dough with a small bowl/plate.
Grease your palms with oil and divide mixture into marble-sized small portions (around 7-8). Take each portion and make a round shaped crack free ball from it. If a crack appears, it means mixture is dry. Add a teaspoon of milk (or few drops of milk) to the mixture, mix well and make the ball. Do not make larger balls as its size will increase to almost double after deep frying and soaking in sugar syrup.
Heat the ghee or oil for deep frying in a deep kadai or a small pan over medium flame. When oil is medium hot, pinch a small portion of mixture and drop it into hot oil, if it comes upward immediately without changing its color the oil is medium hot and ready for deep frying. If it comes upward immediately and turns brown then oil is too hot and needs to be cooled a bit, if it doesn’t come upward then oil is not hot enough and needs to be heated little bit more. Slowly drop 3-4 balls (according to the size of a kadai) from sides of a kadai and reduce the flame to low.
Stir gently with a slotted spoon and deep fry over low flame.
Within 2-3 minutes their color will start to turn light golden.
Deep fry until they turn golden brown, it will take around 6-7 minutes.
Transfer them over to kitchen napkin to absorb excess oil using slotted spoon. Maintain the temperature of oil even by increasing or decreasing the flame to medium or low. Increase the flame to medium and deep fry remaining balls.
Add the deep fried jamuns in the syrup. Keep the jamuns in it for at least 2 hours before serving to allow it to absorb the syrup properly. You will notice their increase in size as syrup gets absorbed. Jamuns are ready for serving at this time.
Please do try this recipe at your home and let me know how it was in the comments section below. Also do share and follow me for more such easy,tasty and delightful recipes.
Thank you. Enjoy.
Comments
Post a Comment