Sanoli's Kitchen

Thursday, October 31, 2013

GULAB JAMUN - SN CHALLENGE

Today I am going to post this challenged recipe as I am the part of famous SNC team. South vs North Challenge doesn't require any introduction, which is created and owned by our sweet friend Divya Pramil. I am a part of Northern Team, triedout the recipes challenged by Southern Team arround the year.

This month SNC completed 1 year, so this is the 'month of celebration' where Divya suggested to cook any of the 24 challenged recipes. All over India, people are in festive mood, our main festival 'Diwali' is knocking the door. This is the special time for all Indians for some special treats. Thus, I choosen the recipe "GULAB JAMUN", challenged by Pallavi Purani. This is a very famous traditional Indian sweet and really a very toothsome dessert as we all love it..."Yeh dil mange more....", thanks Pallavi for this awesome dish.

INGREDIENTS:

1 Cup Powdered Milk
1&1/2 tbsp Semolina (sooji/rava)
3 tbsp Wheat Flour / All Purpose Flour (maida)
1/3 tsp Baking Powder
4 tbsp Clarified Butter (ghee)
1/2 Cup Cream
Oil / Clarified Butter To Fry

FOR SYRUP:

1 Cup Sugar
1 Cup Water
1/4 tsp Saffron (kesar/zaffran)
5-6 Cardamom Pods (lightly crushed)

METHOD:

Sift milk powder, wheat flour, semolina and baking powder in a bowl. Add clarified butter in it and mix thoroughly. Knead it nicely by adding cream to make a soft smooth dough.

Bring the dough together and with a palm greased with ghee make a ball and place in a bowl. Cover with a kitchen towel and let it sit for 30 minutes.

On the other side, to make sugar syrup, bring the sugar and water to boil. Add saffron and cardamoms in it. Let sugar dissolves completely and boil it for 8-10 minutes on medium flame.

Make small balls out of the dough. Mean while you can fry the rolled jamuns. Heat sufficient oil on full flame in a pan . Once it smokes, reduce the flame to medium. After the smoke disappears, add one dough ball first. If it turns black instantly, you must reduce the flame to low-medium. We are looking for an inviting brown color on the dough balls. Be sure to constantly rolling the balls in the oil so that they get an even color, don't dump the jamuns so many in oil.

Remove jamuns from oil by using a slotted spoon when gulab jamuns are evenly golden and browned and add them directly into the sugar syrup. Keep the jamuns in the sugar syrup for atleast 3-4 hours before serving, which will make the jamuns soft and sweet from inside.

Warm in the microoven, serve gulab jamun hot with topped with little cream or pistachios. But I personally love to have warm gulab jamun topped with a scoop of vanilla ice-cream.