Gulab Jamun Savoury Gravy

 

Gulab jamun is a beloved dessert in India that is popular among all ages delicious Sabzi made of a gulab jamun made savoury style, yes, Gulab Jamun Ki Sabji is a unique and innovative dish that combines the indulgent sweetness of gulab jamuns with the Savory flavors of a traditional Indian curry. Originating from the royal kitchens of Rajasthan, this dish is a testament to the culinary creativity of Indian cuisine.

 

To prepare Gulab Jamun Ki Sabji, soft and spongy gulab jamuns are cooked in a rich and aromatic gravy made from tomatoes, onions, garlic, and a blend of spices. The sweetness of the gulab jamuns perfectly balances the tanginess of the gravy, resulting in a harmonious blend of flavors that tantalize the taste buds. When I came across this Recipe I wish to try. I had Instant Gulabjamun Mix Along with Panner I made it. 

Ingredients of Gulab Jamun

Gulab jamun Mix-1 cup                      

Paneer-1/2 cup

Salt-Pinch

Oil for frying

Onion tomato paste:

 Tomato-2

Onion-2

Cashew nuts (soaked in warm water for 15 minutes)8 -10

 Green chilies chopped-2

Ginger, chopped- 1tsp

Ingredients of Sabzi

 Oil: 4 tbsp

 Bayleaf: 1 pc

Cinnamon: 1 inch

Black cardamom: 1 pc

Green cardamom: 3 pcs

 Cloves: 4-5 pcs

Onion (sliced): 1 cup

Green chilli: 2 pcs

Ginger: ½ inch

Tomatoes: 1 cup

Salt: 1 tbsp

Jeera: 1 tsp

Turmeric powder: ½ tsp

 Red chilli powder: 1 tsp

Coriander powder: 1 tsp

Jeera powder: 1 tsp

Garam masala: ½ tsp

 Curd: ½ cup

Water: as required

 Kasuri methi: 1 tbsp

 Coriander (chopped): 1 tbsp

  Fresh cream: 2 tsp

For the Gulab Jamuns

1.In a mixing bowl, combine Gulabjamun Mix ,paneer,  ghee,  water and little salt. Using your fingers, crumble the mixture and knead to bring the dough together. This will take about 15 minutes.

 

 2. Make medium sized balls, making sure there are no cracks on the balls. 

 

3.  Heat a kadai with oil on medium flame and fry the jamun balls. Once you get a beautiful golden-brown colour, remove the gulab jamuns and place it on an absorbent paper towel.

 

For the gravy

1.Heat oil in a pan. Add bay leaves, cinnamon, black cardamom, green cardamom, cloves,  and jeera. Let them splutter.

2.Add sliced onions, garlic, green chilli, and ginger. Sauté until onions become translucent.

3.Add chopped tomatoes and soaked cashewswith a pinch of salt. Cook until tomatoes soften. Let the mixture cool, then blend into a smooth paste

4.In another pan, heat oil. Add jeera, turmeric powder, red chilli powder, coriander powder, jeera powder, and garam masala. Sauté briefly.

5.Pour in the curd and cook until it releases its oils. Add the blended tomato-onion paste and water. Cook until the gravy thickens.

6.  Add the fried jamun balls and cook on low for 2 minutes. Tun off the heat after 2 minutes and remove Gulab Jamun Ki Sabzi into serving bowl.

7.Finish with a generous dollop of fresh cream. Garnish with kasuri methi, Coriender leaves Stir well and serve hot with Naan Or Roti.

 

   

Eggless Gulab Jamun Cupcakes/Muffins

 

Gulab Jamun Cupcakes/Muffins

This Indian fusion recipe takes a cardamom cupcake with a fluffy texture which is lightly brushed with saffron simple syrup, giving it a similar mouth-watering taste.  As a bonus, it has a gulab jamun stuffed inside! Soft melt-in-mouth gulab jamuns stuffed in the crumbly cupcakes are true bliss to treat your loved ones. This fragrant, moist, spongy Gulab Jamun Mix Cake turned out to be such a hit with my family .Today I made this cup cake for my daughter’s Weddingday!

 

How to make Gulab Jamun Cupcakes/ Muffins?

As I said above, I want to make cupcakes with real Gulab Jamun flavor. So I incorporated the Jamun syrup in the batter. You can either reduce sugar or add just syrup too. I grounded the sugar with cardamom to give the exact flavour and didn’t add any butter but still, the cupcakes are moist and delicious.

 

I stuffed homemade Gulab Jamun in it. It’s like eating Gulab Jamun in cupcake form. You can also use a store-bought one.

INGREDIENTS

All-Purpose Flour/ Maida – 3/4 cup

Gulab Jamun Mix-3/4 Cup (100gms)

Sugar –3/4 Cup

Baking powder – 1 tsp

Baking Soda-1/4 tsp

Cardamom Powder– 1/2 tsp

Milk (200 ml) - 1 Cup

Oil (50 ml) - 1/4 Cup

Saffron-10 to 12 Strands

Gulab Jamun – fewjamuns

Gulab Jamun Syrup – 2 Tbsp

Garnish

    1 tbsp pistachios

    1 tbsp edible rose petals (optional)

Infusing the Milk

    Warm 1 cup of milk. Do not boil, just warm it.

    Add 10 to 15 strands of saffron and 1/2 tsp Cardamom powder.

    Mix well and let the flavours infuse into the milk for 10 minutes.

Saffron simple syrup

    When the cake is baking, make a sugar glaze.    Add 1/4 cup sugar to 1/4 cup water and let it come to a boil, add  saffron, cardamom.

 

    Let it boil on a low flame till it forms a syrup. It has to be slightly thick than regular water and sugar should have dissolved completely. Let simmer for 5 minutes.  Turn off and remove from gas. Set aside to let cool.

Method:

1.Mix together 3/4 cup of APF (maida), 3/4 cup of Gulab Jamun Mix, the powdered sugar, 1/2 tsp baking powder and 1/4 tsp baking soda.

2.Add 1/4 cup flavourless cooking oil to the milk and whisk well.

3.Add the oil + milk mix to the dry ingredients and mix with a gentle hand till you have a runny batter.

4. Place gulab jamun ( if using mini jamuns place one or cut jamuns to half and place half in each cupcake) in the liners. Top it with batter till it covers the Jamun.

5. Bake it in pre heated oven 180 degreesfor 20 – 25 minutes.

6.  If the inserted tooth pick comes out clean, the cupcakes are done.

7.    Pour the syrup over the cake when the cake is still warm. This really helps for it to get really moist, juicy, and taste really close to a real gulab jamun.

 

 8.Topping with a whole gulab jamun and decorating with some pistachio slivers.Enjoy!