Ricotta Cheese Gulab Jamun/Gulab Jamoon with Ricotta Cheese

Gulab jamun/Gulab Jamoon with ricotta cheese, yes you read it rite. Am so happy to try my hand with this ricotta cheese gulab jamuns. Actually i can get easily ricotta cheese than gulab jamun readymade mix, yes i have to take a train to go Indian stores and have to travel for half an hour, by the way to get ricotta cheese, i have to walk just for 5 minutes to get a box of this ultimate cheese. Obviously when i crossed this recipe from Savitha's kitchen, i was super excited to give a try. Trust me this jamun came out extremely delicious and the dough gets ready very much easily too.

Am running this week's blogging marathon with Special theme as theme, and this gulab jamuns are ready within less than an hour. I simply love this short cut method, you doesnt need to get readymade gulab jamuns packets from Indian stores from now if you get ricotta cheese easily from your nearby super markets. Since ricotta cheese are cheaper for me, am sure this recipe is definitely a keeper for me to dish out these succulent jamubs often at home.

Recipe Source: here
2cups Ricotta cheese
2tbsp All purpose flour
1/4tsp Baking powder
1tsp Sugar
2tbsp Milk
Oil for frying
2cups Sugar
1+1/2cup Water
2 Crushed cardamom

Take a pan, add the ricotta cheese in a pan, and cook in simmer until the cheese turns like a mawa, take a small portion in your hands to check whether its crumbly. Now turn off the flame and let it cool completely.

Add flour, baking powder ,sugar and milk,mix everything to form a dough and knead softly. Let it rest for 10 minutes, covered by a wet tissue. Don't overknead the dough, then it will be hard.

 Take sugar and water in a bowl. Mix it well and cook on a low flame. Once the syrup turns smight thick in consistency. Turn off the stove .

Now add crushed cardamom to the syrup. The syrup should be warm while adding the fried gulab jamuns into the syrup.

Heat a pan of oil,grease your hands with some ghee.  Take a small portion and roll it as ball, if there is any crack,roll it gently.

Oncethe oil will be hot, put the flame in simmer and drop the balls in small batches.

Don't overcrowd the pan.fry gently until the jamuns turns golden brown, remove them from oil, drain the excess oil with paper towel.

Drop them to the syrup and let it sit for atleast one or two hours before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73.