Delectable Farali Gulab Jamun: A Melt-in-Your-Mouth Dessert for Fasting Days
30 minutes
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About Delectable Farali Gulab Jamun: A Melt-in-Your-Mouth Dessert for Fasting Days
Craving something divinely sweet while fasting? These Farali Gulab Jamun, a traditional Indian treat, are the answer. Imagine soft, spongy milk balls melting in your mouth—pure bliss!Crafted with khoya, paneer, and special fasting flours, these golden-fried delights are soaked in a fragrant cardamom-infused syrup. This easy-to-follow recipe guarantees a truly unforgettable dessert experience.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Sugar Syrup
- 1 cup Sugar
- 1 cup Water
- 1 tsp Cardamom Powder
For the Gulab Jamun
- 150 gm Mawa grated
- 1 Tbsp Cottage Cheese
- 2 Tbsp Farali Flour a mixture of different fasting flours, amaranth, and water chestnut, buckwheat, such as barnyard millet, tapioca pearl
- ⅛ tsp Baking Soda
- Oil for deep frying
Instructions
To Make Sugar Syrup
- In a pot, combine the sugar and water.
- Bring the mixture to a boil. Continue boiling until the syrup thickens slightly and becomes a bit sticky. This creates the perfect consistency for coating the gulab jamun.
- Stir in the cardamom powder. Remove the syrup from the heat.
To Make Gulab Jamun
- In a mixing bowl, combine the grated khoya, paneer, farali flour, and baking soda.
- Gently knead the mixture until a soft dough forms. If needed, sprinkle in a little water to achieve the desired consistency. Avoid over-kneading, as this can result in tough gulab jamun.
- Divide the dough into small, equal-sized portions. Roll each portion between your palms to create smooth, round balls.
- Heat the oil in a kadai or deep fryer over medium heat. Ensure the oil isn't too hot to prevent the gulab jamun from burning before they cook through.
- Once the oil is moderately hot, carefully add the gulab jamun balls. Fry them, stirring occasionally, until they turn a rich golden brown. Maintaining a medium flame ensures even cooking.
- Gently stir the gulab jamun while frying to ensure they brown evenly on all sides.
- Remove the fried gulab jamun from the oil. Gently transfer them to the warm cardamom-infused sugar syrup. Allowing them to soak in the syrup enhances their flavor and texture.
- Let the gulab jamun rest in the syrup for at least 1 hour. This allows them to absorb the syrup fully, resulting in a wonderfully moist and flavorful dessert.
- Serve and enjoy!
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spices to your liking. Add more chili powder for extra heat or more cumin for a smokier flavor.
- Don't overcrowd the pan when browning the chicken. This will ensure the chicken cooks evenly and gets a nice crust.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 288kcalCarbohydrates: 49gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 8mgSodium: 85mgPotassium: 8mgFiber: 0.2gSugar: 40gVitamin A: 137IUVitamin C: 0.4mgCalcium: 223mgIron: 0.2mg
payal jain
Articles: 17
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This looks divine! Can’t wait to make it.
What a great recipe! Thanks for sharing.
What is Caltrop flour , Can you help me with that
This looks delightful! Thanks for the recipe.