21 days, 21 home chef recipes. Let’s do this…
Ratan’s Gulab Jamun is our secret reason to visit SaffronStays L’Attitude by the Lake, Kamshet. He lives there as a caretaker and cooks the best Maharashtrian food ever. Farm to table is becoming popular these days, but for him it’s a daily activity. They grow all fruits and leafy vegetables in the 3acre wide area of the home. We know you can’t reach there, but the Gulab Jamuns can reach you. Here’s the recipe to try at home:
Ingredients: To make 1kg Gulab Jamun:
- 3 litres water
- 2kg Sugar
- ¼ cup milk
- 1 packet Gits Gulab Jamun (readymade mixer)
- ½ litre oil
- 25gms Ilaichi
{If Gits Gulab Jamun mixture isn’t available: mix skimmed milk, wheat flour, butter, suji, baking soda and cardamom.
Method:
1: Mix Gits Gulab Jamun mixture and ¼ cup of milk to make the dough. Let the dough settle for 10mins.
2: Make small size balls of the dough and keep it aside.
3: In a container mix sugar, water, ilaichi to make the chasni. Stir it for minimum 20mins on slow flame.
4: Pour ½litre oil in a kadai and fry the gulab jamuns. Let the gulab jamun turn black. Keep the flame low. Let it cook for 5 to 10 mins.
5: Stir both chasni and gulab jamuns slowly. Heat it only when you want to serve them.
Gulab Jamuns are ready to melt in your mouth. Stay home, Stay safe!
