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Tuesday, 5 July 2016

Mango Gulab Jamun

Mango Gulab Jamun




Ingredients

1 Cup Milk Powder
1/2 Cup Bread Crumbs
2 Tablespoon Maida
1/4Teaspoon Baking Soda
2 Tablespoon Ghee
2 Tablespoon milk (+ - to knead dough)
1/2 Cup  Mango puree OR 1 Medium size Mango
Ghee to deep  fry

For sugar yrup
1 1/2  Cup Sugar
 1 Cup Water


Method
To make sugar syrup bring to boil 1 cups of water with a 1 1/2 of sugar  ( Add half a tsp fine cardamom powder  optinal ) . Just as the syrup comes to a rolling boil, Boil covered for 12- 15 minutes on medium flame. 

Wash the mango and peel the skin & chop them now take blender jar add chopped mango blend to to smooth paste  . In a sauce pan  cook the mango puree for about 7-8 minutes to reduce the excess water of it , let it comes to room teamperature then mix mango pulp  milk powder, maida, bread crumbs baking soda and ghee .

Rub  & knead the mix with fingers and heels of the palm till the mix gives out some ghee/chiknaayee. It takes about 5 minutes to get dough (Add a milk if required to knead .). By now the dough is like a dough ball that comes together easily, neither too hard nor too soft.
Take pinches off the dough and make small balls . Remember, they are going to double up on frying so size them accordingly. Let this balls  rest for about 15 minutes 
heat a ghee in a kadhai Or pan Heat oil in a deep frying pan on low medium flame , place gulab jamun balls one by one to  fry 1 or two piece at one time, so that they fry evenly and shape stays. .Deep fry them till golden brown  until golden brown.( it take around 2_4 minutes to fry ). Once all the gulab jamuns are fried, gently and drop into the sugar syrup, keep the sugar syrup pan on a low flame for a few minutes,so that  the gulab jamuns become soft. (heating helps the jamuns to absorb the syrup and become soft ). Let the gulab  jamun set and absorb the syrup (it take around 3 -5  hours.) . serve chill or hot as your taste enjoy 
Kritika Deoras
















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