Shakkarpara Recipe With Wheat Flour–Wheat Flour Shankarpali Recipe

Shakkarpara/ Shankarpali is a most popular North Indian style deep fried snacks recipe prepared during Diwali and Holi festivals. It is popular in Gujarat and Maharashtra. It tastes mildly sweet and is served as a teatime snack. In South India, it is known as sweet maida biscuit. It is usually added in South Indian mixture. I have already shared that recipe HERE. Traditionally shakkarpara is prepared using maida, sugar, ghee and milk or water.

 Today I have shared shankarpali recipe using wheat flour/ atta. I watched few YouTube video recipes and came up with this version. As I wished,  it came out really well. It was super crunchy and mildly sweet in taste. Sendhil and Raksha loved it very much. They started munching even before it cooled down completely. I was very happy that my first recipe for Diwali and it was a big hit with my family.

 There was no big difference in the ingredients and taste of maida Shakkarpara and wheat flour Shakkarpara. Only thing is the color of wheat flour shankarpali is darker than maida ones. People who are looking for snacks and sweets using wheat flour must give this a try. You will love it for sure. For healthier options, you can also use jaggery instead of sugar and bake them instead of frying in oil. Ok, lets see how to make Shakkar para with wheat flour.

Check out my sweet maida biscuits and spicy diamond cuts too.

 

Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali

Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali

Cuisine: North Indian

Category: Sweet

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250 ml Wheat flour / Atta - 1 cup Semolina / Sooji / Rava - 1 tbsp ( fine or coarse) Melted ghee - 2 tbsp Sugar - 1/4 cup Water - 1/4 cup (adjust upto 1/3 cup) Cardamom powder - 1/2 tsp Cooking oil - to deep fry

HOW TO MAKE SHAKKARPARA WITH WHEAT FLOUR

1. To make Shakkarpara, heat sugar and water in a kadai.
2. After the sugar is melted, switch off the flame.
3. Add ghee, cardamom powder and set aside to cool.
4. Add wheat flour, sooji, a pinch of salt and make a non-sticky dough.
5. Roll to a thick chapathi and cut into squares.
6. Heat oil to deep fry. Drop a batch of Shakkarpara and deep fry till golden in medium flame.
7. After the bubbles cease, remove the Shakkarpara and cool down to become crunchy.
8. Store in a box and enjoy for a week.

SHAKKARPARA WITH WHEAT FLOUR - STEP BY STEP PICTURES

In a kadai, take sugar and add water, ghee. Heat and melt the sugar. No need to bring any consistency. Switch off the flame. Add cardamom powder. Mix well. Let the sugar water cool down completely. Add wheat flour, semolina / sooji, a pinch of salt and mix well. Knead to a smooth, non sticky dough. Roll into thick 1 inch chapathi and trim the cracked edges. Cut into small squares using a knife or a pizza cutter. Finish the entire dough by making shapes. Collect them in a bowl. Heat oil to deep fry. Drop a pinch of dough. If it rises to the top immediately, oil temperature is correct.  Fry the Shakkarpara in batches in low to medium flame till bubbles cease completely. As soon as you put the shakkarpara in oil, do not disturb it for a minute. It will break it you touch it now. Let it cook in low flame. Then flip and toss it gently. Toss it whenever needed for uniform color. Color of wheat flour shankarpali would be darker than maida ones. So do not panic. Try to cook in low flame patiently by tossing it regularly. It helps to get nice golden color as shown in the pictures. But remember to remove them only after the bubbles cease. Remove them in a tissue paper. It tastes soft when hot. But it becomes crunchy once it cools down completely. Deep fry all the Shakkarpara in batches. Cool down and store in a box. It stays good for one week to 10 days. Enjoy !

