GULAB JAMUN AND JALEBI SWEET
Gulab Jamuns drenched in delicately flavoured sugar syrup is a traditional sweet in India. There are many ready-made Instant mixes available in the market but no one comes even close to the taste of homemade gulab jamuns made from traditional mawa or khoya with this recipe. Yes, this recipe uses khoya to get the desired texture and flavour. This recipe also steers away from using rose flavoured sugar syrup for richer and delighting saffron flavoured syrup. Make it from scratch today and shower your taste buds with its unforgettable taste.
Jalebi is a popular Indian dessert made with maida and sugar syrup. Served during festivals and special occasions, this traditional dessert recipe is loved not just by kids but adults too. This crispy sugary spiral tastes brilliant when served with piping hot milk or chilled Rabri. Traditionally, a muslin cloth with a small outlet is used to make the Jalebi, by pouring it in a spiral shape in the piping hot oil. However, to make the process easier, you can use a squeeze bottle, which makes it much simpler. The golden rule to make amazing Jalebis is by well fermenting the batter. For a twist, this simple recipe can also be served as a breakfast with milk or curd. This easy and quick dessert recipe is paired with various dishes in different regions. In Gujarat, Jalebi is often paired with Fafda, whereas in other regions it is served with Rabri. It is mostly prepared on festivals like Diwali and Holi, though you can make it as per your mood and cravings. It is also a delightful evening snack when paired with Samosas and hot Masala tea. What actually makes this dessert delicious is the crispiness filled with sugary taste, no wonder this delicacy tastes best when paired with a spicy side dish or after an elaborate meal. To make this Jalebi even better add some soaked saffron water to the batter this gives a beautiful yellow tint to this recipe and the aroma of saffron makes it more delightful. It is always advisable to prepare Jalebi by shallow frying, and if you are someone who loves the aroma and taste of ghee, then you can use ghee instead of using refined oil. If you like it in the traditional way, you can serve it with Rabri or Milk, but if you have guests coming over and you just don’t have the time to prepare Rabri you can top it with some condensed milk or Vanilla ice cream.
How to Make Gulab Jamun
- With the heel of your palm or the base of a flat metal bowl, mash the khoya, so that no grains remain.
- Mix in the flour and baking soda and knead into a firm dough. You can use a food processor too.
- The dough should be firm but pliable and should not feel dry. If it does feel dry, wet your hands and work the dough again.
- Shape the dough into marble-sized balls (jamuns) that are smooth and creaseless. The shape can be round or oblong.
- Heat ghee in the kadahi till a piece of dough tossed in comes up at once.
- Lower heat and fry a cube of bread till light brown (this lowers the temperature of the ghee).
- Lift out bread and add as many jamuns as will fit in, without one touching the other.
- Keeping the heat low, fry these till a golden brown all over.
- Drain the jamuns out of the ghee, and fry the next lot, increasing the heat for a few seconds and then lowering it again before adding the jamuns.
- Keep the gulab jamuns aside till the syrup is ready.
- Mix the sugar and water and place over low heat, stirring till the sugar dissolves. Make sure it does not boil.
- Increase the heat once the sugar dissolves, and then bring mixture to a boil.
- Add the milk and water mixture and continue boiling over a high flame, without stirring.
- Skim off any scum that collects on the sides of the pan.
- Cook till syrup thickens a bit. A finger dipped in slightly cold syrup should form a coating on it for a few seconds.
- Take syrup off the stove and cool for a minimum of half an hour. Strain through a fine nylon sieve or muslin cloth.
- Add cardamom and bring syrup to a boil again.
- Add the fried gulab jamuns to it and put off the heat. Let jamuns soak for at least half an hour before serving.
How to make JALEBI
- In a large bowl mix together flour (maida), chickpea flour (besan), baking powder and baking soda.
- Add yoghurt, cardamom powder and mix
- Add food colour (if using) and water to form a flowing consistency batter.
- The batter should not be too thick or thin. You may need up to 3/4 water depending on the quality of maida and besan.
- Cover the batter and let the batter sit for 10-12 hours to ferment. Mine took 24 hours because I live in a cold place. You see small bubbles on top of the batter once it has fermented.
- In the morning, whisk the batter a little. You may need to add little water [around 1 tablespoon] if the batter looks too thick at this point.
- Meanwhile, add sugar to a pan. Add water and mix with sugar and let it all come to a boil.
- Once it comes to a boil, add cardamom powder, saffron strand and lemon juice.
- Let it simmer till the syrup becomes sticky and form a one string consistency. Basically, place a drop of syrup in between your thumb and index finger and then when you move fingers away from each other, it should form a single thread.
- If you can’t get consistency, just make it sticky. Keep the syrup warm while you make the jalebis.
- Transfer jalebi batters into a squeeze bottle. The one I used had a very small tip hence the thin jalebis.
- Meanwhile, heat oil or ghee in a pan or kadai. I used a combination of the two. Keep heat to medium-low.
- Squeeze batter in hot oil, making a spiral motion from inside to outside. Remember to keep at low heat else you won’t be able to form the shape. If the batter is dispersing in the oil, maybe it’s too thin and you need to add some flour to it. Once you have made the spiral shape with the batter, increase the heat to medium-high.
- Fry till crisp from both sides. Remove from oil and immediately dip in warm sugar syrup, few seconds on each side is good enough.
- Remove jalebis from the sugar syrup and transfer to a serving plate. Enjoy homemade jalebi with milk or rabri. You may garnish with some nuts on top!
Ingredients FOR gulab jamun
- 1/2 cup Maida (All Purpose Flour)
- 1 cup grated Mawa (Khoya)(approx. 200-225 gms)
- 1/8 teaspoon Baking Soda
- Ghee (or oil), for deep frying
- 3-4 Green Cardamoms or 1/4 teaspoon Cardamom Powder (Elaichi Powder)
- 8-10 Saffron Strands (kesar)
- 1½ cups Sugar
- 2½ cups Water
ingredients for jalebi
- 1 cup all-purpose flour, also known as maida
- 1 tablespoon chickpea flour, also known as besan
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon baking powder
- pinch of baking soda
- 3 tablespoons yoghurt
- orange food colour, optional