Diwali Recipe: Gulab Jamuns

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 Set oil on medium heat. Mix the semolina flour, milk powder, and baking ¾ cup (100 powder Ingredients: grams) milk powder, unsweetened ½ cup (60 grams) semolina flour ½ tsp baking powder in a large bowl. 2 tbsp ghee Combine the milk into the dry ingredients until the 1 tbsp ghee while separating dough dough is sticky. Add 2 tbsp ghee, mixing it to soften the milk (for kneading) dough- do not knead! ghee or oil (for frying) Piece the dough into inch wide spheres. Note: the Channi (sugar syrup) dough becomes hardened and difficult to work with 2 cup sugar quickly, so work fast! If it is to sticky, use ghee to soften 2 cup water the pieces you pull to roll into balls. 3 cardamom pods (optional) cover and rest for 10 minutes. 1 tsp lemon juice (optional) Channi 1 tsp rose water (optional) In a medium saucepan, bring the water to boil. Turn heat down to a simmer and dissolve the sugar in 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.

by Kiran Shoker Enjoy!