Skip to main content

GULAB JAMUN

Gulab Jamun is a sweet, tasty and very famous Indian dessert. You can make it by using milk powder or bread powder. Here I used milk and milk powder as the main ingredients so that its main flavour will be milk flavour. North Indians are mainly using gulab jamun as a special dessert for celebrations and festivals such as Holi, Diwali and Eid. Gulab jamun is available in almost all bakeries. Now a day it is serving as the dessert after lunch and dinner in business functions.  If we add lime juice when we make sugar syrup it will not become thick or solid form, so that we will get proper liquid sugar syrup. To get soft balls we have to soak in sugar syrup for at least 3 or 4 hours. Getting proper taste and softness is important thing is making gulab jamun. As per our choice we can add kiss miss and nuts inside the balls. We need to fry these balls under medium flame otherwise it will become brown immediately and won't cook balls properly. We will get properly cooked balls if we use medium flame. We have to take extra care while frying balls. Now a day Keralites are also using this as a wedding special dessert. If we need any other flavour or taste we can add paneer also. It is looking very attractive and tasty dessert. We will get it from shops also but we can prepare very easily at home and serve it after lunch and dinner.

Preparation Time - 10 minutes
Cooking Time - 20 Minutes
Ready In - 4 hour

Ingredients

Milk Powder - 1 cup
Plain flour or maida - 4 tab spoon
Baking Powder - 1/4 teaspoon
Warm Milk - 1/2 cup
Sugar - 2 cups
Water - 2 1/2 cups
Butter - 2 tab spoon
Lime juice - 1 teaspoon
Cardamom Powder - 2 teaspoon
Oil - For frying

Method
  • In a pan, pour water and add sugar and stir well until dissolve it completely and make sugar syrup.
  • To this add lime juice and cardamom powder and mix well and boil for 5 minutes under low flame and turn off the fire and keep it aside.
  • In a bowl, add milk powder, plain flour or maida, baking powder and butter and mix very well.
  • Then add warm milk and make it soft dough and leave it for 10 minutes to become smooth.
  • Make medium sized balls from dough by hands
  • In a frying pan  heat oil and add balls and fry until brown colour under medium flame.
  • Add these balls into sugar syrup and soak it for 4 hours and serve it.
Tips
  • Turn off the fire after add lime juice when make sugar syrup so it will become loose.
  • To cook at inside of the balls fry it under medium flame.
  • To get more taste add 2 drops of rose water in sugar syrup.
  • To store it for long term keep it in a clean and dry container or bottles.
             
Gulab Jamun
         



Comments

Popular posts from this blog

KERALA FISH MOLLY

Fish molly is also known as fish stew. It has different name in different places. We can write it as fish molee. It is completely a traditional tasty curry. I can say that it is entirely different from other fish curries because its colour and method of preparation is completely different from others. It can make it by using any type of fishes. Better to make it with king fish but here I have used Mackerel fish because I couldn't get king fish. Usually we are making spicy red colour fish curry in houses and hotels. Keralites can't eat rice without fish curries or dishes because fishes are the main side dish of their daily day life. It will be available in some standard hotels and it has a royal effect. It will be a special and variety item to everyone. Its tasty is very nice and different from other fish curries. We need not to add chilli powder to make this and also we need to fry the fish before making this curry. Mainly it is preparing by Christians or in Christian houses.…

RED COWPEAS COCONUT MILK STIR FRY

Preparation Time - 10 Minutes
Cooking Time - 25 Minutes

Ingredients

Red Cowpeas - 1 Cup
Onion - 1
Green Chilli - 1
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Coconut Milk - 1/2 Cup
Coconut Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Chopped Shallots - 1 teaspoon
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - As required for cooking

Method

Sock Red Cowpeas in Water overnight and wash it well next day.Peel the skin of Onion and wash well and chop it.Wash Green Chilli and slice it thin and lengthy.Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well.Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it.Then add chopped Shallots and Curry Leaves and fry well.Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell.Add cooked Red Cowpeas into this and mix well.…

KERALA STYLE PINK PERCH (KILIMEEN) FISH FRY

Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children.
Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish wi…