For Syrup:
Take a Large pan.
Dissolve the sugar in 1 1/2 cups of water and bring to a boil.
Simmer over low flame till the syrup is of 1 string consistency.
Remove any impurities if any which come to the top of the syrup using a Karchi (spoon).
Add the saffron and keep the syrup warm.
For the gulab jamuns:
Take a large bowl.
Combine the khoya, flour and cardamom powder and mix well.
Knead and make a firm dough without using any water.
Divide this mixture into 25 equal portions and roll into rounds.
Ensure they have no cracks on the surface as the gulab jamuns may crack while frying.
Refrigerate for 15 minutes.
Deep fry in ghee over a slow flame till the jamuns are golden brown in color .
This should happen in approx 10 mins
Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
Serve warm….with a smile..:)
Camera eye – Paresh wayangankar
He can be contacted for any of your professional shooting needs on Email id-[email protected]/ [email protected] / [email protected] or Mobile no- 9820149322 / 9967350679
Recipe suggested by Ms. Smita Kulkarni
Uttpal K
Copyright © Uttpal K
1. If you share this post, please give due credit to the author Uttpal K
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© Uttpal K., all rights reserved.
Disclaimer: Stories in this Blog are a work of fiction. Events, Places, Settings and Incidents narrated in the stories are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.
Copyright Notice:No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Uttpal K who holds the copyright.
