Gulab Jamun
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Features of Gulab Jamun
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Served as dessert. A cuisine from West Bengal (eastern India). Durga Puja special recipe.
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Region of Gulab Jamun
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Indian
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Ingredients for Gulab Jamun (Click here for measurement conversion)
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Khoya - 500 gm
Plain flour - 125 gm
Baking soda - 0.25 teaspoon
Milk - 0.25 cup
Cardamom powder - 0.25 teaspoon
Saffron - 1 pinch
Sugar - 250 gm
Ghee or Butter - as needed for deep fry
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Method for making Gulab Jamun
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Crumble the khoya. Sieve in the flour and soda together. Mix the cardomom powder and crushed saffron. Mix well to form a soft dough. Use as much milk as required for kneading. Make 25-30 balls of even size. Heat the ghee or butter very well. Take off the heat and cool down a little. Add some of the jamoons. When they rise up put back on heat and fry till medium brown. In parallel, prepare thick syrup with sugar and water. Remove from ghee and put in syrup. Soak for 10 minutes. Drain and transfer to a glass bowl. Repeat for all the balls. When done pour the remaining syrup over the jamoons. Microwave lightly or warm over boiling water before serving.
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