No festival or special occasion is complete without a quintessential serving of sweets or dessert. One of the most popular sweets in Indian households is gulab jamun. We bring to you an interesting rendition of everyone's favourite sweet, Maple Gulab Jamun. The best of Eastern world and most of Western world come together to make this delicious fusion sweet. A delightful twist to the otherwise mundane recipe, these gulab jamuns are prepared in maple syrup. No different than the regular gulab jamun recipes, this dish can be prepared in less than an hour. If you are looking to prepare and serve something different in the festival season this is your go to recipe. Give your and your guests' taste buds a refreshing change with this one of a kind sweet delicacy. Made with just 7 ingredients, we guarantee that you will enjoy making this recipe as much as your guests will love eating it. If you have a knack for sweets and are always looking for something new to satisfy your sweet cravings you cannot miss out on this one. Serve this dish at the next kitty party, potluck or puja at your place, and watch your friends and family become a fan of your culinary skills. Follow this step by step recipe to prepare this lip-smacking sweet and enjoy with your loved ones. (Recipe: Manish Mehrotra)
100 gm khoya
1 tablespoon refined flour
1/2 teaspoon baking soda
2 cup maple syrup
2 tablespoon milk
4 green cardamom
1/2 cup ghee
How to make Maple Gulab Jamun
To start making this unique sweet delicacy first, mash the khoya and mix it in the flour and baking soda and knead into firm dough.
Next, shape the dough into smooth marble-sized balls. Now, take a kadhai on low heat and heat the ghee. Add balls of dough to the ghee and fry until they turn light brown. Keep aside.
In another pot bring maple syrup and milk to boil on high flame. Do not stir. Cook till syrup thickens a bit and let it cool for about 30 mins.
Next, strain the prepares syrup through a fine nylon sieve or muslin cloth, add cardamom and bring syrup to a boil again.
Finally, in the syrup Add the fried gulab jamuns and put off the heat. Let jamuns soak for at least half an hour before serving.