Good evening everyone. 🙂
I hope you all are having a fabulous Sunday. Like I mentioned on the Instagram post, a few of the readers texted me to ask if I’d ever be doing Indian desserts on the blog. And I’m just so glad that they did. The idea was not up before, but the idea of doing them was extremely fascinating. Therefore, I’m spending this Sunday fulfilling your wishes. Just kidding 😉
I decided I’d do an Indian dessert today, rather than another post which was supposed to go today. But even before this post came up, I had so many desserts to chose from because our country is literally the land of desserts. I just couldn’t decide what I should select from them. While brainstorming about it, I recalled of a very interesting conversation I have with one of my friends who is an ardent lover of Gulaab Jamun. Like, he would marry them if they were a person. And, I was like, THAT’S IT! I am going to be making gulaab jamun today. So here it goes, Our great Indian dessert- Gulaab Jamun.
Refined oil- 200 gms
Khoya-300 gms approx
All purpose flour- 3tbsp
Water- half a litre
- Take a bowl. Add khoya and flour to it. Mix it extremely well so that the khoya and flour are well blended. Make round shaped balls out of the batter.
- On the other hand, lets prepare the sugar syrup. Boil the water, add the sugar to it. Once the sugar has completely dissolved and the consistency is even, add saffron to it.
- Until the sugar syrup cools down a bit, heat the refined oil in a deep pan and deep fry the khoya balls until nicely brown.
- Dip the fried balls into the sugar solution, and done.
- Take them out, top them with a few pistachios and serve hot!
- Use the khoya on room temperature and mix with the flour really well. Knead the batter until its smooth. You can add 1 tsp at a time until it gets together and the batter consistency should be such that you’re able to roll it out with your palms
- Apply melted ghee on both hands while making to dough ball to ensure that its crack free. Be gentle!
- Make sure that the oil is sufficiently hot. If the oil is too hot, the color will change too soon while the contents might not be cooked. A good idea is to heat the oil well, and still fry the balls at simmer mode.
- Lastly, do not stir the balls too often while frying else they will have a crack.
I am hoping that you enjoy making this delicious Indian dessert. My way of eating is to have it with a scoop of vanilla ice cream. You can give it a try if you want. Do share your feedback as to how your dish turned out to be or any ways to get at this recipe better, because we are all still learning right. :*
Until next time guys, happy baking and happy cooking!