How to Cook Appetizing Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup

Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup. Soaked in sweet syrup, these Indian-style doughnuts can be enjoyed warm, hot or cold! The Gulab Jamun will puff up as they soak.  Home » Recipes » Doughnuts ». Gulab Jamun - Indian Syrup-Soaked Donut Holes.

It worked perfectly, with one exception: the balls were supposed to be able to soak in the syrup for hours, but. Gulab jamun (or gulaab jamun) is among India's most popular desserts and it's often referred to as "Indian doughnuts." This delicious treat consists of soft, melt-in-your-mouth, fried dumplings that are traditionally made of thickened or reduced milk and soaked in rose-flavored sugar syrup. Spongy milky balls soaked in rose scented syrup. You can have Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup using 14 ingredients and 12 steps. Here is how you cook that.

Ingredients of Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup

1. Prepare 1 of For the video please check: http://youtu.be/VD2ANIW9cAA.
2. You need of Syrup.
3. It's 2 cup of Sugar.
4. You need 2 cup of water.
5. You need 1 of Some strands of saffron.
6. Prepare 2 of crushed cardamom pods (optional).
7. You need 1 (2 drops) of rose water (optional).
8. Prepare of Gulab Jamuns, Enoguh to make 14 medium sized balls.
9. It's 1 cup of any good quality full cream powdered milk.
10. It's 1 of egg, lightly beaten.
11. You need 1 tsp of Semolina.
12. It's 2 tbsp of flour.
13. It's 1 tsp of baking powder.
14. You need 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. 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.

Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup instructions

1. For the Syrup: 1- Heat all the ingredients together until the sugar dissolves.
2. 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.
3. For the Gulab Jamuns: Combine the milk powder, baking powder, semolina and flour together.
4. Make a well in the center of the dry ingredients, add in the beaten egg, then mix it gently to make a soft dough.
5. Let it rest covered for 5 minutes.
6. Now make small balls out of the dough.
7. 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.
8. Make sure you fry the balls immediately so that they don't dry out.
9. 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.
10. Gently stir the oil around them so they turn around and get evenly colored.
11. 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.
12. They will expand a bit more as they soak up the syrup..

Traditionally, Gulab Jamun are prepared by Indian Pastry Chefs (called Halwai) after cooking milk for a long time, low and slow until it thickens into a thick and If you like Gulab Jamun on very sweeter side, increase sugar a little more in syrup. Touch of rose water in syrup gives a beautiful fragrance to. Gulab jamun is a traditional Indian dessert that is often served at weddings and special family occasions. This dish of deep fried dough balls soaked in fragrant syrup is an Indian sweet often served at weddings and special family occasions. Serve with natural yoghurt or single cream, if liked.

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