Zauq-e-shahi (jowke Shahi) Recipe, panner Meetha , How To Make Zauq-e-shahi (jowke Shahi) Recipe

Classic Indian dessert, where Gulab ]amuns combine with a creamy Rabri  makes  a  tasty  combination Zauq-e-Shahi or Jowke Shahi, as the name says so is truly a Shahi, rich, aromatic Indian classic sweet delicacy. Small sized golden gulab jamuns floating in creamy, sweet saffron flavored rabdi or rabri garnished with pistachio and almond silvers is what a sweet tooth person would crave for. Whenever we come across people talking of festival, function, parties and sweets, gulab jamun is the first all-time favorite that everybody will desire to eat.

Rabri is a popular north Indian sweet dessert which is thick condensed milk based dish made by boiling milk over slow flame for a long time until it becomes thick and changes its color to pinkish. Sugar and nuts are added to enhance the flavor. You could also add saffron which will give a very refreshing and pleasing color. Flavored rabri is rich and aromatic, very exotic to taste. It is often served chilled as a dessert.

Recipe: Zauq-e-Shahi  (Jowke Shahi)

1. Paneer                                     -       50 gms
2. Khoya                                      -       200 gms
3. All-purpose flour                  -       30 gms
4. Soda                                         -       pinch
5. Sugar                                       -       1 cup
6. Cardamom powder              -       ½ tsp
7. Sooji                                        -       20 gms
8. Pistachios                              -       3 nos
9. Saffron color                         -       1 tsp
10. Oil for deep frying               -       2 cups

1. In a bowl, add grated khoya, paneer, all-purpose flour, soda, sugar, cardamom powder, sooji and mix gently
2. Add little water and knead to make dough. Divide the dough into small portions and make into roundels and keep aside.
3. Heat oil in a pan and when it becomes slightly hot, gently drop in the roundels and fry over low flame until they turn golden brown.
4. Put all the fried roundels in the sugar syrup for 20 minutes.
5. For making Rabdi: boil milk in a pan till it gets half quantity and thick. Add 1 tsp of saffron water in the rabdi and mix.
6. Take a bowl, add small jamuns and pour the rabdi on top.
7. Garnish with pistachios.

Gulab jamuns with rabri is an excellent combination. Gulab jamun can also be eaten on its own with sugar syrup or topped with vanilla ice-cream. It is one of the most popular Indian sweets that are popularly prepared during festivals, parties, weddings etc. This sweet is extremely delicious, luscious, and just melts in the mouth. It is a favourite Indian dessert among many and is a living embodiment of Indian sweet traditions. These are yummy golden brown balls dipped in flavoured sugar syrup.

Gulab Jamun is popular in countries of the Indian subcontinent as India, Pakistan, Nepal and Bangladesh. The term Gulab Jamun comes from Persian language. Gulab means rosewater, referring to the scented rosewater syrup (sugar syrup) and Jamun in Hindi is a popular south Asian fruit with similar size and shape. The history says that Gulab jamun originates from an Arabic dessert called Luqmat Al-Qadi and became popular during the Mughal era.

The dish was prepared in Rosewater syrup however saffron syrup and honey are also often used. The Jowke Shahi, mini gulab jamuns soaked in saffron flavoured Rabri is absolutely divine to taste, mouth-watering, delicate and holds a valued place in most important menus during festive season, major celebrations like the Marriages, Diwali (the Indian festival of lights) and Eid-ul-Fitr (Ramadan) and Eid al-Adha (Muslim festivals) or Holi festival.

Most of the traditional Indian sweets are made using milk, sugar, flour based confectioneries originating from the Indian sub-continent. They are generally very rich in sugar, creamy and soft. Some of the very popular and common Indian sweets are Kaju barfi, Jalebi, Kalakandh, Rasgulla, Kala Jamun, Doodh peda, a variety of ladoos and burfis etc. Indian sweets have significance in Indian culture and are often presented/offered during special occasions or rituals that symbolise joy and pompous.

Zauq-e-Shahi is associated with Awadhi cuisine and is traditionally prepared where jamuns are stuffed with khus-khus and pistachio mixture, dipped in rabri and honey dribbled over. Do try this recipe and enjoy its rich flavors and taste. This is an awesome and yummy Indian sweet delicacy.

Do try this fantastic dish and enjoy its rich taste and aroma. You could also get hold of some of your favorite sweet recipes at: www.vahrehvah.com

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