diwali recipe LOVE PUNJABI SWEETS? LIKE LIGHTING CANDLES? LIKE TELLING STORIES? WHY NOT CELEBRATE YOUR NEXT DIWALI WITH DELICIOUS GULAB JAMUNS! HERE, I’LL GIVE YOU A RECIPE THAT HAS COME FROM THE HEART OF PUNJAB, MY OWN GRANDMA, SARDARNI UDHAM KAUR. You will be using hot oil, so make sure you have a responsible adult and fire safety around you.
Jamun
Ingredients:
¾ cup (100 grams) milk powder, unsweetened Set oil on medium heat. ½ cup (60 grams) semolina flour Mix the semolina flour, milk powder, and baking powder ½ tsp baking powder in a large bowl. Combine the milk into the dry ingredients until the dough is sticky. Add 2 tbsp ghee, mixing it to soften the dough- do not knead! Piece the dough into inch wide spheres. Note: the dough becomes hardened and difficult to work with quickly, so work fast! If it is to sticky, use ghee to soften the pieces you pull to roll into balls. cover and rest for 10 minutes.
Channi In a medium saucepan, bring the water to boil. Turn heat down to a simmer and dissolve the sugar in
2 tbsp ghee 1 tbsp ghee while separating dough milk (for kneading) ghee or oil (for frying) Channi (sugar syrup) 2 cup sugar 2 cup water 3 cardamom pods (optional) 1 tsp lemon juice (optional) 1 tsp rose water (optional)
by Kiran Shoker
the water. Remove the seeds from the cardamom pods and add to the saucepan. Boil for 5 minutes or until the sugar syrup turns slightly syrupy. To test its consistency, talk droplets onto a cold spoon. Add the optional rose water and lemon juice if desired Cover and keep the sugar syrup aside.
Assembling Deep fry in medium hot oil or ghee, turning over and constantly stirring to ensure all sides become golden brown. Drain off and transfer the jamun into a hot sugar syrup. Cover and rest overnight or until jamuns absorb the sugar syrup.
Enjoy!
