SWEET CRAVINGS

The festive season is here. It’s time to give in and indulge. We are going with non-fried gulab jamuns and shrikhand-frosted cupcakes

- SEEMA SREEDHARAN 

NON-FRIED GULAB JAMUNS

INGREDIENTS For the Gulab Jamun

• Milk powder, 1/2 cup

• Maida / refined flour, 1/4 cup

• Baking powder, 1/2 tsp

• Ghee, 1 tbsp

• Milk 3 tbsp (this depends on the smooth

consistency.Depending on that, you might need 1/2 tbsp less or more).

For the Sugar Syrup

• Sugar, 1 cup

• Water, 1 cup

• Cardamom pods, 4 to 5

• Saffron, few strands Rose water, 2 tsp

(Add this once the syrup is cooked and ready).

METHOD For the Gulab Jamun

1. Combine all the powders in a bowl.

2. Add ghee and bind together.

3. Add in the milk and knead into a soft dough.

4. Shape the dough into small balls.

5. Put a little ghee in the appam pan and place

one ball in each section and cover it for a few minutes. Keep flipping the gulab jamun so that it doesn’t cook from only one side. Also, while cooking, put a little bit of ghee in each slot. Else they will be super dry.

For syrup

1. Combine the sugar and water in a saucepan over medium heat.

2. Simmer until the sugar dissolves and the consistency becomes syrupy.

3. Now add the saffron and cardamom pods. Remove from heat and add rose water.

ASSEMBLY