Friday, August 21, 2015

Gulab Jamun Recipe



The gulab jamun is a typical dessert of Indian cuisine prepared with a dough, in which its main ingredients are milk powder and flour, which is then fried in oil. The dough is sweetened with sugar, rosewater, cardamom and colored with a few strands of saffron that provide the characteristic red color. It is formed into small balls to fry for a few minutes. Once ready they are not filled but passed through syrup and can be served accompanied by ice cream and chopped nuts.



Gulab Jamun may have originated in eastern India in Bengal and is equally popular in Pakistan and Bangladesh. A similar dish exists in the Arab cuisine, which is also served as dessert and is called the lu'mat al-adi. As in the Indian version, rosewater or even honey is used as a sweetener.



If we do it the traditional way, we need khoya, which is basically the solid residue of milk left after reducing it to simmer for several hours. It is the base of many Indian and Pakistani desserts, and gives a special touch. There it is easy to buy it, but in places where it is difficult to find, it has to be done in the traditional way by boiling milk. This process can take more than an hour easily, maybe a little less with the fire a little higher.



Either alone or accompanied by some chopped pistachios, vanilla ice cream or cream, gulab jamuns are irresistible nibbles to start eating and is difficult to stop. They can be stored in the refrigerator if there is any, inside their spiced syrup.


Preparation Time: 10 mins
Cooking time: 60 mins
Servings: 4 servings
Calories per serving: 225 calories per 100 gms


Ingredients:

3 cups condensed milk
3 cups heavy cream
1 cup chocolate
10 pieces chocolate chips
4 scoops vanilla ice cream
2 cups ricotta cheese
2 tsp chocolate powder
1 cup plain flour
3 cups milk
3 tbsp butter
2 tbsp cashew, almonds, pistachio
2 tbsp sugar
3 cups water
5 cardamoms
5 tbsp clarified butter
1 tsp almond flakes
1 tsp dry coconut powder
1 tsp baking soda
Few saffron strands

Recipe Method:

Boil the milk in a bowl till it reduces to half cup. Cool and mix milk powder, flour, chocolate powder, cheese, sugar, butter, and baking soda. Mix properly and make it smooth. Leave it for an hour.

Knead the dough firmly and divide it in equal portions. Now, press the dough ball with your thumb and fill tiny chocolate chip and little bit of nuts mixture and roll them into round balls, covering the chip completely. Refrigerate for 15 minutes.

Heat the butter in a large frying pan on medium heat. Deep fry the balls in ghee over a slow flame until golden brown in colour. Let the fried balls cool and keep aside.

In a large pan, add water, sugar, cardamoms and saffron and simmer over a slow flame. Keep stirring the syrup until the sugar is dissolved. Filter and add rose essence to it. Put the fried balls in this solution and soak for 30 minutes.

Keep the ice-cream at room temperature till it begins to defreeze. Roll balls of ice-cream in flour and keep it back into the freezer for 2 hours. Heat oil in a deep bottomed pan and deep fry the ice-cream balls for a few minutes and take out before they start to melt.

Melt chocolate and cream together. Strain Gulab Jamuns from sugar syrup and put into chocolate, cream sauce and fried ice-cream. Before serving just sprinkle the almond flakes and dry coconut powder.

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9 comments:

kalaiselvisblog said...

wow...looks yummy... delicious recipe buddy...

faseela said...

luks delicious.......

Kala said...

I have never heard of these before. They look and sound delicious.

Kungsfiskaren said...

Hi!
Lovely in many ways, great picture.
Greetings from Sweden
/Ingemar

Ash said...

I'm on a diet and these gorgeous Gulab jamuns make me miserable :-)

....Petty Witter said...

Bought from our local Indian takeaway, I love Gulab jamuns which they serve with syrup and some kind of condensed milk.

La Principessa Errante said...

They look so delicious

Vani said...

Nice recipe and lovely blog!! happy to follow u :)

shwetha said...

very good post with beautiful presentation.
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