Gulab Jamuns



 Gulab Jamuns

INGREDIENTS

Sugar 300 gr

Cardamom 8

Milk powder 175 gr

All purpose flour 50 gr

Semolina 1 tbsp

Milk 150 ml

Oil for frying

Rose water 2 tbsp

Pistachios 1 tbsp, chopped

Rose buds q.s.

Preparation

To make the syrup

Heat the sugar in 300 ml water on a medium/low heat until the sugar has dissolved.

Add the cardamom pods and simmer for a further 2 minutes.

Set aside.

To prepare the gulab jamun

Mix the milk powder, baking powder, flour and semolina with approx. 100 ml milk.

Knead into a pliable dough. If necessary add a little more milk.

Divide the dough into 24 small balls and cover with a damp tea towel.

Heat the oil - you can tell when it is hot enough because bubble will appear on a wooden spoon held in the fat.

Fry the balls for 2-4 minutes until golden brown.

Remove with a draining spoon and place on kitchen paper to dry.

Add the rose water to the cool syrup.

Place the fried dough balls in the syrup and steep for at least 30 minutes - if not overnight.

Serve the balls on plates with some of the syrup and garnish with pistachios and rose petals.

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