Wednesday, October 14, 2009
Gulab Jamuns & Awards
This is one of my favourite desserts. Once I tried making the jamun's from scratch. Actually it was a recipe which had sweet potato filling and all,it looked super delicious .So I thought I will try it. Well it took me a long time to make and the end result was not that good.[let's say disaster hehe...] So I gave up making jamun's from scratch and stick with the ready made mixes. Once I saw a from scratch recipe at Deepa's blog which recipe seemed so simple and easy to follow. So I though will give it a second chance. The jamun's came out delicious and was way better than the mix one's. Try it and see it for yourself.
Also I am so honored to get these lovely awards from our blogger friend Raje. Thank you so much for passing me this awards dear:).Shanti has also passed me this sScrumptious Blog award. Thank you so much dear.
1 cup milk powder
2 Tbs all purpose flour (maida)
1 Tbs semolina (rava, sooji)
1/4 tsp baking soda
2 Tbs ghee or unsalted butter (at room temp.)
Milk (to knead the dough)
Oil for deep frying
For the Syrup:
2 cups sugar
2 cups water
1/8 tsp cardamom powder
1/8 tsp rose water or rose essence
Saffron (few strands) optional
Combine the sugar, water, cardamom powder, rose water and saffron in a large pan. Stir it until the sugar dissolves and set it aside.
Soak the semolina in warm water for 10 minutes and drain the water.
In a bowl combine milk powder, flour, butter, semolina and baking soda. Mix well. Add milk little by little and knead to form a soft dough. Cover it with a damp cloth and let it sit for 10 minutes.
Knead the dough and divide it into 25-30 equal portions and roll them gently between your palms to make a smooth ball. Apply ghee or butter in your palms before rolling the dough. Cover it with a damp cloth.
Heat oil and fry the balls in small batches until it is dark brown[4-5 each]. It takes about 8-10 mins. Roll them around to fry them evenly.
Drain the excess oil. Transfer it to the warm sugar syrup and soak for about 30-45 minutes until they are almost double in size, soft and spongy. It can be served hot or cold.
I would luv to pass these awards to Karen,Vrinda,Babli,Home cooked,Homecooked Oriya food,Parita and Shanthi.