Monsoon Indulgence: 3 Deep Fried Indian Sweet Treats to Try at Home
Updated:Jul 10, 2023
Experience the magic of monsoon with a delightful twist! Unleash your culinary prowess and embrace the Indian spirit by baking three timeless sweet treats at home. From the melt-in-your-mouth Gulab Jamun to the fragrant Cardamom-infused Rasmalai, embark on a flavourful journey that will satisfy your cravings and ignite your senses.
As the monsoon rains drench the Indian subcontinent, there's no better time to indulge in the comforting embrace of home-baked treats. The rainy season brings with it a unique charm, with the aroma of spices and the sound of raindrops tapping against windows. Explore three classic Indian sweet treats that are perfect for monsoon baking. Get ready to embark on a culinary journey that will delight your taste buds and fill your home with the warmth of Indian flavours.
Gulab Jamun is undoubtedly one of the most popular and beloved Indian sweet treats. These delectable, golden-brown dumplings are made from khoya (reduced milk solids) and are soaked in a fragrant sugar syrup infused with cardamom and rose water. The monsoon season offers an ideal opportunity to prepare and savour this melt-in-your-mouth delight.
1 cup khoya (reduced milk solids)
¼ cup all-purpose flour
A pinch of baking soda
Oil or ghee for frying
1 cup sugar
1 cup water
4-5 cardamom pods, crushed
A few drops of rose water
Chopped nuts for garnishing (optional)
In a mixing bowl, crumble the khoya until it becomes smooth and free of lumps.
Add all-purpose flour and a pinch of baking soda to the khoya. Mix well to form a soft dough. If the dough feels too dry, you can add a teaspoon of milk or water to bind it together.
Divide the dough into small portions and shape them into smooth balls. Make sure there are no cracks on the surface. If the dough sticks to your hands, you can apply a little ghee or oil to prevent sticking.
Heat oil or ghee in a deep pan or kadhai over medium heat. Once the oil is hot, gently slide the dough balls into the oil, a few at a time, taking care not to overcrowd the pan.
Fry the gulab jamuns until they turn a deep golden brown colour. Keep stirring them gently for even cooking. Remove them from the oil using a slotted spoon and drain excess oil by placing them on a paper towel.
In a separate saucepan, combine sugar and water to make the sugar syrup. Add crushed cardamom pods to the mixture. Bring it to a boil, stirring occasionally until the sugar dissolves completely.
Reduce the heat to low and let the syrup simmer for about 5 minutes until it reaches a slightly sticky consistency. Add a few drops of rose water to enhance the flavour and aroma. Turn off the heat.
Gently drop the fried gulab jamuns into the warm sugar syrup. Allow them to soak for at least 30 minutes to an hour, so they absorb the sweetness and become soft and juicy.
Garnish the gulab jamuns with chopped nuts like almonds or pistachios, if desired, for added texture and presentation.
Serve the gulab jamuns warm or at room temperature, allowing the excess syrup to drip off. They can be enjoyed on their own or paired with vanilla ice cream for a delicious combination.
Note: Gulab Jamuns taste best when served fresh. However, they can be stored in the refrigerator for a couple of days. Before serving leftovers, you can reheat them for a few seconds in the microwave or immerse them in warm sugar syrup to regain their softness and freshness.
Enjoy the rich and indulgent flavours of homemade Gulab Jamuns, and let these delightful sweet treats transport you to the vibrant streets of India.
Video Credits: Hebbar’s Kitchen/YouTube
2. Malpua: A Deep Fried Treat
Indulge in the rich and delicious flavors of Malpua, a traditional Indian sweet treat that is sure to satisfy your sweet tooth. Made with a simple batter and soaked in a fragrant sugar syrup, these crispy yet fluffy pancakes are a delightful dessert perfect for any occasion.
1 cup all-purpose flour
1/4 cup semolina
1/4 cup milk powder
1/2 teaspoon cardamom powder
1/4 teaspoon fennel seeds
1/4 teaspoon baking powder
A pinch of saffron strands (optional)
1 cup milk
Vegetable oil for frying
For the sugar syrup:
1 cup sugar
1 cup water
1/2 teaspoon rose water
A few saffron strands (optional)
In a mixing bowl, combine the all-purpose flour, semolina, milk powder, cardamom powder, fennel seeds, baking powder, and saffron strands (if using). Mix well.
