Gulab Jamun is one of our favourite dessert for all wedding ceremonies. All age groups enjoy it.
Ingredients:
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260 gm Mawa ( Whole dry milk)
3 tbsp Maida (all purpose flour)
1 tbsp Sooji (semolina)
2 tbsp milk
1/4 tsp baking powder
7-8 Cardamom
2 cup sugar
2 cup water
1/4 tsp saffron
1 tbsp pistachos flakes
Peach pulp :
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1 cup chopped peach after peeling
1/2 cup sugar
Mix both and cook it on medium flame till it becomes thick and dry.
Procedure :
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1) soak 1 tbsp of sooji in 2 tbsp of milk.
2) Make sugar syrup with 2 cups of sugar and 2 cups of water. Add cardamom powder and saffron and boil till it is thick. Add 3-4 drops of lime juice, so that sugar does not crystalize. Keep it aside till it becomes luke warm.
3) Mix mawa, maida, sooji soaked in milk, baking powder and make smooth dough.
4) Make medium and equal size balls and make a hole in the center and fill the peach pulp in the centre, and make it round shape with smooth finishing and no cracks on balls.
5) Keep oil for frying in deep pan on low flame. Check the oil by putting one small ball in the oil, if small bubble start forming around small ball then the oil is ready to fry rest of the balls. The ball should slowly float up.
6) Fry the balls till they are golden brown, in meantime take a plate and take some tissue papers and spread it on the plate. Once the balls are golden brown, transfer them to the plate. Tissue paper with absorb the excess oil.
7) After a while soak the balls in sugar syrup for half an hour.
8) They are ready to serve. Garnish them with flakes of almonds and pistachios.
NOTE :
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1) Sugar in peach pulp can be adjusted as per your taste.
BENEFITS :
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1) Mava and milk are good source of vitamin D and calcium.
2) Peach improves heart health.
Tanya's kitchen 