- 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
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.