HEALTHY RECIPE : KHOYA GULAB JAMUN

HEALTHY RECIPE : KHOYA GULAB JAMUN


















2 CUP KHOYA 

1/2 CUP PANEER

3 1/2 TSP. MAIDA

1/4 TSP. SODA BI CARB

3 CUP SUGAR

GHEE FOR DEEP FRYING 

1/2 TSP. ROSE ESSENCE AND ROSE PETALS

OR 1/2 TSP. CARDAMOM POWDER 

1 TBSP. PISTACHIOS SLIVERS  OR CHOPPED CASHEW 

* 
MAKING DOUGH :

NICELY MASH THE PANEER TILL SMOOTH.
GREAT KHOYA INTO A MIXING BOWL.
ADD SMOOTH KHOYA, SODA BI CARB, MAIDA AND CARDAMOM POWDER.














MIX WELL ADDING WITH LITTLE WARM MILK TO MAKE A SOFT DOUGH.
*USE WARM MILK FOR RICHER JAMUN, INSTEAD OF WATER.
KNEAD GENTLY TO MAKE SMOOTH N SOFT DOUGH.
APPLY GHEE ON BOTH THE PALMS TO GIVE ROUND SHAPE OF JAMUN WITHOUT CRACKS FROM THE DOUGH.












DIVIDE THE DOUGH INTO 20 EQUAL PORTION, SHAPE INTO ROUND BALLS.

*
MAKING SYRUP :

PREPARE A SUGAR SYRUP BY DISSOLVING THE 2 CUP OF SUGAR IN 2 CUP OF WATER.
BOIL AND SIMMER FOR 5 MINUTES.
MIX  ROSE ESSENCE WITH SYRUP.
NOW SYRUP IS READY TO DEEP JAMUN.
* 
FRYING JAMUN :

HEAT GHEE IN A FRYING PAN.
DEEP FRY ON MEDIUM TO LOW HEAT UNTIL GOLDEN BROWN.













DRAIN EXCESS GHEE.














SOAK THE JAMUN IN HOT SUGAR SYRUP FOR 20 TO 25 MINUTES.












SERVE IN A SERVING BOWL GARNISH WITH ROSE PETAL, PISTACHIOS SLIVERS AND CHOPPED CASHEWS.