Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup. Gulab jamun is the Indian version of donut holes. 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.
Soaked in sweet syrup, these Indian-style doughnuts can be enjoyed warm, hot or cold! Line a baking sheet with parchment paper. Gulab jamun is a popular Indian dessert. 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.
Ingredients of Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup
- You need 1 of For the video please check: http://youtu.be/VD2ANIW9cAA.
- You need of Syrup.
- You need 2 cup of Sugar.
- Prepare 2 cup of water.
- You need 1 of Some strands of saffron.
- You need 2 of crushed cardamom pods (optional).
- Prepare 1 (2 drops) of rose water (optional).
- It’s of Gulab Jamuns, Enoguh to make 14 medium sized balls.
- It’s 1 cup of any good quality full cream powdered milk.
- Prepare 1 of egg, lightly beaten.
- It’s 1 tsp of Semolina.
- You need 2 tbsp of flour.
- Prepare 1 tsp of baking powder.
- Prepare 1 of Oil for frying.
This decadent and easy-to-make dish consists of delicious milk doughnuts soaked in rose syrup. Gulab jamun (or gulaab jamun) is among India's most popular desserts and it's often referred to Rate This Recipe. I don't like this at all. Oh gulab jamun, sweet little cardamom-scented doughnut holes soaked in a sweet rose syrup.
Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup instructions
- 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..
Another trick I picked up was to make sure the syrup is super hot when you add the fried doughnuts into it! Make very small sized balls (bit larger than pebbles) as they swell up after frying and soaking in syrup. Make sure that the surface of dough balls is really smooth without. Divide the dough into small balls. Gulab Jamun is India's one of the most popular sweet, the most common sweet to celebrate any occasion whether it's small or Milk powder balls fried until golden brown and soaked in sugar syrup.