Crunchiest Gol Gappay Recipe

Make scrumptious Gol Gappay at home

Yes, this recipe ensures your gol gappay remain super crunchy even if you keep them in air for days.

Hygienic home made gol gappay

For Gol Gappas (Puris):

¼ cup flour (60 gms)
½ cup fine semolina (Sooji) (140 gms)

½ cup Water (125 gms)

Oil for deep frying

Method:
1. Mix flour, semolina together with fingers using normal water and make hard dough. Keep it covered for an hour with a damp cloth.

2. Make very little balls from the dough (around 50) and roll them using the rolling pin. Keep balls under a damp cloth and once you roll them, put the rolled ones covered with another damp cloth.

3. Heat oil and fry them gently, press down on them with a slotted spoon to encourage them to puff properly.

Tip: Tilt each gol gappa a bit when taking them out from oil so that excess oil drains out of them.

See I've pricked it and its damn crunchy

For Paani:

2 glasses water

½ glass tamarind paste

1 tsp sugar

1 tsp salt or as per taste

1 tsp ground roasted cumin

1 tsp roasted red chilli flakes or chilli powder

½ tsp mango powder (Aamchoor)

½ tsp Lemon Salt (Citric Acid)

½ tsp black salt

½ tsp ginger powder (Soonth)

Method for Paani:

- Mix them all in a big bowl.

Tip: You can increase the quantity of water and all spices as per your need.

Sweet Tamarind Sauce: (Imli ki meethi chatni)

1 cup Tamarind Juice (1/2 cup tamarind + 1 cup lukewarm water)

4 tbsp Gurh (Hard Molasses)

2 tsp ginger powder (Soonth)

1 tsp roasted cumin powder

¼ tsp black salt

A pinch of salt or to taste

Few drops of red food color (Optional)

Method:

      1. Soak tamarind in lukewarm water for a while. Remove seeds from it and strain.

      2. Now put it in a sauce pan with all the spices and gurh and cook it for 5 minutes. Keep stirring.

      3. Add food color and allow it to cool.

Tip: Blend it if it has lumps in it.

 Serve Gol Gappas with:

1. Potatoes. Cut into small cubes and boil them with little salt.
2. Boiled small chickpeas.

3. Meethi dahi (1 cup Yogurt + 2 tbsp Sugar)
4. Khatta Paani

Ready to serve

Dip it in khatta paani and take in your mouth

Do share your comments below if you tried this recipe.

Enjoy! :)

Hot melt-in-your-mouth Gulaab Jamans

I have tried so many Gulaab Jamun recipes up till now, but this is by far the best one. Do try!

What you require:


For the syrup:

1. Sugar - 1+1/2 cups
2. Water - 1 cup
3. Cardamon Seeds - 3 Pods
4. Rose Water -  1 or 2 drops

Method for the syrup:

In a large pan, add water, sugar, and ground cardamom seeds, rose water and bring it to a boil.


For the dough:

1. Dry milk powder (Nido or any other milk powder) - 135 gms or a little more than 1/2 cup
2. Flour - 3 tbsps
3. Baking Soda - A pinch or 1/4 tsp
4. Yogurt - 3 tbsps
5. Ghee or butter (Melted) - 1 tbsp

How to make Gulaab Jamun:

1. In a bowl, mix milk powder, flour and baking soda.
2. Add the butter and mix well.
3. Now add yogurt to make soft dough. The dough should be sticky. Let the dough sit for a few minutes. 3. Knead the dough. Grease your hands with butter or ghee before working with the dough.4. Divide the dough into about 15-16 equal portions and roll them into round balls.5. Heat oil in a thick bottom frying pan or karahi on medium heat.
7. Place the gulab Jamuns in the frying pan. Gulab jamuns will expand in double the volume, so give them enough space. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns take your desired color.
Let the syrup boil for a minute then remove it from the heat. Set the syrup aside.

6. Now this oil part is a bit tricky, to test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough. Make sure your oil is perfectly heated for the Gulaab Jamuns.
Let the gulab jamuns cool off on a tissue paper for a few minutes before placing in the hot syrup.
Then place all the gulaab Jamuns in the sugar syrup and let them sit in it for an hour.

Hot, mouth-watering Gulaab Jamuns are ready to eat. You can sprinkle desiccated coconut, chopped almonds and pistachios on top of your Gulaab Jamuns before serving.