Easy and quick Instant Gulab Jamun (Fried Dumplings in Sugar syrup) As Gudi Padwa is approaching wanted to try out my all time favorite dessert Gulab Jamun. I remember my mom making it on my every birthday. It’s just those childhood memories which come back after having it. I always made it getting the ready mix, never tried the khoya version though….maybe someday. Then I saw a very easy quick and delicious recipe shared by a dear friend Radha Natarajan. It is such a quick and easy recipe and requires very few ingredients and makes the awesome melt in the mouth Gulab Jamun’s in no time. I had saved it the day I saw it but didn’t try it out till now…Had guests for dinner and made them and wow they loved it so much. Thank you Radha for this wonderful share. Gulab Jamun lovers do try this awesome melt in the mouth, easy and quick Gulab jamun’s and you will never make them using ready to make packets. Enjoy…!!! The celebration of springtime and harvest- Gudi Padwa Gudi Padwa is the Hindu festival, marking the victory of good over evil. Gudi Padwa, the beginning of the New Year as per the Hindu calendar, with religious rituals and other cultural events . Gudi Padwa is celebrated during Chaitra Sukla Paksha Padyami or First day of the waxing phase of the moon in the month of Chaitra as per lunar calendar. Hindus believe that Lord Brahma created the universe on Gudi Padwa. According to the Brahma Purana, gudi symbolizes the Brahmadhvaj (Brahmas flag). It also signifies the triumphal return of Lord Ram to Ayodhya from exile after killing the demon Ravan. Gudi Padwa is also known as Sanvsar Padvo by the people of the Konkan region. The festival also has a social significance as it is held to mark the beginning of the spring season. The festival is normally held in the period between the end of March and the beginning of April. People consider it auspicious to start a new activity on this day. This festival marks the beginning of the spring season. People celebrate this festival with great spirit and joy. The day witnesses hoisting of gudi or victory flag on the houses, consisting of a bamboo staff over which is wound green or yellow coloured silk cloth, with an inverted goblet decorated with garland of bright flowers. About Gulab Jamun:- Gulab Jamun, a small waffle shaped balls deep fried and dipped in sugar syrup, popular in countries of the Indian subcontinent as India, Pakistan, Nepal and Bangladesh. The term Gulab jamun comes from Persian, Gulab means rosewater referring to the rosewater scented syrup and jamun from the hindi language, a South Asian fruit with similar size and shape. The history says that Gulab jamun originates from an Arabic dessert called Luqmat Al-Qadi and became popular during the Mughal era. The dish was prepared in Rosewater syrup however saffron syrup and honey are also often used. Gulab jamun, one of the most melt in the mouth, yummy Indian dessert is often prepared during festival seasons, major celebrations This Indian sweet is made of Khoya, dough often including double cream and a little flour in sugar syrup flavored with cardamom, rosewater or saffron. It is usually made with “essence of rose” and in the past, rose petals were used. Gulab jamun is a brownish red color because of the sugar content in the milk powder or khoya. In the other variety known as Kala jamun or Black jamun, sugar is added in the dough and after frying the sugar caramelization gives it its dark almost black color. The preparation of the dough is fast, usually made up with using only khoya; condensed milk thickened till it turns into moist dough. In some places, a little amount of flour is added to give consistency to the dough. If there is too much flour, the balls tend to break or crack while frying. The balls are then deep fried in oil or clarified butter until golden brown and soaked in sugar syrup, which is most commonly rose flavoured. Another variation is to use dilute maple syrup to soak the gulab jamun. An unbelievable combination is hot hot Gulab jamuns with cold Ice cream, just think about it. It’s really mouth watering! What do we need:- ½ cup Plain flour (maida) 1 cup Milk powder (you can use skimmed milk powder also) 1 tbsp Ghee, melted (clarified butter) A pinch of Baking Soda 2 cups Sugar 1½ cups water Cardamom powder (elaichi powder) or Rose essence How do we do it:- 1 In a mixing bowl take the maida, milk powder, baking soda, ghee and rub them well to get a fine crumb texture. 2 Make a soft dough by adding table spoons of water each time. 3 Cover and keep aside for 10 minutes. 4 Meanwhile in a vessel add the sugar and water and make the sugar syrup. 5 Keep boiling the syrup for 5-10 minutes till you get a light sticky syrup. 6 Once the syrup is done off the flame and keep aside. 7 Add the cardamom powder or water soaked saffron or rose essence….whichever flavor you want in the sugar syrup and mix well. Here I have added Rose essence. 8 Take the dough. If it has hardened a bit just add few drops of water or milk and knead softly till it becomes a smooth dough. 9 Grease your hands and make small balls of the dough. Do not roll them tight or firm. 10 Remember the Gulab Jaamun’s will double in size so make small balls. 11 Roll them and keep aside in a plate. 12 Keep oil for deep frying. Keep the oil on very low flame for frying. 13 Slide in the prepared jaamun’s carefully in the oil and fry them on a very low flame. Don’t keep the flame high as they will darken very soon. 14 Drain the fired Jaamun’s on an absorbent paper and drop them in the sugar syrup when they are hot itself. 15 Keep them for 10-15 minutes to absorb the syrup and they will double up in size. 16 Your instant silky smooth Gulab Jaamun’s are ready.
Posted on: Sat, 29 Mar 2014 02:58:39 +0000
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