Khoa Gulab Jamun

These are my preparations for Diwali. Planning to post the recipes soon.This was our first Diwali outside of India and i didn't want to miss any experience of a traditional Diwali and one of the important part of any Indian festival is food. I made Gulab Jamun, Muruk, Maharastrian Chivda, Coconut Chocolate Burfi, Payasam, Vada for prasad.

Let me start with Gulab Jamun.


GULAB JAMUN

Khoa - 4 parts
Maida - 1 part
Sugar - 2 part
Water - 1 Part
Milk as required.
Ghee  for frying

1. Mix water and sugar and boil till a single thread syrup.
2. Grate Khoa and maida and mix the two together , if needed one tsp milk at a time to make a soft dough.
3. Let dough rest for 15 -20 min.
4. Make small one inch balls of dough
5. Heat oil to 300 F on medium heat.
6. Fry few balls till outer coat is chocolate brown and drop in the syrup.
7. Do the same with all the remaining balls .
8. Let the balls rest in syrup for 5-6 hrs.
9. Serve chilled or warm as per your families choice.

Tamarind Chutney

Tamarind chutney is the one of the basic element of chat preparations. It is quick and requires very few ingredients.In place of jaggery ,dates can also be used .So people use sugar too but i suggest using dates or jaggery only .

Tamarind -50 gms
Jaggery - 125 gms
Chilli Pw -1 tsp
Roasted Cumin Pw - 2 tsp
Kala Namak - 1 tsp (optinal)
Warm Water - 1/2 cup
salt to taste


Method :


1. Soak tamarind in warm water for half an hour.Then mash it with your hands and strain it.
2. Mix rest everything with the above juice and boil for 30 min on medium flame.
3. Taste it for salt and adjust the season to your taste.


This chutney can be served as dipping sauce with any chat or snacks like cutlet, somaso , kachori