Note

You can add sugar and water up to 1/3 cup based on the quality of wheat flour because some flour takes more water while kneading the dough. Deep fry shakkarpara only in low to medium flame else the outer layer darkens soon without cooking inside. So the next day it will become soggy and soft. Similarly deep fry all the batches properly. Even if one batch is not fried well, it will spoil the entire sweet. So please fry them patiently.

Try this yummy shakkarpara with wheat flour, you will love it !

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Chiroti Rava Kesari Bath Recipe – Chiroti Rava Recipes

Kesari bath is one of the most popular sweets and breakfast recipe in Karnataka. It can be prepared using chiroti rava / fine rava or coarse upma rava/ Bombay rava. I have already shared a rava kesari bath recipe using Bombay rava (Sooji, Semolina, Upma rava). Today I have shared Karnataka hotel style chiroti rava kesari bath recipe learning from my School moms friend Tara. 

Recently I tasted Chow chow bath from a popular restaurant here in Bangalore. They served Pineapple kesari bath and uppittu recipes along with coconut chutney. In that, I found Kesari bath with Pine apple is prepared using chiroti rava and rava uppittu with upma rava. So I too prepared the same at home and made chow chow bhath for our weekend breakfast. It came out really well equal to hotel taste.

 I am planning to make a post about chow chow bath this weekend. Before that, I wanted to share kesari bhath and uppittu recipes. Recently I posted rava uppittu recipe. Today lets see how to make Karnataka style chiroti rava kesari bath with step by step pictures and video !

Soon I will try to share banana kesari bath recipe that is prepared as prasadam for Sathya Narayana Pooja and Varamahalakshmi festival. Now don’t forget to check my fool proof recipe of Rava kesari for beginners and my collection

 of 12 Kesari varieties !

Chiroti Rava Kesari Bath Recipe - Karnataka Rava Kesari

Karnataka style rava kesari using chiroti rava / fine rava

Cuisine: Karnataka

Category: Sweet

Serves: 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Chiroti rava / Fine semolina/ Fine sooji – 1/2 cup Sugar – 1 cup Water – 2 cups (1:4 rava & water ratio) Cooking oil – 2 tbsp ( Use refined oil) Melted Ghee – 1/2 cup Cardamom powder or pineapple essence – 1/2 tsp Cloves – 2 nos Cashews and dry grapes - Few Yellow food color - A pinch Salt - A pinch Pineapple pieces - 1/4 cup ( Mix with 1 tbsp sugar), optional.

HOW TO  MAKE KESARI BATH

1. In a kadai, heat 1 tbsp ghee. Roast cashews, dry grapes and cloves till golden.
2. Add fine rava and roast for 5 minutes.
3. Boil water adding food color. Add to the rava in low flame. Mix without lumps.
4. Cover cook for 5 minutes. Add sugar and mix without lumps.
5. Add 1tbsp ghee at regular intervals. Mix till kesari becomes non-sticky like halwa and release ghee in sides. Remove from kadai.
6. Transfer to a bowl. Scoop with a ladle. Serve hot or warm for best taste !

