Malai Jamuns

This is my own recipe. Small variation from my gulab JAmun.


Gulab jamun mix (Any brand)
2 cups water
2 cups sugar

For Malai:

Milk - 1 litre
Saffron threads - 3 to 4 nos
Condensed Milk - 1/2 tin (Milkmaid) 

Add 1/4 measure of water to 1 measure of MTR mix and knead the mix gently into a dough. Set aside for 5 min. Make small balls and fry in hot oil ghee over a low flame until golden brown.  To make sugar syrup, mix 2 cups of sugar with 2 cups of water in a deep pan.  Stir constantly with a spoon on medium sheat for 10-15 minutes until sugar is all dissolved in water. Soak the gulab jamuns in hot sugar syrup for 15 to 20 min unlike in original recipe. Carefully remove the jamun pieces from syrup and keep aside.  Keep the left out syrup aside.

Side by side, take a non stick pan, add milk, condensed milk. You can add saffron and Stir continuously till the mixture starts to thicken. This is called rabri/malai. Keep it in the refrigerator till it is cooled.

Alternatively, you can use the left out sugar syrup for preparing rabri. This is time consuming method. Add milk (one litre) to the thick bottomed pan and simmer it to 1/4 litre. Stri continuously to avoid burning. And then add left out sugar syrup from jamun, saffrom threads and stir continuously. The final output should be in semi thick consistency. Add the jamuns to the malai mixture and serve chilled.

Yummy golden brown balls in flavored sugar syrup is now ready to be gulped with rich creamy milky malai.… Highly addictive....Highly Calorie

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