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Wednesday, November 7, 2012

Gulab jamun



Ingredients:
Gulab jamun mix
1 cup (packets are available in indian grocery stores)
Sugar
2 ¼ cups
Milk or water
¼ cup (for kneading dough)
Food color
a pinch (optional)
Cardamom
2
Water
as required (for sugar syrup)
Oil/ghee
for frying

gulab jamun
gulab jamun

How to do Gulab jamun:
  • Knead mix with ¼ cup of milk/water and 2 teaspoon of ghee into soft dough as like chappathi dough.
  • If you need to increase the softness of the dough keep it for 1 hour. (this is optional)
  • Now shape the dough into smooth small balls of equal size by greasing your hands with oil/ghee.
  • To find out oil/ghee is ready for frying drop the small quantity of dough it should take a minute for rising. The flame should be moderate always.
  • Fry the balls deep in oil/ghee till it become reddish brown evenly by turning it continuously and set the fried balls aside to cool.
  • Prepare the sugar syrup using 2 ¼ cups of sugar and 2 ¼ cups of water. Allow it to boil for 5 minutes by adding crushed cardamom, food color in it.
  • Add the deep fried balls in this hot syrup and serve it after 2 hours.


Serving tips:
  • You can serve it by dropping it into coconut milk along with some sugar syrup.

Tips:
  • Don’t over heat the oil/ghee to give smoke. The dough should not be sticky in your fingers. If you feel so you can add some more amount of mix in it.
  • While shaping balls it should be smooth as much as possible. If it has any lines on it will break while soaking in sugar syrup. 
  • If the dough gets dry slightly knead it again by adding one teaspoon of milk.
  • You can also shape the balls by keeping small piece of cashew nut or badam in the centre

for more dishes visit indian recipes


3 comments:

Thomas Brain said...

Wow.. Its really good.. Thanks for nice post..

Darshana Shah said...

looks perfect...yummy

Anonymous said...

very nyc..........yummy.........
very very thxxx...........

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