Angoori Gulab Jamun

By -
If you remember, about 2 weeks back I had posted the recipe of "KHOYA PANEER GULAB JAMUNS" on my blog. To my utter happiness, the recipe was loved by a lot of my readers and I was swamped with appreciative comments on social platforms, especially on Facebook and Instagram. These Gulab Jamuns were so addictively delicious and melt-in-mouth that as soon as the batch got over, I was again bombarded with demands from my family and friends to make another batch at the earliest.

Since its the Diwali time, I thought of fulfilling their demand and instead of making the usual big sized Gulab Jamuns, I made these mini ones which came out equally inviting and finger-licking. I even packed a few in individual decorative boxes and distributed them amongst my friends in the form of Diwali Goodies. If you too are looking for some Diwali Gifting Ideas, then I must say this recipe is just for your sorts. Do try and I promise, you would thank me later!!   


Angoori Gulab Jamun


Ingredients

  • Khoya (grated/crumbled) - 2 cups
  • Paneer (grated/crumbled) - 1/4 cup
  • Maida (all purpose flour) - 3 to 4 tbsp
  • Cardamom powder - 1/2 tsp
  • Oil/ghee - for frying

For Sugar Syrup

  • Sugar - 2 cups
  • Water - 1 and 1/2 cups
  • Kewra/Rose water (optional) - 1 tbsp
  • Lemon juice - 1/2 tbsp


P.S. - These mini or angoori gulab jamuns are always a little hard than the bigger ones. Also, they are removed from the sugar syrup after few minutes of soaking unlike their bigger counterparts that keep sitting in the syrup endlessly.


Other Festive Recipes from the Blog....




Angoori Gulab Jamun


Method

  1. First knead the paneer nicely to get a smooth and soft dough.
  2. Next, knead the khoya using heels of your palm to make it smooth.
  3. Transfer khoya and paneer to a bowl. Add in maida and cardamom powder.
  4. Again knead it softly with gentle hands to get a smooth dough. Cover and rest the dough for 15-20 minutes.
  5. Meanwhile heat the sugar and water in a deep and wide saucepan. Once the sugar is melted nicely, let the syrup boil for 5 minutes. Pour a drop of syrup into a small glass bowl and check using you fingers if it feels slightly sticky (1/2 thread consistency). If it feels slightly sticky, turn off the gas else cook for another minute or two.
  6. Add lemon juice, rose water or kewra water to the syrup. Let it cool down a bit.
  7. Next, divide the dough into equal marble sized balls. Make sure there are no cracks in the balls.
  8. Heat the oil in a flat thick bottomed pan or a kadhai. Once it is medium hot, turn the flame to slowest.
  9. Put one ball in the oil first. The ball should not immediately sizzle. There should only be few bubbles around the ball as you put in the oil. It indicates that temperature is right. 
  10. Also, make sure when the ball starts frying, it doesn't disintegrate. If it disintegrates, its an indication that dough needs a little more maida. Add about a tbsp of maida and again bring the dough together with gentle hands.  
  11. Again divide the dough into marble sized balls and continue with the following steps. 
  12. Put in a couple of balls in the moderately hot oil. Do not touch them for 2 to 3 minutes. Using the ladle, stir the oil, not touching the jamuns (as they would be very soft and might disintegrate when touched with a spoon or ladle). This way gulab jamuns would also rotate and would get cooked evenly from all sides.
  13. Fry them till they are nice golden brown in color.
  14. Dish them out and immediately dip in warm (NOT HOT) syrup.
  15. Repeat till all jamuns are done. Make sure you fry gulab jamuns in batches of 8 to 10. Do not overcrowd the kadhai while frying them. 
  16. Let them soak in the syrup for 20-30 minutes.
  17. Take out from the syrup and serve warm or at room temperature. These can be stored in fridge for almost a week.


Angoori Gulab Jamun



Not able to make now? Pin here for later....



