Chocy Jamun Recipe

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Recipe Ingredients

2.5 cups Khoya
3 tbsps Cocoa Powder
4 cups Sugar
4 tbsps Refined Flour
1.5 tbsps Baking Powder
4 tbsps Chocolate Chips
2 tsps Drinking Chocolate
for frying Oil
3 cups Water

Recipe Method,/b>

In a bowl sieve maida, cocoa powder, drinking chocolate, baking powder and mix well
Make sugar syrup and keep it aside
In a grated khoya add a little water and roll out into a smooth dough. Make out small balls out of the dough.
Stuff these balls with the chocolate chips.
In wok heat oil and deep-fry the ball till golden.
Drain and dip them in the sugar syrup.
Serve hot

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Gulaab Jamun

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Recipe Ingredients:

Milk powder 2 cups Baking powder 2 tsp Eggs 2 Ghee melted 2 tbsp Flour 1 tsp leveled Ingredients for sugar syrup Sugar 2 cup Water 3 cups Green cardamom 4 Orange color 2 drops.

Recipe Method: In a bowl mix together milk powder, baking powder and flour, add in melted ghee and mix well, add to it eggs and knead well to form into a dough, if required add 1 or 2 tsp milk, make into tiny balls, heat ghee in a wok and deep fry balls on low flame, continuously stirring with a spoon.

Method for sugar syrup:In a pan take water, sugar, green cardamom add orange color and cook till sugar dissolves for about 10 minutes, add your fried jamuns in the sugar syrup . Cover and cook for 10 min on very low flame.

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Gulab Jamun Sweets Recipe

Ingredients:

Flour 1/2 cup
Finely crumbled khoya 1 cup
Baking soda 1/4 tsp
Green cardamom powder a pinch
Saffron few strands

For Sugar Syrup:
Sugar 2-1/2 cups
Water 1-1/4 cups
Oil for deep frying

Method:
In a bowl, add the crumbled khoya and flour and baking soda. Mix well. Add very little water at a time to make smooth but firm dough. Don’t knead dough. Keep aside. In a pan add water and sugar to make sugar syrup, remove scum from sugar water if any. Add the cardamom powder. Let the sugar syrup thicken very lightly. It should be sticky to touch, remove from flame and let cool for a while. Saffron strands may be added if using. Meanwhile start making small jamun balls. When the oil is heated to a medium, drop the jamun balls carefully from sides taking care not to crowd too much in the pan. Take a ladle and turn the jamun balls while frying as they tend to stick in the bottom when first dropped in oil for frying. Just roll the jamun balls all over to enable uniform cooking and colour. When almost deep reddish colour, remove drain oil on a paper towel. Drop these jamuns into the prepared sugar syrup. Let them remain immersed in syrup for some time. Serve either chilled or warm.

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Khoya Gulab Jamun Recipe

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Khoya Gulab Jamun Recipe

Gulab Jamun is traditional and festive dessert,Here Chef Afzal is sharing the recipe for khoya Gulab jamun which is quick and easy to make, Do watch the recipe for home made khoya, you can try this recipe on any occassion by chef Afzal on Zauq.

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Milk Powder Ke Gulab Jamun Recipe

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Milk Powder Ke Gulab Jamun Recipe

Gulab Jamuns are an Indian specialty. This calorie rich Khoya based dessert is soft & fluffy which melts in mouth and great in taste now make this fabulous sweet recipe at home with dry milk poder and and get great taste by Chef Afzal Nizami on ARY Zauq.

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Gulab Jamun Recipe

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Recipe Ingredients

Instant Dry Milk (Milk Powder) – 1/2 cup
All Purpose Flour – 2 tbsp
Yogurt – 2 tbsp
Clarified Butter – 1 tbsp
Baking Soda – 1/4 tsp
Water – 2 cups
Sugar – 2 cups
Rose Essence – few drops, optional
Cardamom Powder – 1/2 tsp or to taste
Saffron – few strands, optional
Oil – for deep frying

Recipe Method

Make the syrup in a pan by adding Water, Sugar, Rose Syrup, Cardamom Powder and Saffron.
Put the pot on the flame and bring to boil. Once it starts boiling, reduce the heat and allow it to simmer.
Meanwhile, get the oil for deep-frying ready. Heat up the oil on low-to-medium heat
For the dumpling, in a mixing bowl , add in all dry ingredients i.e Instant Dry Milk , All Purpose Flour, Baking Soda.Mix well and add in the Clarified Butter and after that slowly start mixing in the yogurt. Make into a dough.
Allow it to rest for 5 minutes. Make desired size balls, make sure they are smooth and do not have any creases.
Test the oil by dropping a small piece of dough, if it sits at the bottom of the pan for a minute before coming to the surface, the oil is ready.
Carefully drop 3-4 dumplings in the oil and keep rotating them for an even color.
Once the dumplings are a dark golden brown, take them out into a paper towel.
Bring the syrup to another quick boil and drop in the dumplings.
Turn off the flame and cover the Gulab Jamuns and let them soak in the syrup for 45 minutes to an hour.
Gulab jamuns can be served hot or cold. This recipe makes about 10-15 Gulab Jamuns.

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