Joy From Fasting To Feasting (Season 8)
All it means is ……”All alone I started this journey…..people started joining in and we formed a multitude”. When I started Joy From Fasting To Feasting in 2008, I had a vague picture of this event. As the years roll by….this event has acclaimed….fame, love and support….Allhumdulliah….this year we are seeing the ‘eight’ season of this event. All thanks to the constant love and support from not only the readers, fans and subscribers of this site….but also to the ones who participated and been part of this event to make it large.
That’s what begins on sweet note…will end on a sweet note too. That’s what I believe. Celebrating 8 wonderful years of Joy From Fasting To Feasting and 7 glorious years of blogging through this much adored sweet and my very favorite sweet…..Gulab Jamun….
Tips to make perfect Gulab Jamuns
- Always remember, the sugar syrup in which you will be soaking the fried gulab jamuns has to be warm not boiling.
- Don’t knead the dough too hard and tight. Gently using your fingers, knead the dough. Soft dough will give you soft gulab jamuns.
- Be careful while frying gulab jamuns. Always fry on medium heat, few at a time, depending on the size of the vessel.
Must-Try Warm Indian Dessert Recipes
How to make Saffron Milk?
- In a bowl mix few saffron stands with 3 tablespoons of lukewarm milk and stir.
- Our saffron milk is ready to use.
To Make Jamun
- 1 cup crumbled Mawa | Khoya
- 2 tbsp. All-purpose flour
- ¼ tbsp. Baking soda
- 2 tbsp. Saffron Milk
To Make Sugar Syrup
- 1 cup Sugar
- ¾ cup Water
- ½ tbsp. Cardamom powder
- Oil for deep frying
- 2 tbsp. Pistachio, roughly chopped
- 1 sheet Silver leaf
How to make Zaffrani Gulab Jamun
STEP 1: Make Jamuns
Take crumbled mawa in a bowl and add all purpose flour and baking soda to it. Lightly using your fingers mix the ingredients.
Add saffron milk and loosely using your fingers mix the ingredients. Start adding water little by little and lightly using your fingers start mixing the ingredients, till you get smooth dough. (Don’t knead hard).
Cover and keep this dough to rest for 10-15 minutes on kitchen counter.
STEP 2: Make Sugar Syrup
In the meantime, make sugar syrup by adding sugar and water to a thick bottom (wide mouthed) vessel. Add cardamom powder and on medium flame, stir till sugar gets dissolved.
Cook for 10-12 minutes on low flame or till the sugar syrup lightly thickens. Turn off the flame and set aside.
STEP 3: Frying Jamuns
Heat oil, for deep frying the gulab jamuns. Till then, lightly knead the dough and make equal sized balls and set aside.
Check whether the oil is hot enough for deep frying by dropping a small dough ball into the oil. If the ball sizzles and reaches the top of the oil, then oil is ready for deep frying.
Slowly and carefully drop one by one ball into the oil. Fry on low heat by continuously stirring using a slotted ladle to get the gulab jamuns evenly cooked on all sides.
Fry till the balls turn nice golden brown in color. Be careful not to burn them. Fry 4-5 depending on the size of the vessel.
STEP 4: Soaking Jamuns in Sugar Syrup
Take out the fried gulab jamuns on to a kitchen tissue and gently drop them into above made sugar syrup.
Do the same with the rest of the balls. Leave gulab jamuns in sugar syrup for 4-5 hours before serving.
STEP 5: Garnish
Garnish with roughly chopped pistachio and silver leaf. Serve warm or chilled.
Add love to make this zaffrani Gulab Jamun taste 'Yummy'.
Lubna's Serving Suggestions:
Gulab Jamuns are such a wonderful treat, that you can serve these warm or cold.
Warm or cold, gulab jamuns can be served with scoop of ice cream or chilled custard or rabri or in a trifle.
Amount Per Serving: Calories: 80Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 72mgCarbohydrates: 13gFiber: 0gSugar: 12gProtein: 2g