Comments

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint
Read more

Farali Dhokla - Navratri Special [No Eno Fruit Salt] | Vrat ka Dhokla | Barnyard Millet Savory Steamed Cake

By -
Image
Recently my husband travelled to Ahmedabad and while returning brought a 3-in-1 dhokla/idli/patra steamer for me. Since then, I am always in lookout for opportunities to use this versatile steamer. Well! in the past 15 - 20 days I have already tried my hands making the instant KHAMAN DHOKLA and the 3 GRAIN DHOKLA , both of which were a big hit on my blog. It was now time again to experiment something new; and because we all are observing the Navratri fasts , there was no choice but to come up with a farali dhokla . A few days back, I was just scrolling through various blogs to find a dhokla recipe for the vrat (fasting) but each one listed a recipe that called for use of either eno or baking soda. Since I did not want to incorporate any of these ingredients in my fasting recipe, I thought of  going the old-fashioned way i.e. fermenting the batter overnight so that it gets a natural rise while steaming. And to my utter surprise, it actually worked. I got a nice spongy and fluffy
Read more

Almond Toffee Rolls | Caramel Badam Rolls | Butterscotch Almond Rolls | Diwali Sweet Recipe

By -
Image
Made with ground almond paste, flavored with caramel sauce, some butterscotch essence and crushed almond praline which provides it with that amazing crunch, these Almond Toffee Rolls are an absolute delight and something that you are definitely gonna relish this Diwali.  Now, some of you may ask, why the name "Toffee"? Well, that's because the caramel sauce and the butterscotch lends it a beautiful caramel toffee flavor...and was named so by my husband because when he tasted it, his first words were like "oh..it tastes like a toffee"...so initially I was about to name them as caramel almond rolls or butterscotch almond rolls but this "toffee" thing actually changed my mind and I named this beautiful sweet as Almond Toffee Rolls. They are very easy to make and require just a few pantry ingredients. So, if you are planning to make something unique for this festive season, do try them out. I am sure you are gonna love them. Let me tell you, they also
Read more

Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes

By -
Image
So soft, delectable and absolutely melt in mouth, Dahi ke Kebab are one of the most loved and popular vegetarian appetizers served in almost every North Indian restaurant. While, authentically these kebabs either have besan (gram flour) or bread crumbs for the binding, however, when craving for these kebabs during fasting, you can't have them because of them having these grains. So, just so that I could enjoy these heavenly goodies in fasting too, I tried creating a farali version of them by adding makhana (foxnut) and sabudana flours instead of besan or bread crumbs for the binding. Trust me, they came out absolutely mindblowing and super tasty. If you too are someone who likes to fast and enjoy the delectable stuff at the same time, then this recipe is absolutely a must try.....  Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes INGREDIENTS Hung Curd -  1 Cup Grated Paneer - 1/4 cup Sendha Namak - as per taste Kala Namak - as per taste Sugar - 1 to 2 tsp F
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an
Read more

Gujarati Sweet Sata | Thor [BAKED VERSION]

By -
Image
Festivities like Ganesh Chaturthi , Dussehra and Diwali are just around the corner. For me, this is the most awaited time of the year with decked up markets, a little chill in the air and happiness all around, emanating an aura of positivity and elation in each and every heart. This is also the time when I gear up for the celebrations indulging in shopping, decorating the house and offcourse preparing some traditional sweets and savories at home for all my friends and family. While last year, I made this melt-in-mouth kalakand , vanilla sandesh with strawberry dust and Punjabi style meethi mathri , this time I am planning to go ahead and make this popular sweet from the state of Gujarat: the sweet sata also called as thor . Traditionally, sata is a deep fried pastry, but just to keep the calorie count low this festive season , I decided to go a healthy way and instead of frying, opted to bake them. Trust me, they came out as flaky, crispy and delectable. If you are also looki
Read more

Burani Raita Recipe | Spiced, Garlic Flavored Yogurt

By -
Image
Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y
Read more