Chenna Shakarkand aur Thandai Ke Gulab Jamun - An Indian Dessert for all ages that is worth the calories!

Gulab Jamun will always find a place when Indians will vote for India’s Top 10 Favourite And Traditional Dessert. It is a milk or khoya based dessert which is deep fried in the shape of donut balls and then soaked in cardamom and saffron flavoured Sugar Syrup. Yes, this is the foundation of all Gulab Jamun Ideas.

However, it does not harm to break free from the stereotype and try something new and different. Holi is around and it’s the flavor of Thandai which is dominating the world of Indian Food Bloggers . The Thandai mania bit me too because of which I finally decided to divert from the tradional gulab jamun and make some chenna and thandai gulab jamun. Added some sweet potatoes to increase the softness factor. The gulab jamuns were mouth melting and luscious.

What You Need for the Jamun :

100 grams crushed chenna (Paneer - home made)
50 grams mashed sweet potatoes
25 grams all purpose flour
25 grams thandai powder
½ tsp baking soda
Oil or Clarified butter for deep frying

What You Need for the Syrup
500 ml water
475 grams sugar
2 or 3 cardamom
Few Saffron Strands
½ tsp Rose Water (optional)

Steps to Prepare Syrup

Boil sugar in water and add kesar, cardamom powder to it.
Once water starts boiling, lower the flame and heat on simmer on low flame.
Close the gas and add rose water to it.

Steps to Prepare Jamun
Mash everything together. Add little milk if it is getting dry.
Grease your hands with ghee and make small balls out if it.
When you prepare the balls, make sure you place them in a container which you can cover at the same time.
This will prevent moisture to leave and the balls will not form cracks.
Deep Fry the jamuns in oil and soak them in syrup. Garnish with chopped Pista.

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