Name: Banarasi Gulab jamun in Sweet and Spicy Lagoon recipe by hema khanna at BetterButter
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Yield: 4
Ingredients: For gulab jamun; Mawa, 100grams; Maida, 50grams; Baking soda, pinch; Milk, as required; For sugar syrup- Sugar-3/4 cup; Water, 1+1/4 cup; Elaichi powder, 1/4tsp; For lagoon-; Left sugar syrup, 1 cup; Water, 1/2 cup; Dry mango powder, 2tsp; Red chilli powder, 1tsp; Roasted cumin powder, 1tsp; Black salt, 1/2tsp; Salt, to taste; Ginger, 1/2inch, grated; Fennel seeds powder(saunf), 1/2tsp; Carom seeds(Ajwain), 1/2tsp; Asafetida(Hing), pinch; Other ingredients-; Potato, 1 big, sliced; Handful peanuts; Cashews-4,5; Pomegranate seeds, 1/4 cup; Coriander leaves, 1/4 cup, chopped; Sev, 1/4 cup; Oil, as required

ABOUT Banarasi Gulab jamun in Sweet and Spicy Lagoon RECIPE

It is a unique combination of something sweet with something spicy. A sweet dessert i.e. gulab jamun has been prepared and it is accompanied with potaotes and the leftover sugar syrup has been used to prepare the sweet n spicy lagoon which tastes very different.

Ingredients Serving: 4

For gulab jamun
Mawa, 100grams
Maida, 50grams
Baking soda, pinch
Milk, as required
For sugar syrup- Sugar-3/4 cup
Water, 1+1/4 cup
Elaichi powder, 1/4tsp
For lagoon-
Left sugar syrup, 1 cup
Water, 1/2 cup
Dry mango powder, 2tsp
Red chilli powder, 1tsp
Roasted cumin powder, 1tsp
Black salt, 1/2tsp
Salt, to taste
Ginger, 1/2inch, grated
Fennel seeds powder(saunf), 1/2tsp
Carom seeds(Ajwain), 1/2tsp
Asafetida(Hing), pinch
Other ingredients-
Potato, 1 big, sliced
Handful peanuts
Cashews-4,5
Pomegranate seeds, 1/4 cup
Coriander leaves, 1/4 cup, chopped
Sev, 1/4 cup
Oil, as required

Instructions

Take a bowl and add mawa and crumble it to pieces.
Now to the mawa add maida, baking soda and mix it well.
Now add drops of milk as required and knead a smooth, soft dough of this mixture.
Put a pan on flame and add oil and let it heat completely and then slower the flame.
While the oil is heating, on another burner, put another pan and to it add all the ingredients under sugar syrup category i.e. sugar, water and cardamom powder and form sugar syrup of 1 string consistency.
Meanwhile the sugar syrup is being prepared, take the prepared dough and form small balls out of it and deep fry them in the heated oil until little dark brown on slow flame only.
Put the fried Gulab jamuns in the prepared hot sugar syrup and then switch off the flame. Let it remain their until required.
Now in the same oil, fry the potatoes until slight golden brown and keep aside.
Fry the peanuts and cashews too and keep aside.
Now take the Gulab jamuns out of the sugar syrup and keep them aside in a separate bowl.
Now to the left 1 cup sugar syrup add 1/2 cup water and switch on the flame.
Now to it add, carom seeds, dry mango powder, red chilli powder, cumin powder, black salt, salt, ginger, asafetida, fennel powder and mix everything well.
Give the mixture a boil and then simmer the flame.
Let it cook for 8-9 minutes by stirring occasionally and then switch off the flame.
Sieve the mixture and keep aside.
Now let's start our plating.
Take a serving dish and pour in the prepared lagoon.
Now keep the fried potato pieces on it.
On top of the potatoes put prepared gulab jamun pieces. One on each piece of potato.
Now top it with peanuts, cashews, sev, coriander leaves, pomegranate.
Serve and enjoy this delicious unique combination.

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