Kaala Gulab Jamoon (Dry Gulab Jamoon)

Kaala Gulab Jamoon (Dry Gulab Jamoon) - Plattershare - Recipes, food stories and food lovers
When it comes to Indian Sweets....the most delicious, lip smacking one's are maid from Mava/Khoya. Be it the Pedas, the filling within the KC Das Rasgulla sandwich, Kheers, dry fruit barfis and more._x000D_ On a personal note, I prefer the dry Gulab Jamoons any day over the Juicy gulab jamoons drowned in sugar syru
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Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Served As: Snacks
Recipe Cuisine Type: Indian, North Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • 125 gm Khoya or mawa mawa
  • 1/2 cup Cottage Cheese or paneer freshly made paneer
  • 3 1/2 tbsp Refined Flour or maida maida
  • 3 1/2 tbsp Corn Flour
  • Sugar as per taste
  • 1 tbsp Milk
  • 1/4 tbsp cardamom powder or elaichi elaichi green
  • Desi Ghee refined oil is fine too for frying
  • Pista optional for garnish
  • a strands Orange Food Color or saffron saffron
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Instructions
 

  •  Grate the khoya and paneer seperately and then mix
    Kaala Gulab Jamoon (Dry Gulab Jamoon) - Plattershare - Recipes, food stories and food lovers
  • Add the refined flour and cornflour and knead well till smooth. You will probably notice your hands getting a little oily - this is the fat from the khoya and paneer. If you've added too much of the either flour then this wouldnt be noticeable and your jamoons will turn out to be like semi - lagori stones
    Kaala Gulab Jamoon (Dry Gulab Jamoon) - Plattershare - Recipes, food stories and food lovers
  • Roll them out into balls
    Kaala Gulab Jamoon (Dry Gulab Jamoon) - Plattershare - Recipes, food stories and food lovers
  • To make the sugar syrup, bring water to a boil and add the sugar syrup. Keep stirring until the sugar dissolves.Add the cardamon powder and simmer till the sugar syrup is light golden brown. Ensure the syrup is warm enough until you finish frying all the  khoya dough balls.
    Kaala Gulab Jamoon (Dry Gulab Jamoon) - Plattershare - Recipes, food stories and food lovers
  • Heat sufficient ghee/oil in a pan on medium heat._x000D_ Gently slide the khoya balls and remove the kadai/pan from the flame, rotate the balls gently until the color changes to dark golden drown and floats on the surface. Avoid burning the khoya balls by over frying
    Kaala Gulab Jamoon (Dry Gulab Jamoon) - Plattershare - Recipes, food stories and food lovers
  • Place the kadai back on the flame and continue frying until the desired color of the Kala jamoon is reached.Drain excess oil and dip them in the warm sugar syrup
    Kaala Gulab Jamoon (Dry Gulab Jamoon) - Plattershare - Recipes, food stories and food lovers
  • Let it soak for a maximum of 10-15 mins , depending on how warm your syrup is.Decorate with silver foil/dry fruit and serve cold.
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Jyothi Varne
Jyothi Varne

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