#GA4#week18#Gulab Jamun

Name: #GA4#week18#Gulab Jamun
Total time: 5400 s
Yield: 6 people
Cuisine: Indian
Ingredients: 3/4 cup milk powder; 2 tbsp all-purpose flour; 1 tbsp semolina; 5-6 tbsp milk at room temperature; 1 tbsp ghee; 1 tsp baking soda; 1 cup sugar; 1 cup water; oil or ghee for frying; 2 medium-size tomatoes chopped into 4 pieces; 1 medium-size onion chopped into 4 pieces; 2-3 cloves garlic; 1/2 inch ginger; 3-4 green chillies; 10-15 almonds; 3 tbsp whole coriander seeds; 2 medium cinnamon sticks; 1 big cardamom; 1 -star anise; 3-4 cloves; 3-4 peppercorn; 3-4 whole red chillies; 1 tbsp cumin seeds; 2-4 bay leaves; 1 cup sour yoghurt; 1 tbsp coriander seeds powder; 1/2 tbsp cumin powder; 1/2 tbsp turmeric powder; 1-2 tbsp red chilli powder (depending on your taste); 2-3 tbsp ghee and oil mix

Suchita Patel @suchitacooks7577

Gulab Jamun Sabji

Suchita Patel @suchitacooks7577

Gulab Jamun Sabji

Saved

Ingredients

1 hour 30 minutes

6 people

3/4 cupmilk powder
2 tbspall-purpose flour
1 tbspsemolina
5-6 tbspmilk at room temperature
1 tbspghee
1 tspbaking soda
1 cupsugar
1 cupwater
oil or ghee for frying
2medium-size tomatoes chopped into 4 pieces
1medium-size onion chopped into 4 pieces
2-3 clovesgarlic
1/2 inchginger
3-4green chillies
10-15almonds
3 tbspwhole coriander seeds
2medium cinnamon sticks
1big cardamom
1-star anise
3-4cloves
3-4peppercorn
3-4whole red chillies
1 tbspcumin seeds
2-4bay leaves
1 cupsour yoghurt
1 tbspcoriander seeds powder
1/2 tbspcumin powder
1/2 tbspturmeric powder
1-2 tbspred chilli powder (depending on your taste)
2-3 tbspghee and oil mix
salt to taste
1/2 tspasafoetida
leavesfinely chopped coriander
3-4green chillies slit into 2 halves
water as required

Saved

Steps

1 hour 30 minutes

1

Take a plate and take milk powder, add 1 tbsp of ghee and mix it. Then add all-purpose flour and semolina and mix it well.
2

Then add baking soda and mix it well. Then add little by little milk and mix it and make it lumpy texture. Leave it for 3-4 minutes.
3

Take a pan and add sugar and water in equal portion and bring it to boil till it become a semi-thick syrup. Then keep it aside once the syrup is ready.
4

After 3-4 minutes, grease your hand with ghee and take a little portion and press and make the sides smooth and then between the palms give it round shape and deep fry on low to medium flame. And add in the sugar syrup.
5

Take a pan, add 2 tbsp of oil, and add cloves, peppercorn, cinnamon, whole red chilies, bay leaves, big cardamom, star anise, coriander seeds, cumin seeds, asafoetida, almonds, onions, garlic, ginger, green chilies, tomatoes and saute for 5-7 minutes and then bring it to the room temperature.
6

Once the mixture comes to room temperature, grind into smooth paste.
7

In another bowl take yogurt, add coriander powder, cumin powder, turmeric powder, chili powder, salt and mix it into a smooth paste.
8

Now strain the gulab jamun, from the sugar syrup and see to it that all the syrup you have squeezed it and put the jamun into lukewarm water for 10 -15 minutes.
9

Now take a pan, add 3 tbsp of ghee, add bay leaves, whole red chili, big cardamom, star anise, peppercorn, cumin seeds and asafoetida and saute for 1-2 minutes.
10

Then add gravy and mix it well and then cover and let it cook for 5-8 minutes till the ghee is separated from the gravy.
11

Now add, yogurt mixture and mix it well and on a slow flame let it cook till it leaves all the oil and then add water around 1 - 1/2 cup and let it boil.
12

Once the gravy is cooked properly, add seasoning of salt if required. Now add gulab jamun which we have removed from the sugar syrup or you can use it without soaking into sugar syrup.
13

{ Note: using without sugar syrup will not give you tint of sweet taste in the sabji. So I prefer to use without sugar syrup.) bring to boil for another 5 minutes and your subji is ready to serve with parathas or bhakari.