Thursday, 20 October 2016

COCONUT MILK POWDER GULAB JAMOONS

Sweets and auspicious occasions go hand-in-hand in any family and so is in ours! Traditionally, Gulab Jamun are prepared by Indians after cooking milk for a long time, low and slow until it thickens into a thick and creamy mass called mawa in hindi. Modern day's, quick version of mawa, is Milk Powder. For a change I have tried gulabjamoons with coconut milk powder instead of milk powder.It turns out well with the heavenly taste of coconut.
Especially for kids, this time is to enjoy lots of sweets and crackers, that too with this unique type of coconut milk powder gulab jamoons.
Celebrate this Diwali with his unique coconut milk powder Gulab Jamoons.






INGREDIENTS

Milk powder                          - 1 cup
Coconut milk powder            - 1 cup
Maida                                    - ½ cup
Baking soda                        - a pinch
Ghee                                   - 1 tsp
Curd                                   - 1 to 2 tbsps
Cardamom powder           - ½ tsp
Oil or ghee                        - for deep frying










INGREDIENTS FOR SUGAR SYRUP

Sugar                          - 1 ½ cup
Water                          - 2 cups
Rose essence             - ½ tsp
Lime juice                  - 1 tbsp

METHOD FOR MAKING SUGAR SYRUP

In a wide bowl mix 2 cups ofwater with 1 ½ cups of sugar and allow to boil in a medium flame.
The consistency of the sugar syrup should be little sticky, It will  take around 8 to 10 minutes to get this consistency.
When the sugar syrup reached the desired consisitency add half a tea spoon of rose essence mix well and remove from flame also add lemon juice to stop crystallization process.cover and keep aside.









METHOD FOR MAKING COCONUT MILK POWDER GULAB JAMUN

In a large mixing bowl mix milk powder, coconut milk powder, cardamom powder, baking powder, add ghee and crumble well.
Slowly add curd little by little and knead well.
knead to a smooth, little sticky  and soft dough.
Make small balls greasing ghee to hands, there should be no cracks on balls. (else there are chances for gulab jamun to break while frying.)
Heat the ghee or oil  on low flame and when the ghee is moderately hot, fry the jamuns.
Fry the balls on low flame stirring in between till it turns golden brown colour.
Drop the hot jamuns into hot sugar syrup and cover the lid and rest for 2 hours.
Finally, the jamuns have doubled in size.
Coconut milk powder jamoons are ready to serve.
Garnish it with grated almonds ( optional )








2 comments:

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