Tuesday, August 24, 2010

Raksha Bandhan and Dry Jamun

Tried and tasted by Nivedita
Hi All,
After my marriage,I always missed my brother on this day as I was in UAE and we could not meet at all during this period. After 11 years, last year, we both celebrated together. But this time again we could not meet as the kids have school. But I always wish him all the good things in the life.
This is for him and my daughters who does not have brothers. But today, they tied Rakhi to each other and celebrated with home made Jamuns.









There are few recipes which never comes out perfect for me. Jamun is one of those. But! this time it was a super duper hit!! At last I learnt to make jamuns at home. 
I always made jamuns with ready packet from the market. MTR is always a good help for me. 
But preparing everything at home for Jamun was a real tricky for me, And today I can make it at home. All thanks goes to three people.
First is  Suma of Cakes And More!!! : who posted the recipe to make KHOYA or mava. I am really thankful to her for sharing it with us.
 Second is PJ of      Seduce Your Tastebuds....  whose RECIPE  I had bookmarked to make it.
When I browsed her recipe, she had followed it from other blog. 
That is from Chef in You, who has given a detailed recipe  Here
I prepared very little yesterday as I was not sure about the outcome. But as Jamuns came out so good, that I had to prepare it again for today.
For Jamuns:
Home made KHOYA- 1 cup, grated
Home made Paneer - 3/4 cup, grated
Cardamom powder - 1 tsp
All purpose flour or Maida - 1 tbsp
Milk - 1 to 2 tbsp for mixing.

For syrup:
Sugar - 2 cups
Water - 1 1/2 cup
Rose essence - 1/2 tsp(optional, I did not put)

To fry Jamuns:
Oil - 1 cup
Ghee - 1/4 cup
Or take 50:50

Take sugar and water in a steel vessel and bring it to boil. After five minutes, take a spoon of syrup and check the thread consistency. Off the heat when it reaches one thread consistency.
Till that,
Take all the ingredients for jamuns in a wide plate or vessel.
Mix and knead it well to remove lumps and get soft dough. But do not over do it.
Make small balls and keep ready.

Keep oil and ghee on heat. When hot, reduce the flame and start frying the jamuns in batches. Fry till they are almost very golden color. 
Remove, drain the oil and put into the ready syrup.
Keep it in the syrup for 1 to 2 hours. 
Remove and store in a dry glass jar.(If remains before you store)

This is my second time preparation in two days. 

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Keep Smiling,

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