How to make Milky Kulkandh Jaamuns with Cashew Nuts:
Being a religiously auspicious day today for Hindus, today most of them will prefer to prepare a sweet in their house. This Milky Kulkandh Jaamuns with Cashew Nuts recipe is an innovative and special idea for a special occasion. Today is Maargali 1st and it is said that it is early morning time in Maargali Month for Gods in heaven and evening time for them in Aadi month. As per this tamil calander, it is believed by Hindu's that those who get up early in the morning, put colorful Kolams and go to temple for praying will get God's blessings. As per this belief people use to take flowers and some dishes as offerings to God. People use to go to temple and read or hear "Thiruvempavai", a Hindu religious book. For taking the offerings for God, preparing a sweet is very much special. This Milky Kulkandh Jaamuns with Cashew Nuts will be an unusual dish than any one else bring. So you can offer it to God and share the Prasadam with other devotees. Surely all your friends who taste this dish will appreciate for innovation and its taste.
Gulab Jaamun Powder
Kulkandh - 1 Cup
Milk - 500 ml
Sugar - 250 gram
Cardamom - 3 Pieces
Cardamom - 3 Pieces
Cashew Nuts - 6 Pieces
Ghee - 1 Tea Spoon
Milky Kulkandh Jaamuns with Cashew Nuts Preparation Procedure
Fist take a bowl and put the the Gulab Jaamun powder in it. To this add required amount of water and knead it. Do not make it too hard or too soggy. Add water little by little and check its consistency.
After kneading the Gulab Jaamun powder make them into balls and keep it aside. While making the Gulab Jaamun balls keep some Kulkandh in its center.
Now take a pan and add some oil for frying the Gulab Jaamun balls. Wait until the oil heats up. Do not heat up the oil too much. Then the Gulab Jamun balls will get burnt up.
You have to put the Gulab Jaamun balls one by one carefully and fry until it turns to golden brown color. Keep stirring and turning the balls to all sides so that it fries with even color on all sides.
After frying the balls take it out from oil and put in a plate by spreading tissue paper in it.
Let the balls to cool for some time. In this mean while you can prepare the milk syprup for soaking the Gulab Jaamun Balls.
For preparing the milk syrup, take milk in a vessel and add required amount of sugar with it. Then keep it for boiling and stir occasionally.
Until the milk syrup gets boiled you can fry the garnishing ingredients. For this take a tea spoon of ghee in an small pan and heat it. After the ghee melts add split cardamom with its seeds. Also add the cashew nuts along with this and fry until it turns to golden brown color.
Now within this time the milk would have been boiled. In this milk syrup, add the garnishing ingredients and let to cool. After the milk syrup cools add the fried Gulab Jaamun balls and let it to soak.
While you are preparing this Milky Kulkandh Jaamuns with Cashew Nuts for instant serving you can soak the balls while the milk is luke warm itself. Else if you wish to keep the Milky Kulkandh Jaamuns with Cashew Nuts for some days you can cool the milk very well and the let the balls to soak so that the balls will not get soggy.
Usually sweet dishes taste awesome when it is served cold. So if you prefer you can refrigerate the Milky Kulkandh Jaamuns with Cashew Nuts and serve it cool. If you are going to keep the Milky Kulkandh Jaamuns with Cashew Nuts for 1 or 2 days, it is compulsory to keep it in a refrigerator because the milk syrup will not state with its sweet taste for more than a day when kept in warm temperature. Keeping it for long time in warm temperature will give tartness in its taste.
Fist take a bowl and put the the Gulab Jaamun powder in it. To this add required amount of water and knead it. Do not make it too hard or too soggy. Add water little by little and check its consistency.
After kneading the Gulab Jaamun powder make them into balls and keep it aside. While making the Gulab Jaamun balls keep some Kulkandh in its center.
Now take a pan and add some oil for frying the Gulab Jaamun balls. Wait until the oil heats up. Do not heat up the oil too much. Then the Gulab Jamun balls will get burnt up.
You have to put the Gulab Jaamun balls one by one carefully and fry until it turns to golden brown color. Keep stirring and turning the balls to all sides so that it fries with even color on all sides.
After frying the balls take it out from oil and put in a plate by spreading tissue paper in it.
Let the balls to cool for some time. In this mean while you can prepare the milk syprup for soaking the Gulab Jaamun Balls.
For preparing the milk syrup, take milk in a vessel and add required amount of sugar with it. Then keep it for boiling and stir occasionally.
Until the milk syrup gets boiled you can fry the garnishing ingredients. For this take a tea spoon of ghee in an small pan and heat it. After the ghee melts add split cardamom with its seeds. Also add the cashew nuts along with this and fry until it turns to golden brown color.
Now within this time the milk would have been boiled. In this milk syrup, add the garnishing ingredients and let to cool. After the milk syrup cools add the fried Gulab Jaamun balls and let it to soak.
While you are preparing this Milky Kulkandh Jaamuns with Cashew Nuts for instant serving you can soak the balls while the milk is luke warm itself. Else if you wish to keep the Milky Kulkandh Jaamuns with Cashew Nuts for some days you can cool the milk very well and the let the balls to soak so that the balls will not get soggy.
Usually sweet dishes taste awesome when it is served cold. So if you prefer you can refrigerate the Milky Kulkandh Jaamuns with Cashew Nuts and serve it cool. If you are going to keep the Milky Kulkandh Jaamuns with Cashew Nuts for 1 or 2 days, it is compulsory to keep it in a refrigerator because the milk syrup will not state with its sweet taste for more than a day when kept in warm temperature. Keeping it for long time in warm temperature will give tartness in its taste.
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