Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, sobzee's indian gulab jamun (doughnut like balls soaked in syrup. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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.
Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook sobzee's indian gulab jamun (doughnut like balls soaked in syrup using 14 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:
- Make ready For the video please check: http://youtu.be/VD2ANIW9cAA
- Make ready Syrup
- Take Sugar
- Make ready water
- Make ready Some strands of saffron
- Make ready crushed cardamom pods (optional)
- Make ready rose water (optional)
- Prepare Gulab Jamuns, Enoguh to make 14 medium sized balls
- Take any good quality full cream powdered milk
- Get egg, lightly beaten
- Take Semolina
- Prepare flour
- Prepare baking powder
- Prepare Oil for frying
It worked perfectly, with one exception: the balls were supposed to be able to soak in the syrup for. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc. I love gulab jamun, but this recipe doesn't have the right proportions in the dough.
Instructions to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:
- 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.
It is important to make the syrup in a large fry pan so there is room for all your little donuts to soak. These sticky-sweet deep-fried dough balls aren't for those on a diet, but are an authentic Indian sweet. Let the doughnuts soak in the syrup for an hour. Remove the doughnuts and garnish with the almonds. Soaked in sweet syrup, these Indian-style doughnuts can be enjoyed warm, hot or cold!
So that is going to wrap it up for this exceptional food sobzee's indian gulab jamun (doughnut like balls soaked in syrup recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
