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)
INGREDIENTS FOR JAMUN
Ripe Banana - 2
Maida - 6tbsp
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
INGREDIENTS FOR SUGAR SYRUP
Sugar – 3/4 cup
Water – 3/4 cup
Cardamom - 2
Saffron – Few strands (optional)
HOW TO MAKE SUGAR SYRUP
Make sugar syrup by boiling sugar with water for 5 – 8 minutes. Add saffron and elachi and mix well.
HOW TO MAKE GUJAMUN
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.