- Corn capsicum masala with gulab jamuns for icc
Corn capsicum masala with gulab jamuns for icc
Main DishNumber of serving:
2 servingsPreparation time:
15 minutesCook time:
25 minutesReady in:
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
For jamuns, mix khoya, maida and baking soda together. Knead together and make small balls.
For sugar syrup, heat together all the ingredients and let is simmer for 10 minutes until one thread consistency is reached.
Deep fry the jamuns on low heat so that they are cooked evenly. Remove and drain excess oil on paper towels.
Add the jamuns in sugar syrup and let them soak in syrup for 3 to 4 hours. You can also keep them over night.
Serve warm and to top it up add a dollop of vanilla ice cream.