KHOA JAMOONS 2 !!!!!!

I got this KHOA JAMOONS recipe from gorgeous friend SANDHYA KAMATH who is an excellent cook & khoa jamoons are her signature dish. What i learnt while trying this recipe is if your jamoon turns harder even after soaking in sugar syrup, place them in pressure cooker along with sugar syrup & take a whistle, switch off the burner, release the pressure & now eat your jamoons. It just mels in your mouth. You can try this trick with all types of jamoons. 

INGREDIENTS:-                                                                     

                                                                                                         

                                                                                                                                                                       

Khoa - 200gms
all purpose flour - 100 gm
baking powder - 1/2 tsp
milk - as needed
sugar - 2 cups
cardamom powder - 1/2 to 1 tsp
oil for deep frying
cashew nuts- few for garnishing

METHOD:-

1. Knead khove till soft.
2. Add all purpose flour & baking soda to this & knead well with required milk to make a soft dough.
3. keep covered for 15 mins.
4. Make sugar syrup by adding 2 cups of water & 2 cups of sugar in a thick bottomed vessel & boil it for 10 mins. Add cardamom powder & cover sugar syrup with a lid & keep it aside.
5. After 15 mins make balls from kneaded dough & deep fry them in oil.
6. When they turns light brown , take them out from oil & soak in sugar syrup.
7. Garnish khoa jamoons with cashew nut pieces.

HAPPY COOKING :)))))))

GULAB JAMOON !!!!!!!

I made these jamoons using MTR ready gulab jamoon mix. I gave different shapes to gulab jamoons, cylindrical & round. Both tasted similar, soft & yummy.  When ever i here the word jamoons my mouth starts watering. I am a sweet tooth person & jamoon is one of my favourite. I think is one of the quick & easiest dessert to make. Here, i added milk instead of water & little butter too while kneading dough. & i always use less quantity of sugar for jamoons than mentioned in the packet. & my sugar:water ratio is 3:4 . 

INGREDIENTS:-

milk - as needed
MTR gulab jamoon mix - 1 pkt (200 gms)
butter - small lemon size
oil/ghee - for deep frying
sugar - 3cups
saffron strands - few for garnishing
cashew pieces - few for garnishing

METHOD:-

1. Add 1/4 measure of milk gradually to 1 measure of gulab jamoon mix + butter also & knead gently into smooth dough.
2. Keep aside for 5 mins.
3. Apply ghee or oil on both palms, then shape the dough into balls.
4. Deep fry in oil/ghee over a low flame until golden brown.
5. Soak the fried gulab jamoons into hot sugar syrup (20 mins) until they completely absorb the syrup.
6. Garnish it with saffron strands & cashew pieces &  serve.

HOW TO MAKE SUGAR SYRUP:-

Add 3 cups of sugar to the 4 cups of water & boil for 5-6 mins. For extra flavour, you can add 1/4 tsp cardamom pow & 1/2 tsp vanilla /rose essence to the syrup.

HAPPY COOKING :))))))

KHOA JAMOONS !!!!!!!!!!

I adapted this recipe from the blog PADHUS KITCHEN. Tasted great !

Ingredients

For jamoons
• • Khoya or Mawa – 1 cup 
• • All purpose flour (Maida) – 2 ½ tablespoons
• • Cardamom powder – ¼ teaspoon
• • Water – 1 ½ tablespoons 
• • Ghee or oil – for deep frying 
For sugar syrup
• • Sugar – 1 ½ cups
• • Water – 1 ½ cups
• • Cardamom powder – ¼ teaspoon
• • Saffron – few strands
• • Rose essence – 2-3 drops

Instructions

1. If using frozen, grate khoya using fine shredder. And measure it to tightly packed 1 cup.
2. Take khoya, all purpose flour, cardamom powder in a bowl.
3. Mix it will. It will start to come together and looks crumbly.
4. Add water to make firm dough.
5. Now take small portion of dough and roll it into a smooth ball. Ball should not have any wrinkles
6. Make all the balls and keep in refrigerator for 10 minutes. I am able to make 22 balls.
7. In a large sauce pan, take sugar, saffron and cardamom powder.
8. Add water and rose essence to it.
9. Turn on the stove on medium heat. Sugar will dissolve in water. And it starts to boil. Let it boil for 3 minutes. Then turn off the stove. Keep sugar syrup warm.
10. While sugar syrup is simmering, heat the ghee or oil in a pan on low heat for deep frying jamoons. Once oil is hot, add few balls at a time.
11. And deep fry till golden brown. Oil should not be smoky. Keep the gas heat low. Keep moving balls around while frying for even frying.
12. Take them out in a plate. And fry all jamoons.
13. Now if your syrup is cold, then warm it up. Add all fried jamoon to syrup. Let it soak for 2-3 hours in syrup before serving.

