Ripe Banana Gulab Jamun


                           RIPE  BANANA  GULAB JAMUN 

Today  I have served something new....I did a twist with rugular Gulab Jamun....My mom used  to make pakora with ripe bananas...I had some ripe bananas  in my kitchen. ...thought  of making  this. ..but suddenly  got this idea of making....Banana Gulab Jamun (Banana Dumplings dipped in Sugar Syrup)


Ripe Banana - 2

Maida - 6tbsp

Paneer  -1cup

Rose Water 1-2tsp(Optional)

 Mawa - 1/2cup

Baking Powder - 1tsp

Saunf or Fennel Powder -1tsp

 Elaichi or Cardamom powder - 1tsp

Ghee or oil for Frying-1/2 cup


Sugar – 3/4 cup
Water – 3/4 cup
Cardamom  - 2
Saffron – Few strands (optional)


Make sugar syrup by boiling sugar with water for 5 – 8 minutes. Add saffron and elachi and mix well.


In a bowl mash Banana from hands. Make puree

Now add maida and knead thoroughly.

In another bowl - mash paneer from hands. If it is hard then add gulab jal and mash to fine dough.

Now add this to banana dough and add mewa, cardamom powder, flour and baking powder. .mix well..knead to make a soft  dough.

Mean while roll small equal sized balls out of the dough we prepared. Grease your hands with ghee every time you shape the balls.

Heat oil in a kadai, when it is hot, put the flame to low and drop the jamoons into it. You can fry few at a time, depending upon the kadai you take. Put the flame to medium and keep turning every now and then to ensure even cooking.

Once deep golden in colour, drain in paper towel, repeat to finish all the jamuns. Give 2 minutes standing time and then add it to the sugar syrup.

Give at least 3-4 hours standing time before eating the sweet for best results

.Do not add hot jamuns in hot syrup. It will end up in shrunken jamuns.

If you feel the dough is very sticky at any point .....dont panic, just add more maida.

Garnish Saffron  strands  and Silver  strands.

If you try this recipe..Please share your experience.


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