KESARI BATH - STEP BY STEP PICTURES

In a bowl, boil 2 cups of water adding 2 pinches of yellow food color. Let the water roll boil in medium flame. If you are using pineapple pieces or pineapple crush, you should add in this water. But soak the pineapple pieces in 1 tbsp sugar for 10 minutes before adding to water.   At the same time, take a good non-stick kadai. Add 1tbsp ghee. Roast the cashews, dry grapes and cloves. Add rava to it and roast in medium flame. Keep mixing the rava to avoid getting burnt. (Some people remove the roasted cashews +dry grapes in a plate and add at the end. But I add rava directly just like hotel ones.) Lower the flame completely or switch it off. Add the hot water carefully to the roasted rava. It splashes. So please be careful. Mix quickly without forming lumps.  Switch on the stove and increase the flame to medium. Keep mixing till all the water is absorbed by the rava. It becomes thick. Cover the kadai with a lid. Cook for 5 minutes in low flame. After the rava is cooked well and soft, add sugar to it. Mix well. Sugar melts and kesari becomes watery. Mix in low to medium flame till thick. Mix 1/2 cup melted ghee + 2 tbsp cooking oil (use flavorless oil like refined oil) in a bowl. Add 1tbsp of ghee to the kesari mixture. Mix till ghee is absorbed by the kesari. Again add 1tbsp and stir till its absorbed. Repeat the same till all the ghee is used.  Stir in low to medium flame. Do not cook in high flame as the kesari may turn chewy and hard. By this time, kesari becomes non-sticky like halwa. It leaves the sides and bottom of kadai completely, add the remaining ghee if any.  Keep cooking in low to medium flame. Kesari starts to release ghee in the corners slightly. Touch the kesari and check if its non-sticky. Remove in a bowl. It falls easily without any traces in the kadai. This kesari bath would be goey in consistency when hot. But it becomes slightly thick and scoop-able when warm. Pictures are taken after its warm. Scoop with a ghee greased ladle and serve hot in a bowl or plate. Enjoy !  PS : You can reheat it anytime before serving.For this, take a kadai and heat the required amount of kesari in medium flame. Do not add water or ghee. Just keep mixing. It will become hot and starts to release the ghee. Remove and serve hot. You can also reheat in microwave by keeping in high power for one to 2 minutes. Mix it once in the middle.

Note

Add 3/4 cup of sugar for mild sweet taste. Please do not reduce the quantity of ghee and oil. It helps to give softness to the kesari. If needed, you should add 1 to 2 tbsp more than the mentioned quantity.  In hotels, they usually add more vanaspati and less ghee. But its not healthy.  Addition of cooking oil helps to maintain the texture of kesari else it will harden as it cools down. But you can skip and add more ghee if you like.  Do not use ground nut oil or any other oil with strong smell. Use odorless and colorless oil. Refined oil is the best. If adding pineapple pieces, mix with some sugar. Let it soak. for 15 minutes. Add the pineapple pieces to the water. Boil till its cooked. Then add the water to the kesari. For beginners, please check my kesari bath recipe using Bombay rava. I have mentioned an easy, fool proof method.

Easy, yummy Karnataka style Chiroti rava kesari is ready to serve. Tastes delicious !!

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Mawa Ladoo Recipe In Microwave – Khoya Laddu Recipe

My regular readers are well known of my Thursday Guru pooja and Friday Lakshmi pooja. For pooja neivedyam/prasad, I keep trying varieties of sweets. It may be traditional or unusual sweets, I am trying it every week. Last week I tried South Indian style easy peanut ladoo for my Thursday pooja. So this week I thought of trying some North Indian sweets. 

I prepared this easy, yummy mawa ladoo / khoya laddu in microwave following Nisha Madhulika’s recipe. Though its my first attempt, it came out really well. Its so easy and quick to make. Fuss free recipe ! Usually North Indians make Sooji khoya laddu, besan khoya ladoo, khoya coconut laddu and khoya dry fruits laddu. Apart from these laddu varieties, many of you would have tried khoya burfi or gulab jamun with khoya. Do try this khoya ladoo for a change. I am sure you will love it. Its tastes is similar to doodh peda. Ok, lets see how to make mawa ladoo recipe with step by step pictures. 

Mawa ladoo recipe / Khoya laddu in microwave

Mawa ladoo recipe in microwave

Cuisine: North Indian

Category: Sweets

Serves: 5 

Prep time: 2 Minutes

Cook time: 2 Minutes

Total time: 4 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Unsweetened khoya / Mawa - 1/2 cup Powdered sugar - 1/4 cup Cardamom powder - 1/8 tsp Cashew nuts - few(roasted), Optional

HOW TO MAKE MAWA LADOO / KHOYA LADOO

1. In a microwave bowl, take the khoya/ mawa.
2. Crumble it slightly. Microwave in high power for 1 minute.
3. Remove the bowl and stir it well.
4. Microwave again for one minute. Remove, stir well and let it cool down.
5. Add powdered sugar and cardamom powder. Shape into ladoo.
6. Finish it within a day or two !

