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

Recipe: Tasty 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. 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.

I got my gulab jamun recipe from My Feasts.

It worked perfectly, with one exception: the balls were supposed to be able to soak in the syrup for hours, but after two minutes, my balls were fully saturated.

Baked instead of fried, these Gulab Jamun are sweet, milk-based Indian dumplings soaked in a sugar syrup that make a novel bite-size treat.

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. It’s 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. You need 1 of Some strands of saffron.

6. It’s 2 of crushed cardamom pods (optional).

7. You need 1 (2 drops) of rose water (optional).

8. It’s of Gulab Jamuns, Enoguh to make 14 medium sized balls.

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

10. Prepare 1 of egg, lightly beaten.

11. You need 1 tsp of Semolina.

12. Prepare 2 tbsp of flour.

13. You need 1 tsp of baking powder.

14. It’s 1 of Oil for frying.

Add butter; beat together until creamy and blended.

Add just enough milk to make a firm dough.

Let the doughnuts soak in the syrup for an hour.

Remove the doughnuts and garnish with the almonds.

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..

The name gulab jamun means roughly "rosewater berries." The berries are balls of milk solids mixed with a little flour, salt and oil or ghee and The milk balls then get a good soak in a rosewater-scented simple syrup.

Gulub jamun is traditionally made with khoya, milk that has been slowly cooked down.

Soaked in sweet syrup, these Indian-style doughnuts can be enjoyed warm, hot or cold!

The Gulab Jamun will puff up as they soak.

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.