Gulab Jamun is a popular dessert in India. This tasty dessert has countless fans.Deep frieds balls of khoya dough are immeresed in the warm sugar syrup flavored with cardamom seeds and dry fruits. Instead of khoya, am using milk powder and flour to make gulab jamuns. I hope you enjoy.
Ingredients:
3 cups milk powder
1 cup all purpose flour (maida)
1 cup milk
pinch of baking soda
2 tbsps ghee
oil for deep frying
For syrup:
2 cups sugar
1 1/2 cup water
1 tsp cardamom powder
1 tbsp sliced almonds and pistachios
Method:
1: In a bowl mix together milk powder, all purpose flour, baking soda, ghee and milk for the gulab jamuns.
2: knead them slowly for few minutes until they turn as smooth dough..cover them and keep aside for half an hour.
3: In a large pan, add water, sugar, and bring them to a boil.
4: Let the syrup boil for a minute then remove it from the heat. Stir the syrup until the sugar is dissolved. Now add the cardamom powder and keep aside.
5: Make small balls from the dough without any cracks..if there is some crack, roll them again in ur palms for few seconds.
6: Heat oil in a pan on medium heat. The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
7: Place the gulab Jamuns in the frying pan. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.
8: Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
9: The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving
10: Garnish with sliced almonds and pistachios and serve!!!!!!!
Note:
1: If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
2: Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
3: Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.
4: Gulab jamuns will expand in double the volume, so give them enough space while frying.
5: Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated.
Sending this recipe to
Christmas Delicasy hosted by Julie
Love Lock with Sweets @ Sweet Karam Kapi
Edible Entertainment: ♫ Jingle All The Way ♫ hosted by Kavi
Meet you all again with another interesting recipe, till then it is bye from Archana.
Ingredients:
3 cups milk powder
1 cup all purpose flour (maida)
1 cup milk
pinch of baking soda
2 tbsps ghee
oil for deep frying
For syrup:
2 cups sugar
1 1/2 cup water
1 tsp cardamom powder
1 tbsp sliced almonds and pistachios
Method:
1: In a bowl mix together milk powder, all purpose flour, baking soda, ghee and milk for the gulab jamuns.
2: knead them slowly for few minutes until they turn as smooth dough..cover them and keep aside for half an hour.
3: In a large pan, add water, sugar, and bring them to a boil.
4: Let the syrup boil for a minute then remove it from the heat. Stir the syrup until the sugar is dissolved. Now add the cardamom powder and keep aside.
5: Make small balls from the dough without any cracks..if there is some crack, roll them again in ur palms for few seconds.
6: Heat oil in a pan on medium heat. The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
7: Place the gulab Jamuns in the frying pan. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.
8: Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
9: The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving
10: Garnish with sliced almonds and pistachios and serve!!!!!!!
Note:
1: If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
2: Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
3: Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.
4: Gulab jamuns will expand in double the volume, so give them enough space while frying.
5: Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated.
Sending this recipe to
Christmas Delicasy hosted by Julie
Love Lock with Sweets @ Sweet Karam Kapi
Edible Entertainment: ♫ Jingle All The Way ♫ hosted by Kavi
Meet you all again with another interesting recipe, till then it is bye from Archana.
4 comments:
wow..am drooling...
Thanx again for the lovely entry!!
Ongoing Event -Christmas Delicacy (15 Nov-31 Dec 2011)
Erivum Puliyum
do link these juicy gulab jamuns to jingle all the way.. :)
Kavi | Edible Entertainment
Ongoing events:
Jingle All The Way &
Microwave Easy Cooking
thanks so much for linking this lip smacking dish to Jingle All The Way. Looks lovely!
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Kavi (Edible Entertainment)
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