Gulab jamun is a very famous dessert and can win hearts instantly. Today we will make gulab jamuns out of khoya. Its a simple recipe. Do read the instructions and notes carefully before you proceed which will help you to plan better.
Ingredients for jamuns (Makes 15 medium size pieces)
100 gms khoya/ mava
50 gms flour
1/8 tsp baking soda/ cooking soda (soda should be white in colour)
1 1/4 tbsp milk
Oil/ Ghee for frying (I used half and half)
For the syrup
2 cups water
2 cups sugar
Rose essence/ pinch of elaichi powder
- Make a dough of mawa, flour, baking soda alongwith milk little by little. It has to be a firm soft dough without any cracks as shown in the pic.
- Take ghee and oil in half and half ratio till you can soak the jamun completely. Make oblong/ round shape jamuns and insert one at a time in the oil. The temperature of the oil should not be too hot.
- Once fried into golden brown remove them carefully and drain on a tissue.
- When you finish frying three fourth of the lot, keep the syrup ready by mixing the sugar and water and essence/ cardamom powder and place on the gas stove. The syrup has to be hot when you plan to drop the jamun into them.
- Let the jamuns soak for two to three hours. Garnish with almonds.
a) The jamuns and syrup both have to be hot so that the syrup soaks into the jamuns completely else the interior part will be dry.
b) If you find the mixture sticky, rub some ghee on your palms and proceed with the making of jamuns.
c) Ensure that the jamuns are free of cracks while making them.
This is an absolute delicious chutney and goes well with any idli or cucumber dosa/ any other dosas as well. The best part of this chutney is making use of the left overs. For this you will need:-
Cucumber peels of 1/4 kg cucumbers (I have taken the peels left from the ones I made the cucumber dosa)
Few corriander and pudina leaves (I used a combination of corriander and curry leaves)
1 small green chilly
2 red chillies (I used kashmiri red chilly)
1/2 tsp asafoetida
Ginger – 1 inch piece
Coconut – 1 cup
1 tbsp udad dhal
1 tsp channa dhal
1/2 tsp Mustard
2 Red Chillies
1 tbsp Oil
- Heat oil and fry the cucumber peels well, till light brown
2. Add udad and channa dhal and fry for sometime till light brown. Add the mint and coriander leaves and fry for a minute.
3. Grind all the ingredients with grated coconut and a little water, if you need a watery chutney you can add more water, about 1/2 cup to start with.
4. Heat oil and season with red chillies and mustard seeds and pour over the chutney.
PS – You can store the leftover chutney in the freezer as well,tastes just as fresh.
Hello friends, I am going to introduce this special Cucumber Dosa from Mangalore. This dosa goes best with Black Gram Curry/ Cucumber Peels chutney.
It is different from the traditional Neer Dosa, though the texture is almost the same. You can eat it plain with some cardamom infused, the flavours and the light green colour just lingers on. To prepare this type of dosa you will need:-
Ingredients – Serves 4-5
¼ kg light/ dark green cucumbers (I used the dark green ones, whatever available)
2 cups raw rice (Sona Masuri)
½ cup grated coconut
¼ cup jaggery
½ green chilly
4-5 sprigs coriander
Cardamom Powder – a pinch (optional)
Salt to taste
1. Soak the rice for 4-5 hours. Given are the ingredients to be ground (added coriander separately) alongwith the rice.
2. Batter should be that of neer dosa/ pancake consistency
3. Heat a nonstick pan and lightly grease it. The flame should be high when pouring the batter. Pour the batter and hold the griddle and just turn the pan lightly so that the batter spreads evenly in the form of a thinner dosa as shown.
4. After a minute close with the lid and let it cook for 1-2 minutes.
5. Remove, fold it first into half and then again into half like in the picture.
6. Serve with Black gram curry/ Cucumber peel chutney – http://bit.ly/1Ym5Zwa