- Preeti Shridhar
There are certain dishes that I am really weary of making. One is jalebi and next is Gulab Jamun.
I made jalebis successfully sometime back and yesterday I made Gulab Jamuns for my mom's birthday. I must confess I was really nervous as it's difficult to please my mom. But she just loved them.
Please use desi ghee only to fry the Gulab Jamuns. You don't need too much ghee. Take a small karahi , add little ghe and fry 3-4 at a time.
The left over ghee has no residual smell. Can be used for tadka in dals.
Few pointers to keep in mind :
. Make sure the mawa that you make is soft.
. Knead the mawa really well before you add maida.
. Knead again after adding maida
. The mixture should be smooth.
. Always fry one ball first to check, it should retain its shape. If it breaks then add a tbsp of more maida and knead well.
Whole Milk 1 litre
Milk powder 1/3 cup
Maida 50 gms(1/3 cup+ 2 tbsp)
Raisins a few cut into 2
Desi Ghee for frying.
Sugar 2 cup
Water 1 1/2 cup
Cardamom Powder 1 tsp
Boil milk in a heavy bottom wide mouth vessel.
Let it simmer on slow heat .
Don't forget to stir from time to time.
Dissolve milk powder in water, add it to simmering milk.
Stir to mix well, so taht no lumps form.
Reduce till you get soft consistency mawa.
Once it cools down completely knead it with the heal of your palm to get smooth texture.
Now add maida.
Pinch small portions, I got 16 pieces.
Flatten the portion on your palm.
Keep a couple of raisin pieces.
Roll between your palms to get a smooth ball.
Make sure there are no cracks.
Prepare rest of the gulab Jamuns similarly.
Make sugar syrup in a large pan. It should be a little less than one string consistency.
Keep it warm.
Now heat ghee in a small kadhai, once it's medium hot add one ball at a time. Turn it carefully .
Add another. Fry on low to medium heat till the balls turn golden on all sides.
Remove and add them to the sugar syrup.
Fry just 3-4 at a time.
Let them soak in the sugar syrup for 6 hours for the gulab Jamuns to become really juicy.
Serve these warm.