Gulab Jamun, a small waffle shaped balls deep fried and dipped in sugar
syrup, popular in countries of the Indian subcontinent as India,
Pakistan, Nepal and Bangladesh gulab jamuns are popular all over India.
Every region in India serves these khoya rounds deep fried in ghee and
soaked in hot saffron flavored syrup
Ingredients
Ingredients
Makes about 10
1/2 cup koya
1-Cup nonfat milk powder
¼ Cup all purpose flour
3-Tablespoon room temperature unsalted butter
¼ Cup room temperature whole milk
Pinch of baking soda
For Syrup
11/4 Cup sugar (cane sugar)
1-Cup water
4-Coarsely grounded cardamom
4-Saffron string optional
Method
• In a bowl add sugar and water, lime juice bring it to boil if required add rose water also.
• In another bowl add milk powder,koya, fat mix well then add maida or all purpose flour, baking powder mix well and now add the soaked sooji remove the water and mix well.
• Now add little by little milk and make into a dough and keep aside for 10 min.
• After 10 min make the dough into small ball and deep fry them into golden brown color and add to the sugar syrup. serve after cool.
1/2 cup koya
1-Cup nonfat milk powder
¼ Cup all purpose flour
3-Tablespoon room temperature unsalted butter
¼ Cup room temperature whole milk
Pinch of baking soda
For Syrup
11/4 Cup sugar (cane sugar)
1-Cup water
4-Coarsely grounded cardamom
4-Saffron string optional
Method
• In a bowl add sugar and water, lime juice bring it to boil if required add rose water also.
• In another bowl add milk powder,koya, fat mix well then add maida or all purpose flour, baking powder mix well and now add the soaked sooji remove the water and mix well.
• Now add little by little milk and make into a dough and keep aside for 10 min.
• After 10 min make the dough into small ball and deep fry them into golden brown color and add to the sugar syrup. serve after cool.
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