Gulaab Jamun with Twist

Lock Down Special : Marie Gold Gulaab Jamun

Gulaab Jamuns made from Marie Gold Cookies.
Yes, you read it right… this recipe is super simple and doesn’t need much ingredients.
From a 10₹ pack of Marie Gold Cookies, you can make 10-12 Gulaab Jamuns.
These Gulaab Jamuns are super soft and tastes exactly like those made with khoya and maida.
Let’s get on to the recipe.
Ingredients

Marie Gold Cookies : 80gm pack – 10₹
Desiccated Coconut : 1/4 cup
Baking Soda : 1/2 of 1/8 tsp (I would share a picture)
Milk : 1/4 cup + 1 tbsp
Sugar : 1 1/2 cup
Water : 1 cup
Green Cardamom : 2
Saffron : 4-5 threads
Oil/ Ghee : for frying Gulaab Jamun
Method
Sugar Syrup
• Take a heavy bottomed pan, add water and sugar in it.
• Let sugar melt, add green cardamom and saffron threads.
• Let it cook on medium flame for 5-7 mins.
• Your syrup, should not be very thick, but it should be sticky like oil.
Turn of the flame.

Gulab Jamun Balls
•Crush 1 pack of Marie Gold Cookies in a blender to make a fine crumb.
• Sieve cookie crumb in a bowl.
• Add desiccated coconut to cookie crumb.
• Add baking soda, I have mentioned, how you have to measure your baking soda. It is approximately 2 chutki, for those of you who don’t have measuring spoons.
• Add milk gradually to the mix and knead a dough. You don’t have to press the dough hard. Just combine it together and it’s good to go.
• Make 10-12 balls, grease your palms with oil, and start rolling the dough, till you make creaseless balls.
• It is important that the balls should not have any crack, or else, the Gulaab Jamuns would burst open while frying.
• Take oil in a pan for frying the balls, when the oil is medium hot, add balls. To ensure that the balls don’t break, add 4 balls at a time.
• When the colour of the balls, starts changing, put your flame on low. This would allow your Gulaab Jamuns to cook properly from inside too.
• When the Gulaab Jamuns are golden brown or slightly darker (you can adjust the colour to your wish) , you have to dip them in Sugar Syrup.
• When you add hot Gulaab Jamuns in Sugar Syrup, make sure, Syrup is warm.
• Add Gulaab Jamuns in Syrup immediately after frying. Then add the next batch and fry them.
This step is really important.
• After you have soaked all the Gulaab Jamuns in the Sugar Syrup, Keep a griddle/ tava on high flame.
• When griddle is hot, Keep the Sugar Syrup Wok on top of it and cover with lid. As shown in picture above.
• Bring the Sugar Syrup to boil. This would ensure that, the balls soak in enough syrup.
I could have directly kept the wok on flame, but, that would have removed skin of some Gulaab Jamuns.
This is why, I avoid, direct heat.
• Turn off the gas, when Sugar Syrup Boil.
• Let the Gulaab Jamuns rest in Syrup for 2 hours, before serving them.
You can garnish them with nuts of your choice.

2 thoughts on “Gulaab Jamun with Twist

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