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Tuesday, December 2, 2008

Gulab Jamun

Ingredients:

  • Carnation Milk Powder - 1 cup
  • Flour - 1/2 cup
  • Baking soda - 1/2 tsp
  • Butter - 2 tablespoons (melted)
  • Milk




Method:


  • First we make the dough by combining the milk powder, baking soda and butter.
  • Add just enough milk to make a medium-hard dough. Divide the dough into 18-20 portions.
  • Make balls by gently rolling each portion between your palms into a smooth ball.
  • Place the balls on a plate and cover it with a damp yet dry kitchen towel.
  • Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one.
  • They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on
  • just one side.
  • After about 5 mins, the balls will rise to the surface. Now we must gently and constantly agitated them to ensure even browning on all the sides.
  • The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
  • Now take the sugar syrup prepared before and transfer it into a dish and keep it warm.
  • Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results.
  • Add grated dry fruits over it and serve it hot.


Extra:

  • The preperation of the sugar syrup is the same as was for rassogolla.
  • The Gulab Jamuns should rise slowly to the top if the temperature is just right.
  • If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.

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