METHOD - STEP BY STEP PICTURES

Take the mawa/ khoya and measure 1/2 cup from it. Keep it in a microwave safe bowl. Crumble slightly. Cover the bowl with a microwave safe plate. Microwave in high power ( 800w) for one minute.  Remove the bowl and stir the khoya with a spoon. Again cover it and microwave for one more minute in high power. Remove the bowl and mix well. Khoya may be golden brown in color slightly. Do not panic. But make sure its not burnt. Transfer the khoya to a plate immediately and let it cool down completely. In the mean time, take the sugar and 2 cardamom seeds in a mixie jar. Grind to smooth powder. Set aside. Take the khoya and crumble it finely with your fingers. Add the powdered sugar to it and mix well. Check for taste and add more sugar if needed.  If using roasted cashews, add at this stage. I din't use it. Take a portion of the khoya, roll tightly and make ladoo. Shape the laddu and serve immediately. Store in a box and enjoy for one or two days. This ladoo stays good for 2 days. It tastes more like doodh peda.  I decorated the ladoo by keeping a color dot and melon seed on top. Enjoy !

Note

Make sure not to burn the khoya while you microwave. If the power of microwave is more ( 900W or more) reduce the cooking time to 1 minute 30 seconds. Over cooking makes the khoya hard and chewy. Adjust the quantity of powdered sugar based on your taste. I feel 2:1 ratio of khoya and sugar is sufficient.

Do try this easy, yummy khoya ladoo and share your feedback with me !!

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Peanut Ladoo With Jaggery – Groundnut Laddu Recipe - Verkadalai Laddu

Peanut ladoo with jaggery

 I learnt this easy peanut ladoo with jaggery (Verkadalai vellam laddu in Tamil, Shenga laddu in Kannada) from my friend Shalini. Its just a two ingredients recipe with two step process. She told this laddu recipe is very special among her community people in Andhra (Telugu). There is also a popular snacks shop in Shevapet, Salem that sell this ladoo. My husband Sendhil loves peanut based low calorie snacks like peanut chikki / Kadalai mittai. When I was telling this to my Shalini, she suggested this healthy ladoo recipe with the same combination of peanut and jaggery just like chikki. As we all know peanut and jaggery when eaten together gives us immense health benefits. So I was double happy to learn this easy, low calorie peanut laddu recipe without ghee. I made this for my Thursday Guru Pooja neivdeyam. This laddu became a super hit recipe in my house😃. Friends, you too give a try. If you have roasted and deskinned peanuts in hand, you can make this laddu in the next 5 minutes. You can also pack it for kids and adults snacks box. This peanut laddu stays good upto one week. So you can make, store and enjoy anytime. Ok, lets see how to make this simple, easy, yummy and super healthy peanut jaggery ladoo with step by step pictures.

Check out my Peanut chutney recipes in this link.

Peanut ladoo with jaggery

Peanut ladoo with jaggery - Healthy, easy sweet recipe with peanuts.

Cuisine: Indian

Category: Sweet

Serves: 8 nos

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup -250ml Roasted & Deskinned Peanuts - 1/2 cup Grated or powdered jaggery - 1/2 cup( add 2tbsp more for extra sweetness)

METHOD

1. Dry roast the peanuts in a kadai or microwave roast the peanuts for 2 to 3 minutes in high power.
2. Rub the roasted peanuts and remove the skin.
3. In a mixie jar, grind the peanuts coarsely.
4. Add the grated jaggery and grind again to smooth powder.
5. Make balls tightly and store in an air tight jar. Serve and enjoy !

