Monday, November 12, 2012

Dry fruit stuffed Gulab Jamun


We Indians are fond of sweets. Many varieties of sweets are prepared, served and tasted all over India. Indian Festivals and marriage parties cannot be completed without sweet dishes. People in India serve and offer sweets as part and parcel of every celebration, Indian delicious sweets are famous all over the world for their variety. 
             India is a country of sweets, and Indians, if they can afford, would like to have sweets with almost every meal. Each region has its own specialties; even each Indian festival has its own traditional sweets. The Indian festival sweets have a charm of their own. Basically, various regional recipes are only different forms of rice puddings, milk puddings, vegetables & fruits dipped in sweet syrup. Besides, there are a variety of milk-based Barfis and pastries. These are decorated with raisins, almonds, pistachio and like,various combinations of all the above delicacies offer hundreds of varieties of our Indian sweets. 
                       i am here with one of the famous sweet of India specially prepared on the eve of  Diwali, "Gulab Jamun" rich ghee fried khoya balls stuffed with nuts and soaked in Sugar syrup.
Prep time: 40mins
Cook time: 20 mins
Total time: 60 mins
Yield: 12-15
  • 250 gms Khoya/mava
  • 3 tbsp Maida/All purpose flour
  • 200 gms Sugar
  • 1/2 litre Water
  • 1/4tsp Cardamom powder
  • 1 pinch Soda(Optional )
  • For stuffing : Cashew nut,raisins and almonds( 2tbsp ,Crushed )
Cooking Directions
  1. In a bowl add khoya and maida,mix both together to form a soft dough ,you can use your food processor for better result and keep a side.
  2. Meanwhile Prepare sugar syrup with sugar and 1/2 litre water. Add little saffron to it.
  3. Now start making jamuns. Knead the dough again and make about 12-15 medium sized balls from this mixture small marble sized balls and stuff each balls with dry fruits and nuts mixture .For making balls take sufficient dough and press between palms. Then rub the pressed dough in circular motion to get a smooth round shaped ball then start stuffing the jamuns.
  4. Heat a pan and add oil to it. To test the right hotness of oil take a small piece of dough and put it into the oil. The dough first sits at the bottom of the pan and then slowly rises to the top�that is the right temperature at which we have to fry the Jamuns. If the dough rises fast from the bottom of the pan, it indicates the oil is overheated. You need to switch off the stove and wait for a while.
  5. Take a slotted spoon and turn the oil to make whirls.
  6. When they are dark golden brown in color remove from oil. Keep the Jamuns aside for 3 to 5 minutes before adding them to the warm syrup. Switch off the stove as the temperature of the oil will be more to fry the next round of Jamuns. After 5 minutes add the fried Jamuns to the warm syrup. Stir the cooked Jamuns in intervals.
  7. Now again switch on the stove and make seven more balls. Test the heat of the oil before adding the powdered sugar coated Jamuns. Fry them as mentioned earlier.In this way you can fry 4-5 jamuns in each batch
  8. Do not crowd the oil pan by adding more balls to the oil while frying. As the balls become double in size ensure free space for the balls to move around. Even if you are left with little dough for the last batch, do not add more balls to the oil. Fry the Jamuns and soak them in warm syrup for at least 1 hour before serving .


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