Gulab Jamuns-ICC

This is the first time I’ve taken part in the “Indian Cooking Challenge” (ICC). I used 2 liters of full cream milk. I got 1 ¼ cup of khoya in 3 ½ hrs. For sugar, I used 3 cups and water 3 cups. And guess what, I made this on Aishwarya Rai Bachan’s birthday.

Ingredients:
Jamun:
Khoya/khova/mawa - 1 ¼ cup
Maida - ¾ cup
Cooking soda - 1 pinch
Ghee (for deep frying)

Sugar syrup:
Sugar - 3 cups
Water - 3 cups
Rose essence - few drops
Saffron strands - 1 pinch (didn't add)
Cardamom powder - 2 pinches

Sugar syrup method:
Melt the sugar in water and let it boil till the syrup is sticky.
Remove from heat.
Add the cardamom powder and saffron strands.
When the sugar syrup is warm, add the rose essence.

Jamun method:
Sift maida with cooking soda for 2 times.
Mix this with khova and knead it into a dough.
Divide them into small balls without any cracks.
Cover the balls with moist cloth without touching the balls.
To avoid the cracks, wet your hands with ghee and roll the ball with the hands.
Heat the ghee in a wide sauce pan (or oil).
Now add the balls and fry them in the low-flame level (5 balls in each batch).
Stir the ghee or oil with a slotted spoon without touching the jamuns which means swirling the ghee or oil without tossing or turning the jamuns.
Fry till it turns light brown color and keep it on a kitchen towel paper.
Continue the same with other balls.
Now add these jamuns in the syrup and let them soak for a few hours.
Enjoy.


The Khova:

I stopped at this stage (khova/khoya). My shoulders were paining and my poor @$$ got numb sitting on the kitchen-counter top while stirring this from 8:45 am to 12:15 pm! AAH! I didn't move out of the place even a millimeter to avoid the milk burning! But it was worth it as the jamuns got over in 2 days. They melted in our mouths when popped in...

Posted in: Sweet