"Happy Fathers Day"
I first tasted very delicious hot gulabjamuns in Shimla in the year 1989. Then in 1994 when we were travelling from Dharamshala to Manali, our bus stopped over in a small town called Chauntra in Himachal Pradesh. There was a restaurant within a shack where they were frying hot jamuns. I can still recall the succulent taste and the aroma of pure desi ghee that shrouded the lovely Gulab Jamuns expertly rolled by those culinary experts!
Most of the North Indian places are rich with dairies, and milk is in abundance. Milk products there, are not only inexpensive, but we get pure stuff any time. We down South have to depend on a few hyper markets for good milk products. Here in mangalore we are fortunate to get Nilgiri's milk products like Cream, Mawa, Paneer and cheese. We also get Amul and other major brand products here.
Though the quantity against cost using pure ingredients can not be compared to instant mixes, the quality and taste is definitely outstanding. Once you try these Jamuns, you will never settle for instant mix ones for sure. Here, we have followed the recipe from Chef Sanjeev Kapoor's book but we have made a slight change, like adding a pinch of saffron to the sugar syrup.
Mawa (Khova) - 1 1/2 Cups(Around 200Gms)
Chenna(Crumbled Paneer/Cottage Cheese) - 1/4 Cup(Around 50Gms)
Soda Bicarbonate - 1/4 Tsp
Refined flour (Maida) - 3 Tsp
Green Cardamom Powder - 1/4 Tsp
Sugar - 2 Cups
Saffron(Optional) - A pinch dissolved in little hot water(Or rose essence a few drops)
Refined Oil/Ghee - To deep fry
Grate khova, mash chenna and keep aside.
Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough.
Divide into sixteen equal portions and shape into balls.
Prepare a thin sugar syrup with sugar and two cups of water.
Clear the syrup by removing the scum, if any.
Add optional saffron/rose essence to the syrup.
Heat ghee/oil in a kadai.
Add the balls and deep fry on low heat till golden in colour.
Drain and soak in the sugar syrup for at least fifteen to twenty minutes before serving.
Temperature of the oil should be low or the jamuns will remain uncooked from inside.
You may stuff Gulab Jamuns with saffron and pistachio nuts or mishri.
Recipe Source: http://www.sanjeevkapoor.com