Additional info

• Taste – soft and rich gulab jamoons and sweet from sugar syrup

• Shelf life – you can keep gulab jamoon at room temperature in air tight container upto a week. Make sure that gulab jamoons are in single layer when store in container. You can keep them in refrigerator up to a month. You can freeze them with syrup upto 3 months.

• Serving suggestion – garnish it with chopped nuts (almonds or pistachios) or coconut for delicious look. Serve it with some syrup or without syrup as per your preference. You can serve warm or cold. To serve warm, microwave it for few seconds. It usually serves on festivals or celebrations like Diwali.

• Cooking tips –

- Keep sugar syrup warm till you add jamoons in sugar syrup. So jamoons get chance to soak syrup more.

- While making balls from dough, make sure it has smooth surface. It should not have any wrinkles.

- Make balls small enough from the dough. Don’t make it too big because its size will increase when fried and soaked in syrup.

- Do not heat the oil till smoky. It should be medium hot. If your oil is too hot then jamoons will get brown too quickly from outside and it will stay uncooked from middle and become hard. How to check oil is hot enough or not? If you drop a very small portion of dough into oil it should take some time to come up on top. If dough comes up too quickly then oil is too hot. And if it sits at bottom and takes too much time come on top then oil is not hot enough.

- Do not over crowd gulab jamoons while frying. If you over crown then then it would bring down the oil temperature and jamoons won’t cook properly and it will absorb more oil.

- Keep moving gulab jamoons around in oil while frying for even frying.- When you soak them in sugar syrup, it will float on top. If it sink to bottom that means they are not cooked properly, they are dense and heavy.

HAPPY COOKING :))))))))))

BREAD JAMOONS - 2 !!!!!!!!

I adapted this recipe from the blog PADHUS KITCHEN. These are more easier & tastier than previous ones. A must try recipe.

Ingredients needed

Bread - 4 slices
Milk - 1/3 cup

For the sugar syrup

Sugar -1/2 cup
Water -1 cup
Cardamom - 2 crushed
Rose essence - 1/4 tsp

Preparation

Boil sugar and water on low flame. Let the sugar dissolve first. Then keep the flame in medium, add cardamom powder and boil the sugar syrup until it becomes slightly sticky. If you touch the sugar syrup between you thumb and index finger, it should be sticky. Always keep the sugar syrup ready before frying the gulab jamoons. Add rose essence to the sugar syrup if preferred once it cools a little.

Method:-

1. Cut the brown crust of the bread and discard it. Dip both sides of the bread in milk, then squeeze out the excess milk. Repeat for all the bread slices.

2. Put the squeezed out bread in a blender and blend it just for a second. Alternatively you can also knead it to a soft dough.

3. Divide the dough into equal parts and make smooth balls from the bread dough without applying much pressure. The gulab jamoons will turn hard, if you apply too much pressure.

4. Heat oil in a kadai and fry the gulab jamoons in low flame until they turn brown. Keep stirring for even browning. If you keep the flame in high, the  gulab jamoons will turn brown faster but the inside will remain uncooked. So fry the  gulab jamoons in very low flame.

5. Drop the fried gulab jamoons into the warm sugar syrup (ensure that the sugar syrup is warm and not hot or cold)

6. Let the gulab jamoons remain soaked in the sugar syrup for 1-2 hours. Delicious bread gulab jamoons are ready. It can be served warm or chilled. It can also be served topped with a scoop of vanilla ice cream.

HAPPY COOKING :)))))))

ALOO JAMOONS/POTATO JAMOONS !!!!!!!!

ALOO JAMOONS....sounds odd na ??? But believe me they are amazing in taste & easy to make too. I adapted this recipe from a weekly Kannada magazine called Tharanga.

INGREDIENTS:-

potato - 1 
milk powder - 4 tbsp

For syrup:-

sugar - 1 1/2 cup
cardamom pow - 1/4 tsp

oil for deep frying

METHOD:-

1. Wash & cook potatoes. Remove skin & smash it.
2. Now add milk powder to this & mix well & make dough. (you can add little milk too if you think the dough is too dry).
3. Make small small balls out of it & deep fry them.

How to make syrup :-

1. In a pan, add sugar + 1& 1/2 cups of water & bring it to boil. 
2. When comes to boil, simmer it for 5-10 mins.
3. Now add deep fried balls to this hot syrup. 
4. Keep these jamoons in sugar syrup at least for 1/2 hour & then serve them hot.

HAPPY COOKING :))))))))))))))