Since I do so little traditional Indian cooking, I was super thrilled when Srivalli came up with the Indian Cooking Challenge in July. But one month down, I got lost in the whirlwind of events that have deadlines at the same time and ICC sort of got left out in the melange. Then Srivalli announced gulab jamuns as the October challenge. That's like, my absolutely favorite sweet. There was a time I would pester whoever's going out to dine with me to stop and have gulab jamuns before we go home. And I still eat them every chance I get. And then the challenge got even better - Srivalli changed the deadline to November 15 so I had every chance in the world to try and make my favorite dessert.
You know I made khoya yesterday. The first thing I did this morning was to take it out of the fridge and pick a recipe. Yes, we were given a choice of three recipes to pick from. Already, a lot of people had tried the gulab jamuns with the recipe from The Yum Blog or Alka. So contrarian that I am, I decided to go with Indo's recipe. Except that I divided it by 1/8.
And gosh! I could hardly wait for the lovely looking gulab jamuns to soak in the syrup before I tried them. They are soft, not too sweet and more delicious that any store bought gulab jamuns I've eaten. Now the next challenge is to keep me from eating all of these at one go.