Category: 1. Gulab Jamun

Ingredients:

1. Khoya – ½ kg
2. Flour – 3 tbsp
3. Samolina – 3 tbsp
4. Baking Powder – ½ tsp
5. Ghee – 2 tbsp
6. Sugar – 1 tbsp
7. Egg – 1
8. Ghee (for frying) as required

For Syrup:

1. Sugar – ½ kg
2. Water – 2 cup
3. Cardamom Powder – ½ tsp
4. Silver Leaves as required
5. Almonds, Pistachios as required

Method:

• In a bowl, add Flour, Khoya, Sugar, Egg, Samolina, Baking Powder and mix.
• Now make small balls and fry in heat ghee.

For Syrup:

1. In a pan, Sugar, Water ,Cardamom Powder and cook.
2. Now take it out, add the fried gulab jamun in it.
3. After this, set aside for half an hour.
4. In the end, garnish with silver leaves, Almonds and Pistachios.
5. Delicious Kali Gulab Jamum is ready

Ingredients:

• Cream cheese 1 cup
• Condensed milk 4 tbsp
• Whipped cream 1 cup
• Gelatin 1 tsp
• Small cardamom powder ½ tsp
• Gram flour ladoo 4
• Small gulab jamun 10-12
• Almonds fine chopped as required

Method:

Firstly cream cheese, condensed milk and small cardamom beat.

Now beated cream mix.

Then make base in small bowls with mixture of gram flours ladoo .

Finally small jamun and finely chopped almonds garnish.

Ingredients:

• 12 small Gulab jamuns
• 2 cups Yogurt
• 1/2 cup Cream whipped
• 1 tsp Saffron
• 3 tbsp Milk
• 3 tbsp Water
• 1 tsp Honey
• 1/4 cup Pistachios chopped

Method:

Slice 6 gulab jamuns. Keep aside. Quarter the other 6 gulab jamuns. Mix yogurt and cream together. Heat milk in a pan, add water, saffron and bring to a boil. Stir the milk mixture and turn off the heat. Once the mixture is slightly cool, add honey, mix well and keep aside. Now, take a glass bowl and add 2 tbsp yogurt mix. Place, 3-4 thinly sliced gulab jamuns (in a circle, covering all sides) and spread 1 tbsp yogurt mix over it. Spread 1/2 tsp saffron mix and add 2 tbsp yogurt mix. Decorate top with 1-2 quarter gulab jamuns, saffron mix and pistachio. Serve chilled.

For Gulab Jamun Ingredients

• Bread 3 slices
• Milk 1/8 cup
• Clarified butter for frying
• Sugar 1/4 cup
• Water 1/4 cup
• Green cardamom 2

Ingredients For Gulab Jamun Mousse:

• Gulab jamuns 6 small
• Whipped cream 1 cup
• Pistachios for garnishing

Method:

In water add sugar and green cardamom and make syrup .after this in bread add milk and make dough then make gulab jaman and fry in clarified butter then dip in syrup and remove it .after this in whipped cream add 4 gulab jaman and beat with beater .finally pour in glass whipped cream ,gulab jaman and garnish with pistachios and serve it .

Ingredients:

• Mini gulab jamuns 16-20
• Milk 1 litres
• Green cardamom powder 1 teaspoon
• Mixed nuts , chopped 3 tablespoons
• Rice , soaked for 2 hours and coarsely ground 4 tablespoons
• Kalakand , crumbled 300 grams
• Jaggery , grated 1/4 cup

Method:

Step 1

Boil milk in a non-stick pan. Add cardamom powder and nuts and mix well.

Step 2

Take some milk from the pan in a bowl, add rice, mix well and add back into the pan. Mix and cook till the mixture thickens.

Step 3

Add kalakand, mix and cook till well combined. Add gulab jamun and mix well. Add jaggery and mix till it melts.

Step 4

Transfer into serving bowls and serve hot.

INGREDIENTS:

for jamun:

• 3/4 cup (100 grams) milk powder, unsweetened
• ½ cup (60 grams) maida / plain flour
• ½ tsp baking powder
• 2 tbsp ghee / clarified butter
• milk (for kneading)
• ghee or oil (for frying)

for sugar syrup:

• 2 cup sugar
• 2 cup water
• 2 cardamom
• ¼ tsp saffron / kesar
• 1 tsp lemon juice
• 1 tsp rose water

INSTRUCTIONS :

1. firstly, in a large bowl take 3/4 cup milk powder, ½ cup maida and ½ tsp baking powder.
2. mix well, homemade gulab jamun mix is ready.
3. now add 2 tbsp ghee and mix well making the flour moist.
4. further, add milk as required start to combine.
5. combine well forming a soft dough. do not knead the dough.
6. cover and rest for 10 minutes.
7. meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom and ¼ tsp saffron.
8. mix well and boil for 5 minutes or until the sugar syrup turns sticky. do not attain any string consistency.
9. turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. lemon juice is added to prevent sugar syrup from crystallizing.
10. cover and keep the sugar syrup aside.
11. after 10 minutes or resting the dough, start to prepare small ball sized jamuns.
12. make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying.
13. deep fry in medium hot oil or ghee. frying in ghee gives good flavour to jamuns.
14. stir continuously and fry on low flame.
15. fry until the jamuns turn golden brown.
16. drain off and transfer the jamun into a hot sugar syrup.
17. cover and rest for 2 hours or until jamuns absorb the sugar syrup and doubles in size.
18. finally, enjoy gulab jamun with ice cream or as it is.

NUTRITION:

Calories: 126kcal,Carbohydrates: 29g,Protein: 1g,Fat: 2g,Saturated Fat: 1g,Cholesterol: 4mg,Sodium: 32mg,Potassium: 3mg,Fiber: 1g,Sugar: 29g,Vitamin A: 51IU,Vitamin C: 1mg,Calcium: 11mg,Iron: 1mg,