Tuesday, October 9, 2018

Posted by Mala at 12:00:00 AM 1 comment
While I have already posted how to make gulab jamuns with khoya, this is another easy version told by my brother's wife, whose friend had made this, and she said, they are unimaginably soft and just melt in your mouth.
Just tried making  it, and OMG!!! I  have never eaten any jamun like this...the perfect texture......if you make just with the instant mix, I do not like its texture...it will be too soft, won't be right.....probably, if I start making and selling these, I will certainly be a stiff rival to the best Jamun maker of  Bengaluru!!!...😄

They doubled or tripled in size, just melted in mouth, and were just awesome!!! I never knew, they will become so big, otherwise, I would have reduced them in size...see how humongous they turnd out to be!!



Ingredients
MTR Instant jamun mix - one 150 gms packet
Khoya - made from 2 cups of 3% milk
Sugar - 2 1/2 cups
Water - 4 cups
Saffron - few strands
Cardamom powder - 3/4 tsp
Cooking oil plus 2 tsps ghee, as required for frying the jamuns

Recipe Cuisine: Indian; Category: Breakfast/lunch/dinner/festival offering
Prep time: 10 mts; Khoya making time: 25 mts; Cooking time: 25 mts

Yields 28 big jamuns
or
55 - 60 small jamuns

 Khoya being made. You can make it the previous day, refrigerate, and bring it to room temperature, when you want to make jamuns

This is the MTR packet I bought...you can buy any brand, I guess so.


Put the crumbled khoya in a broad bowl, and break small lumps, if any


Add the Instant mix


Knead both together, gently,  to a soft dough, and allow to rest for 10 minutes.


Then grease your palms with little bit ghee,  shape them into jamuns, longish  or roundish ......., whatever you like


In the meantime, take the measured sugar in a pan, add saffron strands to it


Add the measured water, and allow it to boil, adding cardamom powder too


Syrup need not have any string consistency, need not become too thick also, but from the thin watery stage, it has to acquire a slightly thicker consistency, that's all.


Heat the oil, add 2 tsps ghee to it, and when it is medium hot, drop the jamuns gently. See how they are becoming bigger


Keep tossing them gently to enable them to get cooked evenly on all sides. Allow them to become brown.


Take them out, draining the oil fully, and keep them in a colander for 3-4 minutes, then....



drop them into the hot sugar syrup.


They have started drinking the syrup already!


Serve as  they are, garma garam.......hot.......or serve them chilled or serve with a scoop of vanilla ice cream!!! Either way, it is just going to slide down your throats......



This post first appeared in www.malpatskitchen.com



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