October 31, 2009
Come Deepavali we see different brands of Gulab Jamun mixes with lot of offers to woo the customers.You would all agree to me that many of us like this wonderful sweet which has become easy to prepare with all the ready mixes.
With hectic activities this month I would have prepared using khova,but luckily we don't get it here.So I decided to make the jamuns from the scratch and definitely no regrets.As I've already mentioned in many of my posts somehow I never try out traditional recipes,but slowly I've started and sure will be an expert too ha..ha..
I followed Indo's recipe and used cooking oil instead of ghee and here is her version and happy to be a part of the INDIAN COOKING CHALLENGE and waiting for the next challenge.
Whole milk - 4 litres
Maida (all purpose flour) - 1/2 kg
Curd (yogurt) - 1 tbsp
Baking soda - 1 tsp
Sugar - 2 litres
Lemon - 1/2
Ghee - 2 cups for deep frying.
To Make Khova
In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame (add a couple of stainless steel spoons into the milk to avoid burning)
Reduce the milk for 3-4 hours till the milk solidifies and becomes thick.
Whip together yogurt and baking soda
To the khova add the flour and yogurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant)
Make 3/4 inch diameter balls and set aside
Prepare sugar syrup
In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil.
Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.
Deep frying the Jamuns
Heat the ghee and deep fry the balls, adding a few at a time till golden brown.
Cool the balls and soak them in the sugar syrup.
Let sit for a few hours.
Normally ghee is recommended for frying the jamuns, but regular cooking oil can also be used.