Diwali Recipe: Gulabjamun

Gulabjamuns are deep fried dumplings which are dipped in sugar syrup. These can be served both hot and cold. Some like to eat them with the syrup and some completely dry. Either way the wonderful, juicy taste of Gulabjamuns makes them a must have at every Diwali festival.

This Diwali 2011 you can also make this juicy sweet Diwali recipe at home. We have listed here three different recipes of Gulabjamuns:

1. 1.     Ingredients

• 1 ½ cup Khoya (Mawa)
• ¼ cup Chenna (soft cottage cheese made from cow’s milk)
• ¼ tablespoon soda bicarbonate
• 3 tablespoon refined flour (maida)
• ¼ tablespoon green cardamom powder
• 2 cups sugar
• Ghee (Clarified butter) for frying

Method

• Great Khoya and Chenna together in a deep bowl.
• Mix together soda bicarbonate, refined flour and green cardamom powder.
• Add a little water to make a soft dough.
• Divided the mixture into 16 balls. Make sure that the balls are even and there are no cracks visible.
• Heat Ghee in a frying pan.
• While the ghee is heating up, prepare the sugar syrup by boiling 2 cups of sugar in 2 cups of water, till the mixture thickens.
• Add the balls to ghee and fry at low heat, till golden brown in color.
• Drain and soak in the sugar syrup for about half hour before serving.

1. 2.     Ingredients

• 1 cup Milk powder (cow’s milk)
• ½ cup all-purpose flour.
• ½-teaspoon baking soda.
• 2 cup sugar
• 1 cup water
• Ghee (clarified butter) for frying
• 1 tablespoon green cardamom powder

Method

• Shift together milk power, flour and baking soda.
• Add a little water and knead to make soft and even dough.
• Divide the dough in 10-15 balls ( the number of balls will depend on the size you want). Make sure that there are no cracks on the surface.
• Prepare sugar syrup by boiling 2 cup sugar with one cup water. Add the cardamom powder to the syrup. Remove from heat and cool.
• Fry the balls in Ghee at a low heat so that the balls are cooked till inside. Remove when golden brown in color.
• Drain and stew the balls in sugar syrup for at least half an hour and your Gulabjamuns are ready.

To serve:

• You can serve then chilled or heat in the microwave before serving.
• Garnish with grated dry fruits and saffron strands before serving.

 

Variations

• You can stuff raisins, nuts and even candy sugar in the center of the balls to add a different taste  to the traditional Gulabjaumuns.
• Roll the stewed Gulabjamuns in grated coconut. Chill before serving.