Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sobzee's indian gulab jamun (doughnut like balls soaked in syrup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look 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 well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook sobzee's indian gulab jamun (doughnut like balls soaked in syrup using 14 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:
- Prepare 1 For the video please check: http://youtu.be/VD2ANIW9cAA
- Prepare Syrup
- Prepare 2 cup Sugar
- Take 2 cup water
- Make ready 1 Some strands of saffron
- Get 2 crushed cardamom pods (optional)
- Make ready 1 (2 drops) rose water (optional)
- Get Gulab Jamuns, Enoguh to make 14 medium sized balls
- Make ready 1 cup any good quality full cream powdered milk
- Take 1 egg, lightly beaten
- Make ready 1 tsp Semolina
- Make ready 2 tbsp flour
- Take 1 tsp baking powder
- Get 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.
Steps 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 with this special food sobzee's indian gulab jamun (doughnut like balls soaked in syrup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
