ngredients
:- 3 cups sugar
- 6 cups water
- 1 tbsp cardamom powder
- 2 tbsps rose water
- 3 cups powdered milk
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 cup thickened/ heavy/ double cream
- Vegetable/ canola/ sunflower oil for deep frying
Instructions
:- Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. Turn off the flame and add the cardamom powder and rose water.
- Mix well and keep aside. Mix the powdered milk, all purpose flour and baking powder well. Add a little of the thickened cream at a time to them and knead to make a dough that is soft but not sticky.
- Divide the dough into walnut sized balls and roll between slightly greased palms till smooth. Heat the oil for deep frying in a wide pan on a low to medium flame.
- Fry the dumplings, stirring often to brown on all sides. Do not cook on very high heat as the dumplings will burn on the outside and remain raw inside!
- When cooked, drain (with a slotted spoon), remove the dumplings from the oil and transfer immediately into the sugar syrup. Repeat this till all the dumplings are cooked and added to the syrup.
- Allow the dumplings to soak in the syrup for 2 hours. Some serving suggestions: Warm Gulab Jamuns with ice cream; Gulab Jamun with thick cream;
- Gulab Jamun garnished with shavings of dried fruit like pistachio and almond.
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