If you like Gulab Jamuns, you will definitely like these. These are almost the same recipe as Khoya Gulab Jamun with a filling of dry fruits inside. Change the shape to make it look different from regular Gulab Jamuns. I made them oblong, you can always make them bigger and round if that appeals you more.
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Ingredients
- 250 gms Khoya
- 1/4 cup Semolina sooji
- 1.5 cup Heavy cream
- 1/2 tbsp White Vinegar
- 1.5 tbsp Refined Flour maida
- 3 tbsp Milk powder
- 1 pinch Baking soda
- 4 cups Oil For Deep Frying
- 1/8 tsp Orange food color For Chashni/Sugar Syrup
- 2.5 cups Sugar For Chashni/Sugar Syrup
- 3 cups Water For Chashni/Sugar Syrup
- 1/2 tsp cardamom powder For Chashni/Sugar Syrup
- 3 tbsp Pistachios chopped
- 3 tbsp Almonds chopped
- 4 tsp Sugar mix with the nuts
- 1/8 tsp saffron strands
Ingredients
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Instructions
- Boil Milk. Add Vinegar to the boiling milk. Now Milk will curdle and the whey will separate. Strain out the whey using a sieve. Press the chhena with a spoon 2-3 times so that all the whey gets drained out. The chhena should be dry.
- Add semolina to the chhena and rub it with the palms to make a dough.
- Rub Khoya using hands so that its free of lumps. Add Khoya, maida, Baking soda and skimmed milk powder to the suji mixture and rub for 2-3 minutes to make a smooth dough.
- Take a heaped spoon of the dough and flatten it a little.
- Mix the sugar with nuts. Add a little bit in the flattened dough and roll it in an oblong shape.
- Heat enough oil to fry the baatis. The oil shouldn't be too hot. Keep turning the baatis carefully. Fry for around 5-7 minutes or more till the baatis are golden brown in color. Keep rotating them so they are equally brown from all sides.
- For sugar syrup, boil water and sugar. Boil for 2-3 minutes till the syrup is sticky but no thread. Add cardamom powder, food color and saffron strands. Let it cool down. Mewa Baati should not be added to hot syrup.