GULAB JAMUN SNC NO - 2

Hello dear friends, all of you aware of South Vs North Challenge(SNC) running at YOU TOO CAN COOK INDIAN FOOD RECIPES - Divya Pramil's (BB - Baby Boss) place...

Feels very quickly first challenge completed successfully and all you know that our round ups and winning team, if you didn't see that just click here...

You may know about the entire challenge if still not alert of this challenge, want to join this challenge, go through the main page of the challenge and I have given brief information about this challenge on my previous month challenge post of Bhel Puri Chaat here...

What friends, are you going to join with us???

Don't worry just mail to divya.pramil@gmail.com and have the challenge and learn many recipes from other side of your regional.

N friends, I wish to congratulate North Team for won the October Month Challenge...

CONGRATS NORTH TEAM 

N 

ALL WINNERS!!!

I got one award for well explained post on behalf of our South Team...

And Thanks Divy for your irresistible hard work for the challenge.

She has given wonderful participation certificate to all of us.

OK! fine 1st challenge was completed successfully then what next?

Yes!!! Our 2nd challenge is very sweet and yummilicious Gulab Jamun for this festive season...

LINKS SUMMARY

• SOUTH vs NORTH CHALLENGE MAIN PAGE
• CHALLENGE BY SOUTH TEAM – Yashodha from Yashodha's Kitchen - Adhirasam
• CHALLENGE BY NORTH TEAM – Pallavi from Cook-Eat-Burrp - Gulab Jamun

Am from South India (TN) I have to do Gulab Jamun that taught us by Pallavi in her space.

Who will say 'NO' to Jamun? Anyone Here?

Wow!! What a silence!!!

Yeah! Sure we all love this magic sweet isn't? Usually we prepare jamun using by ready mix available in the grocery stores. For this diwali I thought to make Jamun with detailed ingredients, What a Miracle?? I got my challenge the same... Am so happy for this challenge...

INTRODUCTION TO THE RECIPE

Gulab Jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. 

It is made of a dough consisting mainly of milk solids. Traditionally, khoya, an Indian milk product is rolled into a ball together with some flour and then deep fried, but at a low temperature of about 148 degree centigrade. It is then put into a sugar syrup flavored with cardamom seeds and rosewater or saffron. 

Availability	World Wide (ingredients)
Category	Desserts
Regional	Indian
Preparation Time	30 Minutes
Cooking Time	20  Minutes
Standing Time	30 Minutes
Servings	4

INGREDIENTS

Making Jamun Balls

Milk powder - 1 cup

Maida/All purpose flour - 2+1 Tbsp

Semolina/Rava - 1.5 Tbsp

Baking powder - A pinch

Ghee/Clarified Butter - 3+1 Tbsp

Cream (I used Milky Mist)- 3 Tbsp

Oil - To deep fry

Sugar Syrup

Sugar - 1 cup

Water - 1 cup

Milk - 1 Tsp (Optional)

Rose Water - 1 Tsp (Optional)

Garnish

Dried Coconut flakes - 1 Tbsp

Pistachio - 1 Tbsp chopped 

Cardamom Powder - Pinch

Almond - 1 Tbsp chopped (Optional)

METHOD

Dough Preparation

• Sift the milk powder, maida, semolina and baking powder.

• Add the ghee and cream mix it well if u feels the dough is still dry add another Tbsp of cream.

• Knead the dough well and greased with ghee and keep it aside for half an hour.

Sugar Syrup Preparation

• Take a wide bowl mix sugar and water and bring boil. 

• when its starts boil add 1 Tsp of milk to remove the impurities from the sugar syrup and cardamom pods and switch off the flame.

• Add 1 Tsp of rose water and keep it aside.

Jamun Preparation

• Make small balls out of the dough without any cracks.

• Heat oil in a pan for deep fry in full flame and and low the flame to High-Medium and check with small ball.

• If it rises immediately continue the frying if its become darker suddenly low the flame wait for some time and fry till goldern brown balls and keep it in tissue paper.

Meeting of Jamun and Sugar

• Add the jamun into the hot sugar syrup and soak it for minimum one hour.

Serving of Gulab Jamun

• Add dried coconut flakes, pistachio, cardamom powder and almonds.

• Take a serving bowl add the jamuns and syrup and add the garnishing to it.

YUMMY JAMUN IS READY!!!

NOTE

• Don't add too much baking powder it leads to crumble and tear the dough while deep frying.
• Make sure that sugar syrup is in thin consistency otherwise jamun doesn't absorb syrup.
• If it thicken add little water to it and heat for 1 minute to loosen the syrup.

QUICK RECIPE CARD

YOU CAN SAVE THIS FOR QUICK VIEW!!!

LINK TO SNC AND PALLAVI'S SPACE!!!

THANK U SO MUCH PALLAVI FOR TAUGHT THIS YUMMIEST JAMUN RECIPE - ITS GREAT SWEET!!!

THANK U SO MUCH DIVY FOR THIS WONDERFUL OPPORTUNITY FOR US!!!

WOW!!! Completed my 2nd challenge too...
North Team WHATS UP NEXT?