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Gulab jamun

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Ingredients:
1 cup Milk Powder
1/2 cup Maida/Plain Flour
¼ tsp Baking Soda
1 tbsp Yogurt or 2 tbsp Full Fat Milk
1 tsp Ghee or Oil
Pistachio or Almonds for garnishing
Samolina 2 tsp

For Sugar Syrup:
2 cups Sugar
1 cups Water
8 Green Cardamoms, peeled and seeds crushed to fine powder
A pinch of Saffron
1 tsp Rose Water 




Method:
Prepare the sugar syrup:
  1. Add sugar and water in a pan and heat it on a medium flame.
  2. Once the sugar dissolves completely, add cardamom powder and bring it to boil by stirring every now and then. Let the sugar syrup thicken slightly, about 2-3 minutes after coming to boil. You don’t need to boil it until it reaches one thread consistency. 
  3. Turn off the flame and run the sugar syrup through fine sieve to remove any impurities. 
  4. Transfer the sugar syrup back into the wide pan and mix in saffron and rose water if using. Let it cool down to room temperature. 
Prepare the Gulab Jamuns:
  1. While the sugar syrup is cooling down, prepare the Gulab Jamun mixture. Sieve milk powder, plain flour, baking soda and samolina into a mixing bowl.
  2. Mix in yogurt or milk and ghee/oil and start to mix the ingredients lightly to make soft sticky dough. Make sure that you don’t over mix or knead the dough.
  3. Grease your palms with ghee or oil and pinch marble sized dough and roll it into smooth round or oval shaped balls. Make sure that the balls are small as they double in size once they are fried and soaked in sugar syrup. 
  4. the dough balls should be smooth without any cracks. Arrange the balls on a plate and cover it with a kitchen towel to prevent from drying out.
  5. Heat oil in a pan for deep frying the gulab jamuns on medium flame.
  6. Prepare all the gulab jamun balls and let them rest in the sugar syrup for at least 1 to 2 hours before serving.
  7. Garnish with pistachios and almonds.serve warm or chilled.enjoy!!!!






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Comments

Richa Sharma said…
Great recipe Zeba!
6 July 2015 at 09:37
Food safari said…
Thanx tani tani
6 July 2015 at 20:50
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