How to make Gulab Jamun Malpua - SK Khazana -
Crushed gulab jamuns added to the batter and made into malpuas
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gulab jamuns (गुलाब जामुन), Refined flour (maida) (मैदा)
Cuisine : Indian
Course : Desserts
For more recipes related to Gulab Jamun Malpua - SK Khazana checkout Gulab Jamun Mousse, Gulabjamun Cheesecake, Baked Gulab Jamuns, Deluxe Tawa Mithai Chaat . You can also find more Desserts recipes like Nutty Dark Chocolate Sahlab Nut Chikki Munchies Blue Velvet Cake
Gulab Jamun Malpua - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Gulab Jamun Malpua - SK Khazana Recipe
Gulab jamuns
Refined flour (maida) 1 1/2 cups
Castor sugar (caster sugar) 4 tablespoons
Green cardamom powder 1/2 teaspoon
saffron strands soaked in water 8-10
Salt a pinch
Milk 1 1/2 cups
Baking powder a pinch
Oil to deep fry
Gulab jamun syrp for drizzling
Pistachios blanched and slivered 8-10
Method
Step 1
Take the gulab jamuns in a large bowl and crush them with a fork. Add refined flour, sugar, green cardamom powder, saffron water, salt and milk and whisk well. Add a pinch of baking powder and mix well.
Step 2
Heat sufficient oil in a kadai, drop ladle full of batter to form a disc. Deep-fry on medium heat till golden brown and crisp. Drain on a plate.
Step 3
Place a few malpuas on a serving plate, drizzle some the gulab jamun sugar syrup over them and sprinkle pistachios on top. Apply silver varq and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
