Wednesday, November 7, 2012

Gulab jamun

Gulab jamun mix
1 cup (packets are available in indian grocery stores)
2 ¼ cups
Milk or water
¼ cup (for kneading dough)
Food color
a pinch (optional)
as required (for sugar syrup)
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.

  • 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


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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