METHOD - STEP BY STEP PICTURES

Dry roast the raw peanuts in a kadai. Roast  in medium flame till its skin crackles. Switch off the flame and let the peanuts be in the hot kadai. It will become crispy only after it cools down. So wait patiently. Alternatively you can roast the peanuts in microwave oven too. For this, spread the peanuts in a microwave plate. Roast in high power for 2 to 3 minutes. I kept in 800w power for 2 minutes 30 seconds. Switch off the microwave and let the peanuts be inside the hot oven. It will become crispy once it cool down. Now take the roasted peanuts in a small cloth bag(Manja pai) or in a plastic cover. Rub it well to remove the skin. Collect the roasted peanuts in a plate. Grind the roasted peanuts coarsely. Then add the grated jaggery and grind again to smooth powder. Check for taste. Add more jaggery and grind again if needed. Do not grind for long time continuously. Oil releases from the peanuts and becomes like a paste. So just pulse it to mix well. Remove the powder in a plate. Roll tightly and shape into ladoo. Store in an air tight jar and use it within a week. Enjoy !

Note

You can add 2 tbsp extra jaggery for more sweetness. Usually the ratio of peanuts and jaggery is 1:1.  Ghee is not needed as the oil from peanut helps to shape ladoo. You can add cardamom powder while grinding if you like.

Try this easy, yummy, healthy peanut ladoo for your kids and family. They will love it !

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Maida Halwa Recipe - How To Make Maida Halwa With Video

 

Maida halwa recipe with step by step pictures. I tried this easy, Instant maida halwa recipe from Aval Vikatan’s 30 vagai kalyana samayal supplementary book. This halwa is titled as Karandi halwa in that book. I followed the same recipe but tweaked the method slightly to make pieces like the maida halwa I tasted in sweet shops. Maida/ All purpose flour, sugar and ghee are the major ingredients. 

Basically I am a big fan of Kerala maida halwa. But Kerala halwa ingredients and method of preparation is different from this easy maida halwa. For this halwa, we don’t have to ferment the maida milk. It can be prepared instantly like Corn flour halwa / Karachi halwa but it takes 20 to 30 minutes to reach the final stage. We need to stir constantly but its worth the effort. If you want to make chewy and hard halwa, you need to cook the halwa for more time, may be one hour. I removed the halwa as soon as it started to ooze out the ghee in the corners. 

Beginners can easily try this recipe as there are less chances of going wrong. I have also taken a video for clear understanding. Please watch it below.  Friends, do try this easy maida flour halwa during this summer vacation. You don’t have to wait for Diwali. You will love its taste. For variations, you can use jaggery instead of sugar but taste and texture would be completely different.

If you feel this halwa is unhealthy, just think about eating parotta, jalebi or samosa made of maida. You won’t feel guilty. After all, we are making it once or twice in a year. So Its not a sin. Eat this halwa and do some workouts.  If you still feel bad,  you can try my Instant wheat flour halwa.

Lets see how to make this easy, yummy, maida flour ka halwa with step by step pictures and video.

Check out my easy Tirunelveli halwa using wheat flour.

Maida Halwa Recipe

Maida halwa recipe - Easy, Instant halwa with maida, sugar and ghee

Cuisine: Indian

Category: Sweets

Serves: 10

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Maida / All Purpose flour – 1/2 cup Water – 1.5 cups Yellow Food color – a pinch Sugar - 1 cup Melted Ghee – 1/2 cup Cooking oil – 3 tbsp (Use flavorless oil) Cardamom powder – 1/2 tsp Chopped nuts – 2 tbsp (Use cashews, melon seeds)

METHOD

1. Mix maida, water and food color without lumps. Set aside.
2. Heat 1 tbsp ghee in a non-stick kadai. Roast cashews till golden.
3. Add maida water and mix in low flame till thick.
4. Add sugar, mix till it dissolves.
5. Add 1 tbsp of ghee + oil at regular intervals. Mix well.
6. At one stage, halwa starts to ooze out ghee in the corners.
7. Add cardamom powder, nuts. Mix well and transfer to a pan.
8. Cut into pieces when warm. Serve & enjoy !
9. For chewy halwa, cook for more time in high flame.

