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Corn capsicum masala with gulab jamuns for icc

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Corn Capsicum Masala with Gulab Jamuns for ICCRecipe type: Main Dish
Number of serving: 2 servings
Preparation time: 15 minutes
Cook time: 25 minutes
Ready in: 40 minutes
Difficulty: Very Easy
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Ingredients:

For Gulab Jamuns:
- 1 cup khoya (250 g)
- 1/2 cup maida (all purpose flour)
- 1 pinch of baking soda
- Oil/Ghee for frying

For Sugar Syrup:
- 1 cup of sugar
- 1 1/2 cups of water
- few saffron strands
- 4 Cardamon pods
- 2 teaspoons of rose water
Preparation:

Step 1: For jamuns, mix khoya, maida and baking soda together. Knead together and make small balls.

Step 2: For sugar syrup, heat together all the ingredients and let is simmer for 10 minutes until one thread consistency is reached.

Step 3: Deep fry the jamuns on low heat so that they are cooked evenly. Remove and drain excess oil on paper towels.

Step 4: Add the jamuns in sugar syrup and let them soak in syrup for 3 to 4 hours. You can also keep them over night.

Step 5: Serve warm and to top it up add a dollop of vanilla ice cream.




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