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Malai Jamun


Today is the last day for the theme occasion in Blogging Marathon#27 and wanted to finish the theme with a dessert.
Malai Jamun is a tempting and delicious sweet in which the regular soft and spongy jamuns are soaked in a creamy,thick flavored milk.
This recipe I adapted from here and slightly tweaked it to my convenience and taste.I made couple of times with the store bought gulab jamun mix and my kiddo loved it a lot.But this time tried it with khoya which was lying in my freezer since 3 weeks.Her is the recipe..........................


Ingredients

For the Jamun

IngredientQuantity
Unsweetned khoya/mawa1cup
All purpose flour1/4cup
Baking sodaa pinch
Ghee2tsp
Milk to knead
Sugar1/3cup
Cardamom powdera pinch
Water3/4cup
Oilas needed to fry
For the Malai/Rabdi
IngredientQuantity
Whole Milk21/2cups
Sugar1/4cup

Badam milk powder		2tbs
Pistachios(finely chopped)for garnishing


Method

  •  In a heavy bottom pan add the milk and simmer it till it reduces 1/3rd,then add the sugar.Let it boil for 5 minutes.
  • Now mix the badam milk powder in a2tbs of milk and add it to the milk.Put off the fire and keep it aside.
  • In a pan dissolve the sugar in water and heat,make a thick sugar syrup.No need of any string consistency,keep it aside.
  • In a bowl take the khoya,all purpose flour,baking powder and ghee,mix it well.Now add milk little by little and make a soft dough.
  • Pinch a small gooseberry size ball and roll into a smooth ball without giving too much of pressure.
  • Heat the pan with oil in a medium flame and drop 6-7 and rotate the pan so that all sides of the ball gets cooked evenly.
  • Once it is cooked to golden brown color drain it  from the oil and drop it in the  sugar syrup.
  • After 10 minutes take the jamuns from the sugar syrup carefully add add it to the milk  mixture and garnish it with chopped pistachios.
  • Refrigerate for 2-3 hours and serve it chilled.


Enjoy.............................................................

  • Instead of simmering the milk 11/2 cups of evaporated milk and 1/2 cup of condensed milk can be used.
  • Instead of badam milk powder finely chopped nuts and saffron can be used.
  • The amount of sugar given for the rabdi can be increased if you are not using condensed milk or badam milk powder.
Check out my fellow bloggers participating in Blogging Marathon#27.



Sumber http://www.naliniscooking.com
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