with Gulab jamuns
We wishes everyone who stops by a very “Joyous and Sparkling Diwali”. Have lots of fun, sweets and be watchful with crackers.
We also hope that you have liked the Diwali special recipes and other related sweet stories on Diwali and please be careful about the spurious mawa stuff. On festive season we un intelligently binge on everything that looks edible, so please take special care about it and here are some mithai red list which Varsha has shared on her blog: wholesomeoptions .
Enjoy the Diwali with lots of sweets and off course gulab jamuns.
So here goes the recipe for khoya gulab jamuns.
khoya gulab jamuns or sweet syrupy sugar bombs !
Un sweetened Khoya or mawa (milk solids): 250 gm
Refined or all-purpose flour : 3/4 cup
Milk for kneading the dough
Oil for deep-frying
Cooking soda : 1/4 tsp
Sugar : 1 cup
Water : 1 cup
Cardamom powder: a pinch
Rose water : 2-3 drops
Method to prepare:
Unsweetened khoya is commercially known as haryali mawa. Mix khova (mawa) , flour and cooking soda together in a mixing bowl and knead it with warm milk. It can also be kneaded with water but addition of milk make it soft and smooth. Knead for 10-15 minutes till it become smooth and leave for half an hour.
Meanwhile prepare the syrup by combining sugar and water in a saucepan and bring it to boil. Add a pinch of cardamom powder while making the syrup. Make a syrup with one string consistency and let it cool. Add few drops of rose-water in the warm syrup.
Now knead the dough again and make small balls from the dough. Ensure the balls do not have any cracks in them. Make almost 15-20 such balls and leave aside.
Heat the oil in the pan and fry the gulab jamuns in the batches.
While frying the gulab jamuns make sure that the heat is low, otherwise it will burnt from outside and core will be left un cooked. Also do not stir too much, gulab jamuns can break. Stir occasionally to see only if the gulab jamuns are evenly browned from all the sides.
Remove them on tissue paper to absorb the excess oil and drop them immediately in the warm syrup. Cover the lid and wait for sometime till the gulab jamuns get soaked in the syrup.
Serve the gulab jamuns hot with a scoop of vanilla ice cream or cold with fruit salads or simply gulped them down ! They are too sweet to resist !
Sharing this wonderful bowl of yummy and delicious gulab jamuns with the event: MMk Indian mithai mela by kalyani. and
Radhika’s Diwali special sweets and savories
If you like this recipe then please consider sharing it and do not forget to send me your feedbacks.