Eid is almost here and we can expect the great stress on desserts and savouries which would be on the households celebrating this wonderful festival!The FoodieMondayBloghop group decided that this time it would be an Eid Special to commemorate the festival in our own special way.We decided to name the theme “Eid Special” and I decided on a very special dessert I had at a very young age and grew up having!

I grew up in the Capital City of Lucknow in the State of Uttar Pradesh!It is called the “City of Nawabs” as the Nawab Dynasty ruled the place for nearly 2 centuries!The sweetmeats were royal and needed an expert to explain them to innocent laymen aka tourists in Lucknow,who would hold a “donna” or a small plate made of leaves on which would be ladled an extra delicious sweetmeat.As they took the first bite and their senses reverberated with a profusion of flavours and aroma,they would stare up in wonder at the smiling tourist guide and pester him about the recipe and about its origination!The guide in turn,happy that his place of birth was glorified,would delve in the depths of when Nawab Wajid Ali Shah kept his harem of 365 wives,to the fact that he was extremely obese,rounding off with his “Khansamas” (cooks) being of the finest genre by the time which the tourists would have ordered 3 pieces more and 2 kg packs to take back home!

In 1988,when my uncle got married,they had Zauq-e-Shahi for dessert.My aunt was from Uttar Pradesh and they had invited one of the best caterers to delight everyone with their fabulous food!I was very much an infant then and found my way to the back of the tent where they were immersing the Jamuns in Syrup.I was enchanted with the setup as I loved Gulab Jamun.I knew the name but had never seen anyone making it.The caterer and his men saw me watching and made me sit on a small stool and watch the proceedings.The caterer asked me what it was and I innocently replied “Gulab Jamun” to which he said “No”!fought with him before a relative from my aunt’s side saw what was happening and joined the banter.At last the cook told me “Its Zauq-e-Shahi and must not be called Gulab Jamun.It is even more special than the Gulab Jamun,as you see that it is being served with this rich Rabri!”Thereafter I became a fan of this ethereal dessert and used to have it whenever I got an opportunity,which I found in many marriages and occasions!

The Nawabs invented the famous Gulab Jamun,but it was not until the favourite Nawab’s (Wajid Ali Shah) Chef invented this miracle for Eid!The Nawab wanted “more than the conventional Gulab Jamun” so the Khansama-e-khas (special chef) prepared a delicious rabdi (thickened creamy milk),put one Jamun freshly prepared out of the syrup on top of the thick bed of rabdi,topped it with more and sprinkled the top with nuts and syrup!The Nawab awarded him a thousand gold coins for this innovation and the Khansama-e-khas became a rich man!

I feel each one of us is not less than Royalty,so let us prepare this decadent dessert for Eid!This recipe was entered for the 148th FoodieMondayBloghop where the theme was Eid Special!

NOTE : For Kaala Jamun,increase the flour quantity to 1 tsp more and fry on low heat till the jamuns are the darkest brown.Then they will look “black” in the syrup.DO NOT FRY TILL BLACK as they will have a burnt taste.This is a calculation of minutes so be very careful!

Preparation Time : 1 hours

Makes : 7 – 9 pieces

INGREDENTS

For the Gulab Jamun :

250 gms Khoya(I made it from Ricotta Cheese as I did not get Khoya here.Check the recipe for making Khoya with Ricotta here) :

Homemade Khoya (With Ricotta Cheese)

1/2 cup milk powder

4 tbsp all purpose flour (maida)

1 pinch baking soda

Whole milk as required

Ghee/oil to fry

For syrup :

2 cups sugar

1/2 cup water

3 – 4 saffron strands

1 tsp Cardamom Powder (elaichi)

2 tsp rose water (optional)

For rabri :

500 ml whole milk

2 tbsp sugar

2 – 3 saffron strands

METHOD

Prepare the syrup :

Heat water and sugar in a pan and let the sugar dissolve.Bring to a boil and cook for 4 – 5 minutes on medium heat till the syrup is neither too thick to form threads and nor too thin like water.Take off heat and let it go from vey hot to warm.Add cardamom powder,saffron and rose water (if using).Keep warm.

Prepare the rabri :

Heat milk on medium low in a pan and allow to come to a boil.Reduce to medium low and boil till the milk is reduced to 1/4 the volume.Add sugar and saffron and keep aside to cool.

Prepare the Jamuns :

Knead the khoya till the granules disappear and it binds in your hand.Add the other dry ingredients and knead again.In case it binds to make smooth balls which do not crumble,then do not add milk.In case the mixture is dry,add milk 1 tsp at a time and knead again.You should be able to knead the dough to a very smooth texture and make very smooth and round balls without cracks.Make 7 – 9 balls from this dough.Pinch off a very small portion and roll that into a ball too.

Heat ghee/oil on medium and first drop the tiny ball picked off first.If it does not disintegrate or become very soft,fry the prepared balls till golden brown,taking care not to break them.In case there is disintegration,add 2 tsp flour to the mixture and knead again.This process of checking initially with a small portion of dough will give you perfect Jamuns.

Put the Jamuns into the warm (not hot) syrup and leave for at least 2 hours to absorb the syrup.If not using immediately,you can refrigerate the Jamuns as well.

The Gulab Jamuns…

Serve the Zauq-e-Shahi :

Spoon 1 tbsp rabri on a plate.Arrange one Jamun from the syrup on top of the rabri.Drizzle 1 tsp Rabri on top of the Jamun and sprinkle with sliced Pistachio and Almonds.Drizzle 1 tbsp of the Gulab Jamun syrup on top and serve preferably warm!

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