Recipe Description
Gulab jamun is tasty, soft and fluffy fried aromatic Indian dessert. Gulab jamun is khoya based popular Indian sweets, which is widely use in all occasions…
Ingredients:-
- Mawa / khoya – 1 1/2 cups+ 3 tablespoons
- Chenna – ¼ cup
- Oranges, sliced – 2
- Orange marmalade – 1 tablespoon
- Sugar – 1 cup
- Cloves – 2 -3
- Cinnamon – 1 inch stick
- Saffron a pinch
- Soda bicarbonate – ¼ teaspoon
- Refined flour – 2 tablespoons
- Green cardamom powder – ¼ teaspoon
- Rice bran oil – to deep fry
Method:-
- To make sugar syrup cook together one cup sugar with one and a half cups water, orange slices, cloves and cinnamon in a deep pan till it reaches one string consistency. Add pinch of saffron and mix and keep it warm.
- Grate one and a half cups of khoya and chenna into a deep mixing bowl and mix well. Add soda bicarbonate, refined flour, green cardamom powder and little water to make soft dough. Cover and rest.
- To make the stuffing, grate remaining khoya into another bowl, add orange marmalade and mix well. Divide this mixture into sixteen equal portions.
- Divide the dough into sixteen equal portions and shape them into balls. Flatten each ball on your palm, place one portion of khoya-orange marmalade mixture in the center, bring in the edges together and press lightly to seal. Shape them into smooth balls.
- Heat rice bran oil in a kadai. Add the balls, a few at a time, and deep fry on low flame till golden. Drain and soak in the orange sugar syrup for at least fifteen to twenty minutes before serving.
- Place the narangi gulab jamuns in separate serving bowls. Pour the syrup and stewed oranges over them and serve hot.
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