UPWAS GULABJAMUN / FARALI GULABJAMUN

Farali/ Upwasache Gulab Jamun , yes you heard it right. Gulab jamun is a dessert which is popular throughout the Indian Subcontinent. It is a melt-in-mouth dessert and is most relishing after a sumptuous meal. This fasting/ farali gulabjamun recipe is nothing but prepared with Khoya/ Mawa and used Arrowroot / Ararot Powder as a binding agent. These taste just amazing and pretty easy to make. These are not only tasty but very soft, juicy and perfect sweetness and richness. You can try this recipe during this on-going Navratri festival and enjoy this melt-in-mouth dessert. Learn how to make Farali Gulab Jamun with step-by-step pictures. 

 

INGREDIENTS:

125 gms Khoya/ Mawa

1 tablespoon Arrowroot Powder/ Flour

1 Cup Sugar

1 Cup Water

Few Saffron Strands

Few Pistachios slivers

15-20 Chironji / Charoli

¼ teaspoon Cardamom Powder

Silver Warq, for garnishing

Ghee/ Shengdana Oil for frying

METHOD:

STEP 1 – In a sauce pan, add sugar and water, let us mix it.

STEP 2 – Heat it on medium flame until sugar dissolved.

STEP 3 – Let it boil for 2-3 minutes.

 STEP 4 - Switch off the flame and add cardamom powder and saffron strands and give a nice mix. Keep the sugar syrup aside.

 STEP 5 – In a mixing bowl, add crumbled khoya and arrowroot powder. Give a nice mix and make a smooth and soft dough.

STEP 6 – Cover and keep the dough aside for 20-25 minutes.

STEP 7 – After 25 minutes, grease your hands with ghee.

STEP 8 – Take small portion of dough, roll it.

STEP 9 – Make a dent with thumb in the centre.

STEP 10 – Put 2-3 chironji and close the sides.

STEP 11 – Seal the edges properly and roll it again like small ball. With the same procedure make all gulabjamun and keep them aside.

STEP 12 – Heat oil on medium flame. Once the oil is hot enough, slow down the heat.

STEP 13 – Drop 4-5 gulabjamun in it and deep fry.

STEP 14 – Use a slotted spoon and gently flip the gulabjamun to cook from the other side.

STEP 15 – When they are nice brown in colour remove them.

STEP 16 – Transfer on kitchen towel to drain excess oil/ ghee.

STEP 17 – Drop them in sugar syrup and keep aside for 10-15 minutes.

STEP 18 – Serve farali gulabjamun with a garnish of pistachio slivers and some silver warq and ready to serve.