Authentic Mava Gulab Jamun

A Very Happy Diwali to all our readers !!!!

Diwali for Jains: Diwali or Deepawali is the most significant festival in India. For the Jains, it is second in importance after the Paryusana Parva. For Jains Diwali commemorates the anniversary of Mahavir’s moksha. Mahavir achieved moksha on this day in 527 B.C. The Diwali celebration commences early in the morning of the preceding day, for it was at that time that Mahavira began his final discourse which continued till late in the night of Diwali. It is said that the eighteen kings of north India who were part of his audience concluded that the light of their master’s knowledge ought to be sustained symbolically by the lighting of the lamps. For this reason it is known as Dipawali since dipa means lamp, or Diwali.

On the day of the Niravana Kalyanaka of Lord Mahavir, the Jap or chanting of ‘Shri Mahavir Swami Sarvgnaya Namh’ is performed at night and at midnight the Jap of ‘Shri Mahavir Swami Parangataya Namh’ is performed by the people belonging to the Jain faith.

In any which ways Diwali is auspicious for everyone..and for this occasion I made this khoya/Khova Gulab Jamun, using Kosher Ricotta, by pouring it out in a non stick kadai/pan. Keep stirring on a very low flame till the moisture is entirely evaporated. It took about 25-30 mins for me to get a consistency of Khoya/Mawa, that along with bisquick & milk powder gave a very good texture and flavour of this Gulab Jamun..It exactly gave that rich tastes like the jamuns made in India Only with khoya/mawa..Wanna know how I made....Lets go to the recipe.

Cooking & Preparation time: 20-30 mins

Yields About: 18-20 Small Size Jamuns

Ingredients

1 C Vegetarian Ricotta Cheese/Mawa/Khoya **

1/2 C Non-fat Carnation Milk Powder

1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda)

1 tablespoons butter -melted

1 tsp Cardamom powder

Whole milk just enough to make the dough

For Sugar Syrup:

2 C Sugar

1-1/2 C water

4-5 Cardamoms, crushed

Few strands of Kesar / Saffron

Ghee | Oil for deep frying

Method:

1.  Make the dough by combining the khoya,milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough.

2.  Divide the dough into 18-20 equall portions.

3.  Heat Ghee on high and then lower the heat to medium, now quickly make soft balls by gently rolling each portion between your palms. Place the balls on a plate, cover them with a damp yet dry kitchen towel.

4.  Now gently slide the balls into medium- hot ghee from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them,instead, gently shake the pan to ensure slow complete cooking & even browning.

5.  In about 3-4 mins, the balls will rise to the surface, if the temperature is just right. If its too high it will tend to break.

For Sugar Syrup: The syrup should be made earlier and kept warm. 

1.  To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". 

2.  Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.

3.  Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. MAKE SURE ITS NOT BOILING HOT.

4.  Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature. ENJOY !!!


**Ricotta cheese is made from left over whey after some other types of cheese are made; and that process may have used animal rennet to separate out the cheese and whey. If you are able to get hold of Organic Dairyland by Shalom farms which is vegetarian go ahead with it. Otherwise stick on to Mawa/Khoya. Biazzo brand ricotta cheese is certified as approved for Kosher use, meaning that there is no meat in the diary. We are following up with this company to confirm that this brand is free of any animal renett and will update this post if we hear anything from them.

IndusLadies Diwali Free E-Book !

For the upcoming Diwali festival on October 26th, 2011, IndusLadies are compiling an E-book called "100 Yummy Diwali Sweet Recipes”.They are collecting sweet/dessert recipes from various food bloggers to be featured in this E-Book.

This E-book will be made available as a free download to their community's 1.3 Lakh+ members and to their 9000+ Facebook fans. It's LOTS and LOTS of exposure to those food blogs entering the E-Book!!

I am sending Gulab Jamun

Posted in: diwali sweets,fried milk balls in sugar syrup,gulab jamun,how to make gulab jamun from scratch,Indian Mithai,indian sweet,sinful,sweet