Gluten Free Gulab Jamuns

Gulab Jamuns are my son's most favourite among all sweets , second only to jalebis . I still haven't cracked Gluten Free Jalebis and hence GF Gulab Jamuns are my best bet to please him . 

My husband ( who has no problem with gluten) loves these Gulab Jamuns too  . In fact I make them for festivals and do not mention them to be gluten free at all . I get multiple requests from friends and relatives asking for the recipe . 

A recipe which is so so simple , and which I love to share with all.

A NOTE ON A2 DAIRY:

Dairy in our house is only A2 Milk . A2 Milk is healing in nature and the very fact that we need to be on a gluten free diet means that there is some damage to our  body which needs to heal . Be it the GI Tract, Nervous system issues, or any other. Healing foods are good to have !

Since I am very particular about not consuming A1 dairy at all , I do not even buy khova from the market and make it in house using my A2 milk . 

Can Read more about A1  and A2 Dairy here : Why A2 Milk is better ?

and here :  NDTV says this

For those who don't mind having A1 dairy , can buy readymade khova from a place/brand you trust . 

INGREDIENTS:

• Khova - 100 gms
• GF Baking Powder one pinch 
• Home Made Gluten Free Maida :15 gms
• Milk ,Boiled and Cooled - 50 gms ( required only for kneading)
• Oil/Ghee for frying
• Sugar -150 ml
• Water -150 ml

METHOD:

For the Jamuns - Making the dough

1. Whisk together the Home Made Gluten Free Maida and baking powder well .
2. Rub the khova with your finger tips in such a way that the grainy texture of khova changes to a very fine , soft like cotton texture. Do this for good five to ten minutes . Ensure that you use only your finger tips as it needs to be handled very gently .
3. Mix khova with the Home Made GF Maida & GF baking powder mix .
4. Again knead using finger tips . Add milk half a tspn at a time and continue to mix gently using your finger tips only.
5. Continue the above step untill you reach a stage where your dough comes together fairly well and it is silky soft at the same time.
6. Now let the dough sit on the counter , covered well for some time ( about half an hour to one hour)
7. Now knead the dough one last time and make balls to fry as Jamuns

For the Chashni ( Sugar Solution):

1. Mix together Sugar and Water in a wide pan and keep it for boiling in the stove.
2. Let it boil till sugar and water mix very well and the solution thickens a bit. The consistency should be a stage before it reaches one thread consistency.
3. Some Elaichi/ Cardamom powder can be added to the solution for added flavor.

While the sugar solution gets ready let's get going with frying the Jamuns. We will add all these Hot Jamuns to the still warm sugar solution.

Frying the Jamuns:

1. Take a wide mouth vessel with sufficient oil/ghee and keep it on  medium flame. Once the oil is medium hot, reduce the flame.
2. Make a few balls at a time and fry them at  medium low flame. Too low will make them hard by evaporating all the moisture and too high will make them look cooked while still uncooked inside.
3. The balls will rise to the top of the oil /ghee as they are fried. It is important to keep turning them over and around so that they are evenly browned on all sides. Once they reach a shade darker than golden brown color all around, remove them using a laddle and place them on kitchen towel for the oil to drain.
4. Now place the still hot jamuns in the sugar solution .
5. You may  at this stage itself place the sugar solution along with the jamuns on the stove on low flame for the jamuns to absorb the liquid and become soft. Be careful not to keep it for long so that they don't break open.
6. Step 5 can also be done after letting the sugar solution with added jamuns sit on the kitchen counter for a while as they absorb the liquid on their own , and later simmer them to turn softer.

Wish you all ,all the very best in making yummy home made Gluten Free Gulab Jamuns . 

_____________________________

This is my first attempt at blogging and will request readers to try these recipes and post their suggestions , recommendations in the  comments  section for me to improvise.