Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup. But, these syrupy doughnut-like dumplings can be made for any occasion. Gulab Jamun is a favorite Indian sweet for many people. In parties, weddings and even in Indian Thalis, Gulab Jamun is one of the sweets served after the meals.
You can cook Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup using 14 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup
- It’s 1 of For the video please check: http://youtu.be/VD2ANIW9cAA.
- Prepare of Syrup.
- It’s 2 cup of Sugar.
- You need 2 cup of water.
- It’s 1 of Some strands of saffron.
- It’s 2 of crushed cardamom pods (optional).
- You need 1 (2 drops) of rose water (optional).
- You need of Gulab Jamuns, Enoguh to make 14 medium sized balls.
- It’s 1 cup of any good quality full cream powdered milk.
- It’s 1 of egg, lightly beaten.
- It’s 1 tsp of Semolina.
- Prepare 2 tbsp of flour.
- You need 1 tsp of baking powder.
- Prepare 1 of Oil for frying.
Delicious with fresh cream, Kulfi, ice cream etc. I love gulab jamun, but this recipe doesn't have the right proportions in the dough. It is important to make the syrup in a large fry pan so there is room for all your little donuts to soak. Gulab jamun (or gulaab jamun) is among India's most popular desserts and is often referred to as "Indian doughnuts." Once the dough is ready, divide it into walnut-sized balls, rolling it Repeat this until all the dumplings are cooked and in the syrup.
Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup instructions
For the Syrup: 1- Heat all the ingredients together until the sugar dissolves.
Then give it a boil on low heat for about 3-5 minutes so it thickens slightly P.S.: You can store any excess in the fridge for use in other recipes.
For the Gulab Jamuns: Combine the milk powder, baking powder, semolina and flour together.
Make a well in the center of the dry ingredients, add in the beaten egg, then mix it gently to make a soft dough.
Let it rest covered for 5 minutes.
Now make small balls out of the dough.
If the dough feels sticky, touch a bit of oil with your fingertips and then form the balls. If the dough is too dry, add a few drops of milk and knead it in until you can form smooth balls.
Make sure you fry the balls immediately so that they don't dry out.
Heat the oil on medium heat, add the gulab jamuns one at a time. Carefully, splash some of the oil over them gently, Lower the heat, if the oil is too hot they will burn from the outside and stay raw on the inside.
Gently stir the oil around them so they turn around and get evenly colored.
When they have doubled in size and are evenly browned all over, remove with a slotted spoon onto a kitchen paper to drain excess oil for 3-5 minutes then put them directly into the warm syrup, let them soak in for 30 minutes to 1 hour.
They will expand a bit more as they soak up the syrup..
Allow the gulab jamun to soak in the syrup. Make very small sized balls (bit larger than pebbles) as they swell up after frying and soaking in syrup. Make sure that the surface of dough balls is really smooth without. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
