Diwali 2011 without candy won't be a Diwali in the real sense. You can easily prepare yummy Gulabjamuns at home in no time at all. You can either make them the conventional way or go for the labour saving recipe (dependent on the provision of ingredients and time) :
Conventional recipe
Things required:
Khoya or mawa- 1 cup
Chenna (cottage cheese made using cow's milk) - 1/4th cup.
Soda bicarbonate - small spoon.
Clarified butter (ghee) for frying
Refined flour- 3 large spoon
Sugar- 2 cups
Water- 1 cup.
Cardamom powder -1 spoon
Saffron strands- 3
Strategy
Grate khoya and Chenna in a big bowl.
Add white flour, cardamom powder and soda bicarbonate. Mix comprehensively.
Add water, sufficient to make a soft dough.
Divide the dough into 10-15 parts and roll into smooth balls.
Prepare single strand sugar syrup by boiling sugar with water on a medium heat.
Deep-fry the balls in ghee at a low flame till golden in color.
Drain and soak into the prepared sugar syrup for a half hour before serving.
Fast Recipe
Things required:
Milk powder- 1 cup
Refined flour- cup
Baking soda- small spoon.
Cardamom powder- 1 spoon
Ghee for frying.
3 cups sugar
1 cup water
Method
Mix milk powder, refined flour and baking soda in an enormous bowl.
Add a little water and knead into a soft dough.
Divide the dough into 10-15 parts and roll into neat smooth balls.
Create a thick sugar syrup by boiling sugar with water. When the syrup is of a one thread consistency take off burner and permit it to cool.
Fry the pre-prepared balls in ghee at a low flame until golden in color.
Slowly drain and then soak the fried dough balls in sugar syrup till the syrup is drenched rich through the inside and your Gulabjamuns are just about ready to eat
You can add 1 or 2 fluctuations to the recipe by;
Then, by adding 1 or 2 drops of edible food colour to the dough bowl to make the insides of the Gulabjamuns colorful.
Try filling the fried balls with nuts, raisins, pistachios, sugar candy or your favorite chocolate for a very unique flavour.
Drop a few strands of saffron in the sugar syrup to get a rich crimson-gold colour.
Next, roll the Gulabjamuns in scraped coconut and slowly cool in the refrigerator just before they're served.
Lightly dip the Gulabjamuns in chocolate sauce and then chill in the fridge to allow the chocolate properly set prior serving
To serve:
You can serve them with syrup or without the syrup.
Serve hot Gulabjamuns with vanilla or flavored ice cream.
Garnish with grated almonds and cashew nuts before serving.
Conventional recipe
Things required:
Khoya or mawa- 1 cup
Chenna (cottage cheese made using cow's milk) - 1/4th cup.
Soda bicarbonate - small spoon.
Clarified butter (ghee) for frying
Refined flour- 3 large spoon
Sugar- 2 cups
Water- 1 cup.
Cardamom powder -1 spoon
Saffron strands- 3
Strategy
Grate khoya and Chenna in a big bowl.
Add white flour, cardamom powder and soda bicarbonate. Mix comprehensively.
Add water, sufficient to make a soft dough.
Divide the dough into 10-15 parts and roll into smooth balls.
Prepare single strand sugar syrup by boiling sugar with water on a medium heat.
Deep-fry the balls in ghee at a low flame till golden in color.
Drain and soak into the prepared sugar syrup for a half hour before serving.
Fast Recipe
Things required:
Milk powder- 1 cup
Refined flour- cup
Baking soda- small spoon.
Cardamom powder- 1 spoon
Ghee for frying.
3 cups sugar
1 cup water
Method
Mix milk powder, refined flour and baking soda in an enormous bowl.
Add a little water and knead into a soft dough.
Divide the dough into 10-15 parts and roll into neat smooth balls.
Create a thick sugar syrup by boiling sugar with water. When the syrup is of a one thread consistency take off burner and permit it to cool.
Fry the pre-prepared balls in ghee at a low flame until golden in color.
Slowly drain and then soak the fried dough balls in sugar syrup till the syrup is drenched rich through the inside and your Gulabjamuns are just about ready to eat
You can add 1 or 2 fluctuations to the recipe by;
Then, by adding 1 or 2 drops of edible food colour to the dough bowl to make the insides of the Gulabjamuns colorful.
Try filling the fried balls with nuts, raisins, pistachios, sugar candy or your favorite chocolate for a very unique flavour.
Drop a few strands of saffron in the sugar syrup to get a rich crimson-gold colour.
Next, roll the Gulabjamuns in scraped coconut and slowly cool in the refrigerator just before they're served.
Lightly dip the Gulabjamuns in chocolate sauce and then chill in the fridge to allow the chocolate properly set prior serving
To serve:
You can serve them with syrup or without the syrup.
Serve hot Gulabjamuns with vanilla or flavored ice cream.
Garnish with grated almonds and cashew nuts before serving.
About the Author:
About the author: Anukriti Parsai is a contributing member of the Diwali Network which supplies event news, media, articles and Blogs for the community who celebrate Deepavali annually. Anukriti loves every part of the Diwali celebration and is looking forward to the preparations as well as the event every year.Check out more Diwali 2011 recipe's and candy as well as some of the weirdest and funniest video's we will be able to find on the Internet...oh and you might find a couple of engaging Blog posts.
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