No work this evening💃🏻💃🏻… I meant to say no cooking😂. Gulabjamun’s dough was leftover in refrigerator. Thought to make some kaale jamun😋😋.
A week before was standing near a sweet shop, waiting for my husband as he was stucked in the Pune’s traffic. So that wait gave me an opportunity to explore something which I have not cooked yet☺️. Intezaar ka fal mitha hota hai and hua bi😄.
Halwaai was about to make gulab jamuns. As I am always in exploring recipes, my eyes were on his kadhai😂. His balls were ready to swim into the oil-pool but what he did… He just added 1 handful of granulated sugar into the oil. Of course it was huge halwaai wali kadhai. Abt 7-8 ltrs oil was in that. Then he fried gulab jamuns at minimum flame for 15 minutes. When they were floating on the surface. He raised the flame to high. Fried until blackened and immediately dipped all in sugar syrup.
Quick look into the recipe which yields 24 medium sized jamuns.
Mawa of 1 ltr full cream milk.. Mawa shoud not be very dry. Little bit of milk residues should be there.
1 gits packet of gulabjamun mix
2.5 tbsp APF or maida
1 pinch of sugar.
Oil or ghee for deep frying
600 gms sugar
1 glass water.. Water should be an inch high from the sugar level
1/2 tsp of green cardamom powder
First of all take sugar and water in a wide vessel. Place it on high flame. Let it boil. Add cardamom powder. Now thicken it only till it becomes sticky. No string required. Just take a drop and rub between your thumb and next finger. When it’s sticky, switch off the flame. It took me hardly around 7-8 minutes to prepare the chashni.
Now add maida in khoya and mix well.
Add gits and incorporate all well until you get evenly smooth balls. You can use milk to knead. But I didn’t use because my mawa was little bit loose. Make the roundels between your palms. Here you can make all in one shot and cover with wet muslin cloth so that they don’t get dry. What I did, is made 8 balls and fried them. While frying prepared the next batch of another 8 balls. Opt any as per your convenience.
Heat ghee in a heavy bottomed vessel. Add sugar and wait until melted. Add a grain of the dough. If it comes immediately at the level of oil, it means the oil is heated. But don’t overheat. It should be only heated.
Add 8 balls in one batch and swith the flame to lowest. I just placed one extra burner flame on the main frame so that the jamuns get cooked completely. Keep on stirring the balls and fry them evenly until pinkish brown. It takes around 10 minutes for them to be cooked completely. But of course size matters. If they are smaller, then the frying time may be lesser or if bigger sized then vice versa. When the balls start floating on the oil surface, it means they are cooked from inside too.
Now raise the flame to highest. Keep on stirring the balls until blackened.
Now take them out and soak them immediately in sugar syrup. Repeat the same with others.
Let all be soaked for 4-5 hours.
They will double in size.
Enjoy hot or cold😋😋