Ingredients
2 cups of fresh khoa
3 cups sugar
4 cups water
1/3rd cup maida
1 tablespoon rawa
1 tsp ghee
1/4th tsp baking powder
4 elaichi
few pinches of saffron
few drops of lemon juice
Ghee for frying
3 tbsp milk
Method
Dough
1. Mash and mix rawa, maida , khoa , baking powder , 1 tsp ghee, together.
Add the milk one tablespoon at a time to make a soft dough
2. Do not knead to much.
3. roll balls without cracks
4. Deep dry in ghee on low flame till golden brown.
5. Don't touch the frying gulab jamuns with spoon / spatula.
6. Shake the kadhai slowly to move them around.
7. Take them out on a tissue paper and keep aside.
Syrup
1. To make chashni add three cups of sugar and 4 cup of water in a pan.
2. Add kesar and elaichi and bring this to a boil to a sticky consistency. It should not make a thread.
3. Add lemon juice
Add the gulab jamuns once the syrup is warm
Keep dipped in syrup for at least 4 hours before relishing
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