METHOD - STEP BY STEP PICTURES

In a wide bowl, take maida, water and food color. Whisk without lumps. Set aside. Mix melted ghee + oil in a bowl and keep it ready. In a good non-stick kadai, heat 1 tbsp ghee+oil and roast the cashews till golden. Add maida water and mix well without lumps. Mix till thick in low flame. Add sugar and mix in medium flame till sugar dissolves completely. Add 1 tbsp ghee+oil and mix till it gets absorbed by the halwa. As soon as you add the ghee, it becomes easier to stir the halwa. But when the ghee is absorbed by the halwa, it thickens and you feel difficult to mix it. So add 1 tbsp of ghee+oil mixture again. Repeat the same process till all the ghee+oil is added to the halwa. By now halwa leaves the sides of pan, rotates with the ladle. It would become non-sticky and shiny. Increase the flame to high. Keep mixing till halwa starts to ooze out ghee in the sides of pan. Touch the halwa to see its completely non-sticky. It takes 20 to 25 minutes to reach this stage. If not, add little more ghee or oil and stir for few more minutes. Do not remove the halwa till it starts to ooze the ghee. I have marked with arrows in the below picture. Patience is important here. Please watch the video for better understanding. At this stage, reduce the flame to low. Add cardamom powder and melon seeds. Stir till all the nuts spreads well. Switch off the flame. Transfer the halwa into a ghee greased bowl. I used my square shaped cake pan. Press it well with a ladle. Let the halwa set for an hour and becomes warm. Invert in a plate. Now mark shapes with a ghee greased knife. Make pieces and serve. This halwa stays good for a week without refrigeration. Enjoy ! NOTE : If you want to make chewy halwa, Cook for more time in high flame  till all the ghee comes out from the halwa. Set for one day. It tastes chewy and hard the next day.

Note

Do not reduce the quantity of sugar. Halwa tastes like porridge and you won’t get the proper consistency. If you are sweet toothed, you can increase the quantity of 2.25 cups. Similarly do not reduce the quantity of ghee because halwa sticks to your tongue while you eat. Addition of cooking oil helps the halwa to ooze out ghee quickly. So do not skip it. You can use coconut oil instead of cooking oil if you like. If you don’t want to make pieces, you can just scoop the halwa with a ladle and serve it. This is called as Karandi halwa in Tamil.

Try this easy, yummy maida halwa at home and enjoy your special occasions !

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Kala Jamun With Instant Gulab Jamun Mix - Kala Jamun Using Readymix

Kala jamun (Black gulab jamun) recipe was in my try list for years. To make it simple, I tried making Kala jamun in an easy way using store bought, readymade, instant gulab jamun mix. I have tried it twice so far using Aachi gulab jamun mix and MTR gulab jamun ready mix. Both worked well. When I read the difference between Kala jamun and Gulab jamun in Wikipedia, I found sugar and khoya (milk solid) is used to make the traditional Kala jamun dough. 

So I too used sugar and milk to the instant  readymix to make the jamun dough. Sugar added in the dough slowly caramelizes while deep frying and helps to give dark color to the kala jamoon. Milk helps to make soft gulab jamun. Some recipes called for deep frying the gulab jamun twice to bring the black color. But I felt deep frying in low flame patiently for long time helps to get a nice black color to kala jamun. Please go through my post to read more tips and tricks to make a perfect kala jamun using instant gulab jamun mix in detail.  Try it. You will love its results for sure. Friends, lets see how to make Kala jamun using jamun mix with step by step pictures.

Check out my Dry jamun recipe using Instant mix, Gulab Jamun using MTR gulab jamun mix, Gulab jamun kofta curry and eggless vanilla cake using Jamun mix.

