Ghulab Jamun Hits: 55
gulab jamun
Ingredients:
112 cups sugar2 cups water1 teaspoon cardamoms green, seeds1 cup milk, powder1 teaspoon baking powder1 tablespoon flour1 tablespoon semolina (suji), fine1 large egg, beaten1 tablespoon oil- oil for deep frying2 tablespoons pistachio nuts, chopped2-4 - silver leaves (chandi varak)
Directions: one line for each direction. When saved the lines will be numbered.
Combine sugar water and cardamom in a medium saucepan and stirring constantly heat over medium heat, until sugar dissolves and the mixture comes to a boil. Simmer the sugar syrup over medium-low heat for 12-15 minutes.
Meanwhile, in a medium bowl mix together milk powder, baking powder, flour and semolina. Add egg and oil and then mix the mixture to soft dough. Knead the dough until smooth, about 1-2 minutes. (If the dough is hard, add a little yolk from another egg.)
Break off about 1 tablespoon the dough and roll into a complete smooth ball, about 34 inch in diameter. Repeat with remaining dough.
Heat oil in a deep fat fryer or karahi until medium hot, about 325F. Deep fry the balls in batches for about 5 minutes or until golden brown on all sides, turning them with a slotted spoon to ensure even browning. (Do not fry too quickly on very high heat, as they have to cook from inside before becoming too brown from outside.) Remove the gulab jamun with a slotted spoon, place on absorbent kitchen paper to remove excess fat and then put into the simmering syrup. Cook uncovered for 8-12 minutes or until puffed up and has absorbed most of the syrup.
Transfer to a serving dish and decorate with crushed pistachio nuts and silver verk, if you wish.
gulab jamun
Ingredients:
112 cups sugar2 cups water1 teaspoon cardamoms green, seeds1 cup milk, powder1 teaspoon baking powder1 tablespoon flour1 tablespoon semolina (suji), fine1 large egg, beaten1 tablespoon oil- oil for deep frying2 tablespoons pistachio nuts, chopped2-4 - silver leaves (chandi varak)
Directions: one line for each direction. When saved the lines will be numbered.
Combine sugar water and cardamom in a medium saucepan and stirring constantly heat over medium heat, until sugar dissolves and the mixture comes to a boil. Simmer the sugar syrup over medium-low heat for 12-15 minutes.
Meanwhile, in a medium bowl mix together milk powder, baking powder, flour and semolina. Add egg and oil and then mix the mixture to soft dough. Knead the dough until smooth, about 1-2 minutes. (If the dough is hard, add a little yolk from another egg.)
Break off about 1 tablespoon the dough and roll into a complete smooth ball, about 34 inch in diameter. Repeat with remaining dough.
Heat oil in a deep fat fryer or karahi until medium hot, about 325F. Deep fry the balls in batches for about 5 minutes or until golden brown on all sides, turning them with a slotted spoon to ensure even browning. (Do not fry too quickly on very high heat, as they have to cook from inside before becoming too brown from outside.) Remove the gulab jamun with a slotted spoon, place on absorbent kitchen paper to remove excess fat and then put into the simmering syrup. Cook uncovered for 8-12 minutes or until puffed up and has absorbed most of the syrup.
Transfer to a serving dish and decorate with crushed pistachio nuts and silver verk, if you wish.
