Ever Heard Of Gulab Jamun Ki Sabzi? You Have To Try This Rajasthani Dish At Least Once!
Updated : June 16, 2021 12:06 IST
Gulab Jamun is indeed one of the most sinful sweetmeats of all times. In this particular preparation, it finds a whole new character.
There is no dearth of ‘bizzare’ dishes in India. But what may seem bizarre or quirky to us, may have a deep-rooted significance in some culture. A rich history, of how the dish was conceived, what led to its origins and how it evolved over the centuries, is fodder enough for foodies to give any dish a sincere chance. Rajasthan, as we all know is mostly an arid land, with limited vegetation, yet the region’s lavish and diverse cuisine has captivated food enthusiasts since time immemorial. Laal Maas, Khad Khargosh, Dal Baati Choorma, Gatte Ki Sabzi, Ghewar, Pyaaz Kachori are only some of the iconic dishes hailing from Rajasthan. There is a range of lesser known, but equally prolific dishes from the land of Royals that deserve your attention. Take for instance, Gulab Jamun Ki Sabzi. No, you didn’t misread it. Gulab Jamun is indeed one of the most sinful sweetmeats of all times. In this particular preparation, it finds a whole new character.
Gulab Jamun Ki Sabzi: The Best Of Both Worlds
For those living under a rock, gulab jamun is a dessert made with fried khoya or paneer balls dipped in sugar syrup. In Gulab Jamun ki sabzi, these fried balls are dropped in a lip-smacking tomato-based gravy, instead of sugar syrup. It looks much like paneer kofta, but is slightly different in terms of texture. Here’s a fabulous recipe of gulab jamun ki sabzi by Better Butter that you may enjoy. You can find the detailed recipe here.
In this recipe, you first need to knead a soft dough of mawa, chena, maida, salt, elaichi powder. Make round shaped balls with the dough and deep fry in ghee until they are golden brown. In another kadhai, prepare the gravy with tomato paste, ginger, onion, grene chilli, cashew nut paste, turmeric, chilli, cumin, coriander powder and salt. Dunk in the fried paneer and maida balls. Cook on medium flame. Serve hot with garnish of green coriander leaves. Try the recipe today and we bet you would be making it again, and again.