Gulab jamun- A delicious dessert ,sweet, spring balls soaked in sugar syrup, flavoured with saffron,cardamon and garnished with slivered almonds.A sensational dessert to accompany any india meal.
Ingredients:
1 cup Milk powder
¼ cup all purpose flour
Pinch of baking soda
¼ cup milk
3 tablespoons melted clarified butter
oil for frying
Few almonds and pista for garnish.
For syrup;
1 cup sugar
1.5 cups water
Few strands saffron
½ teaspoon cardamon powder
Method:
For syrup
1. Bring to boil water add sugar elachi and saffron
2. Boil to make 1 tar consistency.
3. Keep aside
For Gulab Jamun
1.Make a dough with milk powder, flour, clarified butter, baking soda and milk.
2.Keep aside for 30 mins
3.Slightly oil hands and divide dough into 10 small 1 inch balls, making sure there are no cracks.
1 cup Milk powder
¼ cup all purpose flour
Pinch of baking soda
¼ cup milk
3 tablespoons melted clarified butter
oil for frying
Few almonds and pista for garnish.
For syrup;
1 cup sugar
1.5 cups water
Few strands saffron
½ teaspoon cardamon powder
Method:
For syrup
1. Bring to boil water add sugar elachi and saffron
2. Boil to make 1 tar consistency.
3. Keep aside
For Gulab Jamun
1.Make a dough with milk powder, flour, clarified butter, baking soda and milk.
2.Keep aside for 30 mins
3.Slightly oil hands and divide dough into 10 small 1 inch balls, making sure there are no cracks.
4.Heat oil and fry gulab jamum on low heat, stirring constantly so they brown evenly.
5.Fry till golden brown. Drain on kitchen paper
6.Place the fried gulab jamun into the warm syrup and leave them to absorb the syrup for 1 hour.
7.Place gulab jamun in serving dish and garnish with slivers of almonds and pista.
NB when jamun are cut open they should be soft and springy inside if there is a hard centre it means that the jamuns were cooked on too high heat.
5.Fry till golden brown. Drain on kitchen paper
6.Place the fried gulab jamun into the warm syrup and leave them to absorb the syrup for 1 hour.
7.Place gulab jamun in serving dish and garnish with slivers of almonds and pista.
NB when jamun are cut open they should be soft and springy inside if there is a hard centre it means that the jamuns were cooked on too high heat.
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Gulab Jamum....yup yup, garma garam Gulab Jamun ho to kya baat ho.
ReplyDeletei didn't know it was made of milk powder.....will surely try it sumday its easy
ReplyDelete@ dan
ReplyDeleteDo drop by and give feed back on how your dish turned out.
Luv gulab jamuns, mouth melting sweet.Thx for sharing the recipe.
ReplyDeleteI love these sweet things. My mouth is literally watering!
ReplyDelete