Gulab Jaman a dessert nobody can ignore, one of the most tastiest and loved desserts in Indo-Pak. By bhabkitchen touch and methods the recipe is elevated to the top of taste and fragrance. Give your loved ones a homemade hygienic treat of gulab jaman!
|1||Dried Evaporated Milk (khoya)||250 grams (1 pao)|
|2||Cottage Cheese (paneer)||125 grams (1/2 pao), grated|
|3||Eating Soda/baking Powder||½ teaspoon|
|4||All purpose flour (maida)||2 tablespoons, heaped|
|5||Green Cardamom (sabz ilaichi)||8-10, powdered|
|7||Oil||For deep frying|
Procedure for preparing Gulab Jamans:
- Take khoya in a bowl and mash it very well so that no lumps remain.
- Grate paneer/cheese (kadukash kerlein) then add it to mashed khoya.
- Mash khoya and paneer together so that they become single mixture.
- Add cardamom powder, maida, eating soda/baking powder and mash all ingredients well.
- Using small amount of milk (1-2 tbsp) and mix together the mixture to form a soft dough. Keep it aside for half an hour, covered.
- Make small round balls (choti goliyan) then put them aside, covered.
- To prepare sugar syrup (chashni), dissolve sugar in water and heat it in a pan.
- Once it becomes a thread consistency (aik taar chashni) then turn off the flame and keep it aside.
- Heat oil (or ghee) in a wok or frying pan then fry gulab jaman balls till they turn reddish brown. Take them out on kitchen towel to drain excess oil.
- Put all fried gulab jamans in sugar syrup pan and heat it on a low flame for 3-5 minutes.
- This will ensure that gulab jamans absorb sugar syrup. Do not over heat or gulab jamans would break apart. Serve warm.
- If you are unable to form balls, then add more maida.
- Add few teaspoons of milk if mixture seems dry.
- Always fry one gulab jaman and check if it is not breaking while frying. If breaks, then add more maida and mix the mixture well to form balls again.
- If sugar syrup becomes hard, then add 2-3 tablespoon of water and heat it to bring it back on liquid state.