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Kesharia GulabJamun

Oct-22-2017
Rajani Gupta
20 minutes
Prep Time
30 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Kesharia GulabJamun RECIPE

Perfect festive sweet

Recipe Tags

  • Veg
  • Easy
  • Indian
  • Frying
  • Dessert
  • Low Fat

Ingredients Serving: 10

  1. Khoya or mawa 250 grams
  2. Chena 50 grams
  3. Maida or refined flour 20 grams
  4. Oil or ghee for deep frying
  5. Sugar powder 1 tablespoon
  6. Sugar 500 grams
  7. Chilled milk 1/2 cup
  8. Pistachio 1 tablespoon
  9. Kesharia colour 1 teaspoon
  10. Some saffron strands
  11. Elaichi powder 1/2 teaspoon

Instructions

  1. TAKE 250 GRAMS KHOYA 50 GRAMS CHENA
  2. 2O GRAMS MAIDA ,1/2 TEASPOON ELACHI POWDER, SAFFRON COLOUR AND SAFFRON STRANDS
  3. CHILLED MILK
  4. GRATE THE KHOYA
  5. MASH KHOYA AND ADD CHENA
  6. ADD CHILLED MILK
  7. ADD MAIDA
  8. 1/4 TEASPOON BAKING POWDER
  9. ADD ELAICHI POWDER AND SAFFRON COLOUR
  10. AGAIN ADD HALF OF CHILLED MILK TO THE MASHED SMOOTH DOUGH
  11. TAKE ONE TABLESPOON SUGAR ONE TABLESPOON KHOYA AND SOME PISTA
  12. MIX ALL THIS
  13. ADD ELAICHI POWDER
  14. SOME SAFFRON STRANDS
  15. GIVE A NICE MIX
  16. MAKE SMALL BALL FROM DOUGH
  17. TAKE 500 GRAMS OF SUGAR AND ADD HALF OF ITS WATER
  18. MAKE A THICK CHASNI
  19. ADD ELAICHI POWDER
  20. ADD SOME SAFFRON SOAKED IN WATER
  21. CHASNI IS READY NOW
  22. TAKE SOME GHEE IN A KADAI
  23. TAKE A SMALL BALL . FILL THE STUFFING
  24. MAKE A BALL WITHOUT ANY CRACK
  25. PUT THIS BALL IN HOT OIL FOR FRYING
  26. FRY IT ON VERY LOW FLAME .
  27. FRY IT TILL TURN GOLDEN IN COLOUR
  28. TAKE THEM OUT AND POUR IN HOT CHASNI
  29. FRY ALL THE GULABJAMUN WITH SAME PROCESS
  30. AFTER FRYING ALL ..PUT IN CHASNI AND MAKE IT BOIL FOR TWO MINUTES
  31. SWITCH OFF THE FLAME AND ITS DONE NOW
  32. AFTER COOLING SERVE IN SMALL BOWL
  33. GARNISH WITH ALMOND AND PISTA FLAKES
  34. ENJOY THIS DELICIOUS ..GULAB JAMUN

Reviews (1)  

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Sharmila Mathur
Oct-23-2017
Sharmila Mathur   Oct-23-2017

Perfect sweet for any festival... love the taste of a hot gulab jamun....

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