Angoori Gulab Jamuns

Name: How to cook Angoori Gulab Jamuns - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10-12 servings
Cuisine: Us

Introduce

Chef :

ZMA

Angoori Gulab Jamuns

#cookpadindia #dessert #paneer #khoya Melt in mouth super fluffy Jamuns can be made even at home without much difficulty. These are not only easy but can be made without much trouble. With a few do's and don'ts you manage ending up with a lovely Dessert to relish. A perfect one for the elderly also to enjoy along with everyone else. See to it that these are fried on a constantly maintained temperature and should be done with a lot of patience. That perfect colour without getting burnt is attained by adding a little of Baking Soda to the Mawa while mixing. And even adding more of the all-purpose flour gives them that perfect colour but I prefer adding it less and therefore for people who don't want to add more of the flour can just add Baking Soda. That's more than enough. And these are shaped into smaller balls for the Angoori look.

Ingredient

Food ration :

10-12 servings

Cooking time :

35-40 minutes

400 gm

Khoya or Mawa

100 gm

Cottage Cheese or Paneer

1/8 tsp

Baking Soda

2 tbsp

Milk (if required)

2 1/2 cups

Oil or Ghee for frying

1 cup

Sugar

1 1/2 cups

Water

2-3

partially crushed Green Cardamoms

7-8

Saffron strands (optional)

3-4 tbsp

chopped Almonds (for the garnish)

Cooking instructions

* Step 1

Add khoya, all-purpose flour, baking soda and knead into a smooth dough. Use milk as needed. Add little at a time. Add only a little for the smooth and a crack free dough. See to it that the cottage cheese is also mixed well without any pieces being left in the dough.

* Step 2

Now keep oil for frying on a low heat. Let it heat up. Meanwhile keep water and sugar added to a pot on heat for making sugar syrup. Add cardamom powder and lemon juice to it and keep heating.

* Step 3

There is no need of any string consistency here. See to it that the syrup gets little sticky. That's it. It should be warm until all the jamuns are fried. Otherwise reheat it before adding them because the syrup should be warm when you add them. This will allow them to soak the syrup well and the end result will be juicy jamuns that just melts in mouth.

* Step 4

Make small balls about 50 and deep fry in hot oil on a low heat turning them very carefully. Patience is required here. Do not hurry at all. As they are fried, add them to the syrup. After all are added, leave it aside for 5-6 hours so that they soak up the syrup really well.

* Step 5

Take a wide mouthed bowl or vessel to add the syrup and the jamuns. Because this way all of them get coated well with the syrup and gets super fluffy and soft. Serve them garnished with sliced nuts of choice either warm or chilled. Enjoy!