Tuesday, December 11, 2007

MAIDA GULAB JAMUN









MAIDA GULAB JAMUN.

Ingredients.

100 g maida
400 g khoya
a pinch soda -bi- carb
3-4 t water
oil or fat for deep frying
FOR SYRUP
700 - 800 g sugar
500 ml water
1 t milk for cleaning

METHOD

  1. MASH OR GRATE KHOYA
  2. MIX SODA WITH 1 T WATER AND ADD MAIDA,SODA AND WATER MIXTURE TO KHOYA .MIX WELL
  3. DO NOT PRESS HARDLY SLIGHTLY MIX WELL
  4. SHAPE THE KHOYA MIXTURE IN TO VERY SMOOTH BALLS AND ROLL EVENLY.
  5. HEAT FAT IN A KARAHI .REMOVE KARAHI FROM HEAT .ADD THE KHOYA BALLS WHEN THE BUBBLING STOPS,PUT THE KARAHI BACK ON SLOW FIRE AND FRY THE GULAB JAMUNS TO GOLDEN BROWN COLOUR. DONOT FRY THE GULAB JAMUNS IN HIGH FIRE BECAUSE THE THE KHOYA QUICKLY FRIED IN OUT SIDE NOT IN THE INNER, SO ALWAYS FRY IN THE SLOW FIRE.. IT FULLY FRIED IT COMES UP IN THE KARAHI.

MAKE A SUGAR SYRUP



  • ADD SUGAR TO WATER . BRING TO BOIL.CLEAN THE SYRUP WITH MILK..COOK THE SYRUP FOR A FEW MINUTES AND LET IT COOL.IF YOU WANT ESSENCE ADD KEWRA ESSENCE OR ROSE ESSENC.

  • SOAK THE GULAB JAMUNS IN SYRUP .ALLOW TO SOAK FOR HALF AN HOUR . HEAT ON SLOW FIRE FOR A FEW MINUTES AND SERVE HOT.

QUICK GULAB JAMON

200 g milk powder,2 bread slices ,maida 50g mix with milk or water make a stiff dough.make balls and fry for gulab jamuns and put it in the sugar syrup.



http://en.wikipedia.org/wiki/Gulab_jamun

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