Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, sobzee's indian gulab jamun (doughnut like balls soaked in syrup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have sobzee's indian gulab jamun (doughnut like balls soaked in syrup using 14 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:
- Take 1 For the video please check: http://youtu.be/VD2ANIW9cAA
- Get Syrup
- Take 2 cup Sugar
- Get 2 cup water
- Take 1 Some strands of saffron
- Make ready 2 crushed cardamom pods (optional)
- Get 1 (2 drops) rose water (optional)
- Prepare Gulab Jamuns, Enoguh to make 14 medium sized balls
- Prepare 1 cup any good quality full cream powdered milk
- Make ready 1 egg, lightly beaten
- Prepare 1 tsp Semolina
- Prepare 2 tbsp flour
- Prepare 1 tsp baking powder
- Prepare 1 Oil for frying
It worked perfectly, with one exception: the balls were supposed to be able to soak in the syrup for. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc. I love gulab jamun, but this recipe doesn't have the right proportions in the dough.
Instructions to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:
- 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.
It is important to make the syrup in a large fry pan so there is room for all your little donuts to soak. Add the fried gulab jamuns directly into the syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature. Choose the type of message you'd like to post. •Gulab Jamun• Indian dessert made of milk-based balls soaked in sweet syrup.
So that’s going to wrap this up for this special food sobzee's indian gulab jamun (doughnut like balls soaked in syrup recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
