GULAB JAMOON FOR ICC

Hi Friends, I am back with a sweet recipe. in Chennai it is raining heavily. Last week my kids and my hubby got cold , cough etc and some days my Internet was not working i could not post anything or visit all your blogs. Sorry and i will visit your blogs soon.

Gulab jamoon from the scratch is new to me , i tried according to the recipe given by the yum blog in the ICC. It came out well.





Ingredients

Khova – 11/2 cups/ 1 recipe

Maida – 1 cup

Sugar – 3 cups (if you want excess syrup i.e floating jamuns increase by a cup)

Water – 1 cup (increase if you’re increasing sugar)

Cooking Soda – 3 pinches

Cardamom – 4 pods

saffron leaves – a few

Oil – 1 cup (for deep frying


Method

1. Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves. Add cardamom powder and saffron leaves and remove from fire.

2. Knead khova, maida and soda and quickly shape into balls.

3. Heat oil on a medium flame. Fry the jamuns till golden brown over a low to medium flame, keeping oil temperature uniform. Oil should not smoke.

4. Drain the jamuns and soak in the warm sugar syrup.

Making of Khova.

Lataji has given awesome steps to follow and i did that.


8 cups of milk will condense to 1&1/2 cup khova
1 cup maida
3 cups sugar
1 cup water
1 cup ghee for frying
All of the above should be measured in the same cup.


1. Heat the milk in a heavy bottomed kadai.Put some spoons to avoid burning.

2. After 2 to 3 hours your milk will turn like this khova.