Gulab Jamun

I wish every brother & sister a Happy Rakhi as they celebrate their bond of love!

Gulab Jamun, the name itself, makes you feel of a festive environment or some special occasion; if they are home-made, then nothing like it .No "Khoya" or "Mawa" required, this recipe uses milk powder to make the juiciest, softest, golden gulab jamuns you will ever taste.You will never want to buy an gulab-jamuns from the store, after you try this recipe out.

Ingredients:-

For The Gulab Jamuns

3 cups milk powder

1 cup self raising flour

1/4 tsp baking powder

300ml fresh pouring cream

1/2 tsp cardamom powder

1 tbsp ghee [clarified butter]

For The Syrup

4 cups sugar

3 cups water

1 tbsp cardamom and nutmeg powder

Small ones for my Little One

Method:-

Combine all the ingredients for the Gulab Jamuns in a big bowl and rub the mixture with your fingertips till it starts resembling breadcrumbs. Knead it well for a few minutes till the resulting dough is smooth. Cover and leave aside for 30 minutes to cure. Meanwhile combine sugar and water in a saucepan and simmer, stirring occasionally for a few minutes on medium heat. Bring to a boil, remove from heat when the mixture has become thick and syrupy. Stir in cardamom and nutmeg powder and keep aside. Divide the dough into 30 portions and shape them into balls with the palms of your hand. Make sure there are no cracks in the balls by smoothing out the surface with your fingertips. Heat oil in a fryer or deep wok/saucepan. When it starts smoking, reduce heat, wait a minute and then fry the balls on reduced heat, turning them constantly so they brown evenly. Transfer the fried gulab jamuns to the bowl of syrup and make sure they are well covered with syrup. They will swell a bit and become soft with the syrup after a few minutes. Enjoy hot or cold.

Tips:-

· Make sure that you have enough oil in the fryer, so that the gulab jamuns float freely

while frying and not stick to the bottom.

· Adjust the heat while frying so that it is always medium-low when the jamuns are being fried. Slow frying is the key to evenly cooked and browned jamuns.

· The gulab jamuns will keep well outside in cool weather for 3-4 days or in the fridge for well over a week.

Home Made Rakhis




This time I made Rakhi by myself.Although several new designs of rakhis are available in the market each year, nothing can match the handmade rakhis made with lots of love.
I made rakhis with whatever material was available at home.I have used satin ribbons,threads,stickers,all purpose glue ,Sponge,beads,broken ear rings,cloth and poster paper to make these rakhis.

This special Photo Rakhi I send to my cousin through Itasveer.com .

This is my contribution for Festive Food Event: Rakhi – Thread of Love hosted by Priti