Sunday, 13 November 2016

COCONUT SHAHI GULABJAMUN


Prep Time  : 25 mins
Cooking Time  : 30 mins
Serve  : 6

INGREDIENTS
Whole dried milk /mawa   -  250 gms
Cottage cheese / paneer    -  100 gms
All purpose flour  -  3 tbsp
Milk  -   1 tbsp
Baking powder  -  a pinch
Oil  -  for frying
For syrup
Sugar   -   1 cup
Water   -   1.5 cup
Lemon juice  -  1 tsp
Cardam powder  -  1/4 tsp
Saffron  -  few strands
Grated coconut powder   -  4 tbsp for coating

METHOD
Grate the mawa / whole dried milk and cottage cheese / paneer and mix well.
We mashed the paneer / cottage and mawa / whole dried milk very well and make a soft and smooth dough.
Add all purpose flour/maida,baking powder and milk and mix very well.
Divide the dough in equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Heat enough oil in a pan for deep frying.
Deep frt the gulab jamun on low heat till golden brown.
Drain in paper napkin.
For syrup
Heat sugar and water in a pan till sugar dissolves.
Keep in a medium flame for 10 mins.
When it gets stick it means syrup is ready.
Add lemon juice and mix well.
Add cardamom powdcer and saffron and m ix well.
Place the fried gulab jamun in the sugar syrup.
Soak them for two hours.
Coat them with grated coconut powder and serve.