RASGULLA
Ingredients
- Milk - 1 litre
- Lemon Juice - 3 tbsp
- All Purpose Flour - 1 Tsp
- Water - 2.5 cups
- Sugar - 1 cup
- Rose water - 1 tsp
Method
- Bring the milk to a boil in a heavy bottomed pan.
- When the milk is just boiling add the lemon juice little by little till the milk curdles. ( paneer separates from the pale coloured whey.)
- Switch off the gas and drain this using a clean kitchen cloth. Squeeze out excess water with your hands.
- Dust a clean surface with the all-purpose flour and knead the paneer. Apply pressure and knead for about 5 minutes till it forms a cohesive mass.
- Mix the sugar and water in a wide pan or a pressure cooker. Let this come to a boil while you make the balls.
- Make small marble sized balls with the paneer dough.A smooth ball is very important for good rasgullas. Roll each ball applying some pressure with your palms so that there aren't any cracks.
- Add the balls to the boiling sugar syrup and cook for about 20 minutes. If you are using a pressure cooker, cook for 2 whistles.
- Switch off and add the rose water. The balls would have doubled in volume and become spongy.
- Refrigerate for few hours and serve chilled.
GULAB
JAMUN
Ingredients
For the Jamun Balls
- Milk Powder - 1/2 cup
- All purpose flour - 2 tsp
- Baking Soda - 1/4 tsp
- Rava (Semolina) - 1 tsp
- Milk - 2 tbsp
- Ghee - 1 tbsp
For the Sugar Syrup
- Sugar – 1cup
- Water –½ cup
- Rose water - 1 tsp
- Lemon Juice - 1 tsp
- Green Cardamom Pods - 3
Method
For Making Sugar
Syrup
- Take sugar, water, green cardamom pods in a sauce pan. Hit it over medium flame. It will take around 8-10 min to reach the required consistency.
- Reduce the flame and let it simmer for about 5 minutes.
- Add the lemon juice, rose essence and cardamom powder to the syrup.
- When the sugar syrup is ready turn off the flame.
For Making Jamun
Balls
- Take the milk powder, flour, baking soda and rava in a mixing bowl. Mix it well with a spoon of ghee and mix it well till you get a crumbly flour.
- Add 2 tbsp of milk and mix it. The dough may appear to be very sticky.
- Let it rest for about 5 minutes. By now most of the moisture is absorbed by the dough.
- If you feel the dough feels dry, add a few drops of milk. The dough should be soft and moist. Only then you will get smooth balls without any cracks.
- Grease your palms in to oil and Divide the mixture into equal sized portions. Take each portion and make a round shaped crack free ball from it.
- Do not make a larger ball as its size increase to almost double after deep frying and soaking in sugar syrup.
- Make all the balls and keep it covered under a damp kitchen towel to prevent them from getting dried up.
- Heat ghee or oil in a frying pan. When oil is medium hot slowly drops 3-5 balls Heat ghee orand fry on medium low heat till it becomes golden brown, It will take around 6-7 min
- Heat the sugar syrup for 3-4 minutes and Put the fried jamun balls in the warm sugar syrup.
- Keep the gamuns in sugar syrup at least 2 hours before surving to allow it to absorb the syrup properly. Their increase in size as syrup gets absorbed. Gulab jamun are ready for serving at this time.
- Yummy gulab jamun is ready to be served. You can garnish each jamun with sliced almonds or pistachios while serving.
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