Rasmalai & Gulab Jamun

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Hi everyone! As Eid is just a few days away I wanted to share a very special recipe with you all! This is one of my most favourite dessert and I simply love a homemade rasmalai!

My mother used to make rasmalai on special occasions and hence I always associate it with happy moments and consider rasmalai a perfect dessert for festive occasions such as Eid-ul-fitr!

This recipe is also doubly special as I use the same recipe for both gulab jamun and rasmalai. It may sound strange but this recipe works fine for both!

I guess I will take this opportunity and share both desserts in the same post for your convenience.

Without wasting any time let’s get to the recipe!

Dry milk balls

The recipe for balls for both gulab jamun and rasmalai is the same.

Ingredients:

Dry milk powder (I used Nido) 1 cup
All purpose flour (maida) or self raising flour 2 tbs
Baking powder 2 tsp [If using Self raising flour 2 tbs then use 1/2 tsp baking powder]
Cardamom powder 1/2 tsp

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1. Mix these dry ingredients together.

2. Add 1 tbs cooking oil and rub in.

3. Then add 1 egg and bind the ingredients. If its dry then you can add a little milk (1 tsp at a time) or if its sticky add milk powder (1 tsp at a time). Dough should be smooth and soft.

4. Now make small balls 3/4  to 1 inch in diameter. Just press the balls a little with index finger to make a light indentation. Your balls are ready to be fried for gulab jamuns or go directly into boiling milk for rasmalai!

Rasmalai

When your balls are half way through put 1 litre milk with 1/2 cup sugar (adjust sweetness according to your liking) in a saucepan and bring it to boil. Add 1/2 tsp cardamom powder or 3-4 cardamom pods in milk for a nice flavour and aroma.

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When milk comes to a boil put in the balls. Cover the lid and lower the flame. Let the rasmslai simmer for 10-12 minutes or until the balls are doubled in size and turn all white. If they are still yellow on top it means they need more time. When ready let the rasmalai cool down in the saucepan. Then trasfer in the serving dish and garnish with lots of pistachios or almonds whatever you fancy! Serve chilled!

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Gulab Jamun

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While you are making dough put 2/3 cup sugar in 2 cups water in a wide pan (so that gulab jamuns don’t overlap when put in syrup) and bring to boil. Also put 2-3 split cardamoms. Then lower the heat (minimum) and let it simmer. Heat up oil in a wok for deep frying. It should be medium hot and put all dough balls in. Gently fry them until golden brown from all sides. When fried, directly transfer these in the sugar syrup. Put the flame on high and bring them to boil. Then lower the flame and move around the saucepan gently so that they get covered in syrup from all sides. DO NOT USE A SPOON. Now put on the lid and let them simmer for 4-5 minutes. Keep moving the saucepan after a minute. Now turn off the heat and leave the gulab jamuns in the saucepan until completely cooled down. Then transfer in a dish, garnish with pistachio flakes and serve!

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14 thoughts on “Rasmalai & Gulab Jamun

  1. Assalamualykum sister….
    You mentioned to add egg in the mixture of rasmalai…. wouldn’t it give the eggy smell in the dessert? Is there any other option to use some kinda substitute for eggs?

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    1. Wa alaikum assalam! It doesn’t give any eggy smell at all. There are a lot of desserts in which eggs are used and I have never had such problem before. I don’t know how its gonna turn out without the egg.

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  2. You make everything look so beautiful. By looking at yours recepies i feel i can make them too..you make it so easy for us..thanku so much. You are wonderful.😊

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