Abewsha
05-16-2013, 08:51 PM
http://i40.tinypic.com/b5h10y.jpg
Ingredients
For Sugar Syrup
3 cups sugar
2 cups water
3-4 green cardamoms, slightly crushed
For Gulab Jamun
1/2 cup maida (plain flour)
2 cups milk powder
1/2 teaspoon baking powder
1 teaspoon ghee (clarified butter)
1/2 cup milk
4-5 strands saffron (soaked in 1 teaspoon milk)
Ghee for frying
Method
For Sugar Syrup
1. Mix sugar, water, cardamom pods.
2. Heat this mixture for 7-10 minutes until sugar is all dissolved in water.
3. Remove and keep it warm.
For Gulab Jamun
4. Combine milk powder, baking powder, maida, saffron soaked in milk and ghee to make dough.
5. Add just enough milk to make medium-soft dough.
6. Divide the dough into small equal portions.
7. Make balls by gently rolling each portion between your palms into a smooth ball.
8. Heat ghee on high and then lower the heat to medium.
9. Slip in the balls into the oil, they will sink to the bottom of the pan.
10. Shake kadhai, gently and constantly, after the balls rise to the surface, to ensure even browning on all sides.
11. The balls must be fried very slowly under medium temperatures.
12. Add fried gulab jamuns directly into the warm sugar syrup.
13. Leave gulab jamun balls in sugar syrup.
Ingredients
For Sugar Syrup
3 cups sugar
2 cups water
3-4 green cardamoms, slightly crushed
For Gulab Jamun
1/2 cup maida (plain flour)
2 cups milk powder
1/2 teaspoon baking powder
1 teaspoon ghee (clarified butter)
1/2 cup milk
4-5 strands saffron (soaked in 1 teaspoon milk)
Ghee for frying
Method
For Sugar Syrup
1. Mix sugar, water, cardamom pods.
2. Heat this mixture for 7-10 minutes until sugar is all dissolved in water.
3. Remove and keep it warm.
For Gulab Jamun
4. Combine milk powder, baking powder, maida, saffron soaked in milk and ghee to make dough.
5. Add just enough milk to make medium-soft dough.
6. Divide the dough into small equal portions.
7. Make balls by gently rolling each portion between your palms into a smooth ball.
8. Heat ghee on high and then lower the heat to medium.
9. Slip in the balls into the oil, they will sink to the bottom of the pan.
10. Shake kadhai, gently and constantly, after the balls rise to the surface, to ensure even browning on all sides.
11. The balls must be fried very slowly under medium temperatures.
12. Add fried gulab jamuns directly into the warm sugar syrup.
13. Leave gulab jamun balls in sugar syrup.