Variety to Producing Yummy Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup

Do you want to know ways to get through the week with healthful but appetizing meals that will cause you feel happy? This healthy, simple but extraordinary Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup recipe is the answer.

We hope you got benefit from reading it, now let's go back to sobzee's indian gulab jamun (doughnut like balls soaked in syrup recipe. To make sobzee's indian gulab jamun (doughnut like balls soaked in syrup you only need 14 ingredients and 12 steps. Here is how you cook that.

To prepare an unforgettable Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup, below are the components required:

1. Use of For the video please check: http://youtu.be/VD2ANIW9cAA.
2. Use of Syrup.
3. Prepare of Sugar.
4. Take of water.
5. Use of Some strands of saffron.
6. Get of crushed cardamom pods (optional).
7. Provide of rose water (optional).
8. You need of Gulab Jamuns, Enoguh to make 14 medium sized balls.
9. Get of any good quality full cream powdered milk.
10. Use of egg, lightly beaten.
11. Take of Semolina.
12. Get of flour.
13. Get of baking powder.
14. Take of Oil for frying.

After preparing the materials, next you are ready to cook your appetizing Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup by following the instructions on this section:

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 don't 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..

I liked the syrup, but included more cardamom and added a twinge of imitation butter flavouring. Gulab jamun is a beloved Indian dessert consisting of fried balls of a dough made from milk solids You could describe gulab jamun as a type of doughnut or funnel cake, and as Michael Korndl Gulab jamuns must soak in the syrup for at least four hours before serving, but they are even better. Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan, the Maldives. 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. Touch of rose water in syrup gives a beautiful fragrance to.

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

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