So, am sort of dedicate thispost to Ganesh Chaturthi and for my friends. Back in those days,me n my friens Subhashini ,Shamnugha Priya(most of the times) we used to hang out in Bombay Sweets (new bus stand branch) to have thisgulabjamun nad Parotta ,nice n warm
For non-fastinggulabJamun, replace Arrowroot by Maida (all purpose flour). Oil for deep-frying. for the same ingredients I used near about half cup heavy cream and Gulabjamun turned out well using heavy cream
In this easy recipe, thegulabjamuns are prepared with readymade jamun mix or with paneer & khoya mixture and then deep fried again to dark brown color and coated with sugar syrup
Thismonth’s (November) challenge is postedby Pallavi of Cook-Eat-Burrrp. She has the recipe posted in her website and all we have to do is make what she made and post it
Makar sankranti is a harvest festival ,an auspicious festival which stands for a holy state of transition -the end of winter ,the beginning of Spring and summer -longer days,shorter darkness/night celebrated with fun,foods,family and prayers
Using a skimmer strainer, move around the dough balls to ensure even browning. So today’s post is about one of the popular sweet Gulabjamun, it is a dessert consisting of doughnuts, traditionally made of khoa/khoya (milk boiled down to a solid mass), mixed with flour and deep fried in ghee or oil to copper brown color and then soaked in thin sugar syrup, that is flavored with rose water or cardamom
Pour water in a saucepan, add sugar and bring to a boil over medium-high heat stirring until sugar dissolves add the cardamom and lemon juice and mix, don't forget thatthe longer you boil the syrup, thethicker it will be, so don't overcook it otherwisethegulabjamun would not soak the syrup
Gulabjamun, famous sweet in northIndia………there is no any occasion withoutthis sweet in their place……………I loveeeeee this …………when I made first time thething was it became brown out but it was not properly cooked inside then I understood where I went wrong and my next try was soooo nice……
I have made a delicious gulabjamunusingthekhoya. For this diwali i thought to make some sweets usingkhoya, so i decided to share the recipe for homemade khoyawith you all, so if you cannot find khoya in your place no worries you can make it yourself
I remember the day when I was asked to draw a little feet of goddess Lakshmi after pestering my mom and grandma to give me some ‘grown-up’ work as my little sister and cousins dashed off to the garden to pick flowers for the god and goddesses in the home shrine
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