Gradually pour in the milk and whisk until you achieve a smooth batter. Make sure there are no lumps. Let the batter rest for 15-20 minutes.
In the meantime, prepare the sugar syrup. In a saucepan, combine the sugar and water. Bring it to a boil and let it simmer for about 5 minutes until the syrup slightly thickens. Add rose water and saffron strands (if using), then remove from heat and set aside.
Heat vegetable oil in a deep frying pan or skillet over medium heat.
Once the batter has rested, give it a good stir. Take a ladleful of the batter and pour it into the hot oil, shaping it into a round pancake. You can make multiple malpuas at a time, depending on the size of your pan.
Fry the malpuas until they turn golden brown on both sides, flipping them once to ensure even cooking. Remove them from the oil using a slotted spoon and drain excess oil on a paper towel.
Dip the fried malpuas in the prepared sugar syrup, ensuring they are coated well. Allow them to soak in the syrup for a couple of minutes, then transfer them to a serving plate.
Garnish the malpuas with chopped nuts like almonds or pistachios if desired.
Serve the malpuas warm or at room temperature, and enjoy the delightful flavors of this traditional Indian dessert.
3. Jalebi: The Twisted Delight
No Indian sweet treat list would be complete without the mention of jalebi. These bright orange, pretzel-shaped delicacies are a staple at festivals and weddings across the country. Crispy on the outside, yet syrupy and soft on the inside, jalebis are a true monsoon indulgence.
1 cup all-purpose flour
1 tablespoon cornstarch
½ teaspoon baking powder
1 teaspoon lemon juice
A pinch of turmeric powder (optional, for colour)
½ cup yoghourt
½ cup warm water
Oil for deep frying
For the Sugar Syrup:
1 cup sugar
½ cup water
½ teaspoon cardamom powder
A few strands of saffron
1 teaspoon lemon juice
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, lemon juice, and turmeric powder (if using). Mix well to combine the dry ingredients.
Add yoghurt and gradually add warm water while whisking the mixture. Keep whisking until you have a smooth batter with a pouring consistency. The batter should be slightly thicker than pancake batter. Allow the batter to rest for 1-2 hours or even overnight for better fermentation.
In a deep, wide pan, heat oil for deep frying on medium heat. Ensure that there is enough oil to fully immerse the jalebis.
While the oil is heating, prepare the sugar syrup. In a separate saucepan, combine sugar and water and bring it to a boil. Stir until the sugar dissolves completely. Add cardamom powder, saffron strands, and lemon juice. Simmer the syrup on low heat for about 5-7 minutes until it thickens slightly. Remove from heat and keep it warm.
Fill a piping bag fitted with a small round nozzle (or a squeeze bottle) with the jalebi batter. Make sure the nozzle is small enough to create thin jalebis.
Once the oil is hot, reduce the heat to low-medium. Squeeze the piping bag in a spiral or pretzel shape into the hot oil, moving from the inside out. Be careful not to overcrowd the pan. Fry until the jalebis turn crispy and golden brown on both sides.
Using a slotted spoon, carefully remove the fried jalebis from the oil and transfer them directly into the warm sugar syrup. Allow them to soak for about 1-2 minutes, flipping them over to ensure even absorption of the syrup.
Remove the jalebis from the syrup and place them on a plate or serving tray. Repeat the frying and soaking process with the remaining batter.
Serve the jalebis warm as they are or garnish with some chopped nuts like almonds or pistachios for an extra crunch. Enjoy the crispy, syrupy goodness of homemade jalebis!
Note: Jalebis are best enjoyed fresh and warm. However, you can store them in an airtight container at room temperature for a day or two. Before serving, you can reheat them in a microwave for a few seconds to regain their crispiness.
Monsoon baking is an opportunity to infuse your home with the rich aromas and flavours of traditional Indian sweet treats. From the succulent Gulab Jamun to the sweet and nutty Coconut Ladoo and the twisted delight of Jalebi, these classics are sure to bring warmth and joy to your kitchen. So, gather your ingredients, embrace the rainy season, and embark on a culinary adventure that celebrates the magic of monsoon and the art of Indian baking. Get ready to create memories and satisfy your sweet tooth with these delightful creations.
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