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Main Ingredients | Hariyali khoya/mawa, Paneer (cottage cheese) |
Cuisine | Indian |
Course | Mithais |
Prep Time | 26-30 minutes |
Cook time | 31-40 minutes |
Serve | |
Taste | Sweet |
Level of Cooking | Difficult |
Others | Veg |
Ingredients list for Gulab Jamun
- 3/4 cup Hariyali khoya/mawa
- 1/2 cup Paneer (cottage cheese)
- 3 1/2 tablespoons Refined flour (maida)
- 3 1/2 tablespoons Cornflour/ corn starch
- 1 1/2 cups Sugar
- 1 teaspoon Milk
- 1/4 teaspoon Green cardamom powder
- to deep fry Ghee
Method
- Grate the khoya and cottage cheese separately and mix together in a bowl.
- Add the refined flour and cornflour, and knead well till smooth. Divide into twenty-five equal portions.
- Place each portion of the khoya-cottage cheese mixture in your palm, press and roll into a smooth ball. Ensure there are no cracks on the surface.
- Cook the sugar with one and one-fourth cups of water, stirring till the sugar dissolves. Add the milk and collect the scum which rises to the surface with a ladle, and discard. Add the cardamom powder and simmer till the syrup turns a light golden. Keep the syrup warm.
- Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in half the khoya balls. Lift the kadai off the heat and place on a heatproof board on the worktop; rotate the kadai gently till the balls float to the top.
- Place the kadai back on the heat and continue to fry on medium heat, stirring gently, till the balls turn golden brown.
- Remove the jamun with a slotted spoon and soak in the syrup for at least fifteen minutes before serving. Serve warm or cold.
Serve warm or cold.
Nutrition Info
Calories | 3599 |
Carbohydrates | 259.8 |
Protein | 90.7 |
Fat | 243.9 |
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