When Srivalli announced that October month’s challenge for ICC is Gulab jamun, I was more than happy. Because I had Indo’s Gulab Jamun already in the list. In the history of my family we have been using ready mix only for years to make these delicious melt in your mouth jamuns. I was thrilled by the step-by-step explanation provided by Indo and had marked it right away for Diwali.
Everything went as per plan. I have one doubt on me making a mistake. When I mixed the yogurt and baking soda I think I have not kneaded into th dough uniformly and hence few of my jamuns were fluffy and soft and few turned to be slightly rubbery. But on the whole they tasted very creamy and kovaish and my elder one literally lived on it almost a week after Diwali. I am so happy and next time when I do I shall watch out the baking soda. Thanks Srivalli for the challenge and Indo for the fool proof recipe!
Gulab Jamun from Indo
Maida (all purpose flour) – 1/2 kg
Curd (yogurt) – 1 tbsp
Baking soda – 1 tsp
Sugar – 2 litres
Lemon – 1/2
Ghee – 2 cups for deep frying.
To Make Khova
Make 3/4 inch diameter balls and set aside
Prepare sugar syrup
In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil.
Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.
Deep frying the Jamuns
Heat the ghee and deep fry the balls, adding a few at a time till golden brown.
Cool the balls and soak them in the sugar syrup.
Let sit for a few hours.
Normally ghee is recommended for frying the jamuns, but regular cooking oil can also be used. But I used ghee for a great favor! After all it’s for the festival 😉