KALA JAMUN USING INSTANT GULAB JAMUN MIX

Learn how to make Kala jamun using instant gulab jamun mix

Cuisine: Indian

Category: Dessert Recipes

Serves: 8 

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Gulab Jamun mix - 1 cup  Boiled milk at room temperature - As needed Sugar – 1.5 tsp Cooking oil or ghee - to deep fry For Sugar syrup Sugar – 1 cup Water – 1 cup Rose water – 1/2 tsp Saffron threads - Few To stuff kala jamun Gulab jamun dough - a small ball Chopped nuts - 2 tbsp (Cashews and Almond) Saffron threads – Few Food color - a pinch Sugar – 1/2 tsp Warm milk – 2 tsp HOW TO MAKE KALA JAMUN USING INSTANT JAMUN MIX Take the gulab jamun mix in a bowl. Add sugar and mix well. Add milk gradually and make a slightly sticky dough. Cover and Rest for 5 minutes. To make sugar syrup, take sugar and water.Mix well and boil for 5 to 7 minutes till it becomes slightly sticky. Take a small portion of gulab jamun dough and mix saffron milk, food color, sugar & nuts. Make small balls out of it for stuffing the jamun. Now roll smooth, crack free balls in the remaining dough using ghee greased hands. Stuff the nuts ball inside the jamun & roll it. Arrange the balls in a plate. Heat oil and fry the jamun in low flame till black in color. Soak in sugar syrup for one hour. Jamun increase in size and becomes soft. Serve with ice cream !

METHOD - STEP BY STEP PICTURES

In a wide bowl, take the measured gulab jamun mix. Add sugar and mix well. Add milk gradually and make a slightly sticky dough. Cover the jamun dough for 10 minutes. In the mean time, you can make sugar syrup. Heat sugar + water in a bowl and boil the syrup for 5 to 7 minutes in medium flame till the syrup becomes sticky. Add saffron thread and cardamom powder/rose water. Mix well. Switch off the flame and set aside. Take the gulab jamun dough and remove a small ball for the stuffing. To this ball, add chopped nuts, saffron thread soaked in 1 tsp milk, a pinch of food color and 1/2 tsp of sugar. Mix well to make a soft dough. Roll the jamun into equal balls. If it cracks more while rolling, add little milk to dough. Mix well and make balls again. Make equal number of jamun balls and nuts ball. Make sure the size of nuts stuffed ball is lesser than gulab jamun ball. Grease your hands with little ghee. Take one gulab jamun ball and press it to make a small circle. Keep the nuts stuffed ball in the middle and roll it nicely to make a crack free kala jamun ball. You can make round shapes or bullet shaped elongated ones as shown in the picture. Heat oil in a kadai and drop a pinch of dough. If it rises to the top slowly, oil temperature is right. Now keep the flame medium and stir the oil  in the corner of kadai with a wooden ladle. Drop 3 to 4 gulab jamun in each batch. Keep stirring the oil in the corners without touching the gulab jamun. It helps for even coloring of jamun. Keep the flame low and stir it. Cook till jamuns become golden brown. Keep the flame low and keep cooking till it becomes black in color. Make sure you don’t burn the jamuns. You can identify it with the smell if it burns. So always keep the flame low and cook patiently. As we have added sugar to the dough, it helps to change the color of jamun quickly. Remove the jamun using a slotted ladle and drain in a tissue paper. If the sugar syrup becomes cold, heat for a minute and make it warm. Add the cooked kala jamun to the sugar syrup and mix well. Cover and soak it for 30 minutes to one hour OR till the jamun increase in size after soaking. Serve warm or cold as you like with or without ice cream. Enjoy !

NOTE

Addition of sugar helps the jamun to change dark black in color. So do not skip it. Remember to cook the jamun in low flame patiently. If you cook in high flame, jamun may burn. Alternatively you can also fry the jamun twice to get black color.

Try this easy, yummy Kala Jamun using Instant gulab jamun mix. Enjoy !!

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