Kesariya Gulab Jamun

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Is there any sweet that can beat Gulab Jamun in taste? No way! Not for me, at least. Though I have never had a particularly strong sweet tooth, my growing up years in Kolkata have always kept me close to sweets. Well, now there’s nothing like Kolkata’s mishti. Nowhere in India. And I have not eaten Gulab Jamuns tastier than those made in my city. Rich khoya balls stuffed with a fat pistachio and saffron strands, deep fried to perfection and soaked in Kesariya sugar syrup. Bliss! Whether they are eaten steaming hot or chilled, these melt-in-the-mouth Gulab Jamuns are sure going to melt your heart. Here’s the recipe:

Ingredients:

For the Gulab Jamuns

250 grams Khoya
100 ml condensed milk
100 grams refined flour
1 pinch soda bi-carb
1/2 teaspoon baking powder
20-25 whole pistachios
1 gram saffron strands
1 tablespoons cardamom seeds
Oil for deep frying

For the syrup:

500 grams sugar
1000 ml water
10-12 strands saffron
1 tablespoon milk

Recipe:

In a thick-bottomed pan, heat the sugar and water stirring constantly. Bring to a boil. Add milk and remove the scum that comes up on the surface. Add the saffron strands and cook till the syrup reaches a one-string consistency. Remove from flame and keep aside.

In a thali, mash the khoya well using the heel of your palms. Mix in the soda bi-carb, baking powder, flour and condensed milk and mash for some more time. Knead into a soft dough. Cover with a cellophane sheet and keep aside for 20 minutes. Make small balls of the dough, flatten them and stuff them with one pistachio, 2 saffron strands and 2 cardamom seeds. Reshape into round balls and deep fry on low heat till the Gulab Jamuns turn golden. Drain on a paper towel.

Reheat the sugar syrup and dunk the Gulab Jamuns into it while they are still warm. Transfer to a serving bowl, garnish with pistachio slivers and serve hot.

Eat, drink and be merry! 🙂

PS: Sugar syrup tends to thicken after it is removed from heat. So don’t make it too thick.

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By divyapathakupadhyay Posted in Desserts

2 comments on “Kesariya Gulab Jamun

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