Recipe: Yummy Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup

Recipe: Yummy Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup Delicious, fresh and tasty.

Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup. Great recipe for Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup. Heat the oil and then reduce the heat to low. Add a few of the dough balls at a time into the oil.

Gulab jamun (or gulaab jamun) is among India's most popular desserts and is 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.

This recipe uses powdered milk and heavy cream, but the.

Gulab Jamun is a classic Indian dessert that's shaped like a doughnut hole and soaked in a sugar syrup flavored with cardamom.

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. Prepare of Syrup.

3. Prepare 2 cup of Sugar.

4. Prepare 2 cup of water.

5. Prepare 1 of Some strands of saffron.

6. You need 2 of crushed cardamom pods (optional).

7. Prepare 1 (2 drops) of rose water (optional).

8. Prepare of Gulab Jamuns, Enoguh to make 14 medium sized balls.

9. You need 1 cup of any good quality full cream powdered milk.

10. It’s 1 of egg, lightly beaten.

11. Prepare 1 tsp of Semolina.

12. You need 2 tbsp of flour.

13. It’s 1 tsp of baking powder.

14. Prepare 1 of Oil for frying.

Gulab Jamun is the most popular Indian dessert.

Gulab Jamun's are deep fried donut-like balls, soaked in sweet rose flavored syrup.

They are so delicious and taste absolutely heavenly.

Learn to make the best gulab jamun's with khoya along with all the tips and tricks to get them melt-in-the-mouth soft.

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 dont 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..

Gulab Jamun (Angoori Jamun) served in Rose flavoured Syrup.

Here in South Africa, We make use of Condensed Milk, together with semolina and flour to form a dough, fry them in oil and then dip these golden fried doughnuts in syrup, excess syrup strained off and then enjoyed.

I love gulab jamun, but this recipe doesn't have the right proportions in the dough.

Even so, the cooking technique is SPOT ON.

If you want to make this recipe as is, just work milk powder into the soft dough by kneading until it is solid enough to hold a ball shape without flattening.