ghulabjamun recipe

Sugar Syrup:

1¾ cups sugar

1¼ cups water

8 green cardamoms (stripped and seeds squashed to fine powder)

1 tsp rose water (discretionary yet suggested)

A liberal spot of saffron

gulab-jumins

Different Ingredients:

1 cup milk powder

⅓ cup universally handy flour

¼ tsp heating pop

A touch of salt (discretionary)

2 tbsp yogurt or tbsp full fat milk

gulab jaman 2

Method.

1. Take 1 cup khoya or mawa (200 grams) in a bowl. Delicate khoya otherwise called ‘daap ka khoya’ or ‘chikna khoya’ is utilized. This is a delicate khoya, so it crushes and plies quite well.

2. Squash it well indeed. There ought to be no knots or little pieces or pieces in the khoya. You can likewise mesh and afterward pound the khoya. Try not to squash excessively. Simply crush and continue with the following stage. At that point add ¾ cup or 100 grams ground paneer, fine rava (semolina), 2 tablespoons universally handy flour, ¼ teaspoon heating powder and ½ teaspoon cardamom powder to the crushed khoya                                                                                                                                                        3 . Add 1 tablespoon milk and assemble to shape a mixture with milk. Try not to manipulate. Just delicately blend. On the off chance that you can’t frame balls or in the event that the combination seems dry, add a couple of teaspoons of milk and blend once more. Cover the batter and put in a safe spot for 30 minutes On a medium-low fire, heat the sugar arrangement till it gets tacky. You simply need to turn off the fire before the syrup arrives at a one string consistency. I have utilized crude sugar which caused the syrup to have a dull tone.

4.The syrup ought to be tacky and not watery. You can even cook the sugar syrup till it arrives at a half-string consistency. Add rose water and mix. Put the sugar arrangement in a safe spot. On cooling, in the event that the sugar syrup solidifies, simply add 2 to 3 tablespoons water and warm the syrup once more. Mix while warming the syrup. The sugar precious stones will vanish. Following 30 minutes, make little balls from the batter without breaks. Cover the mixture balls and set aside.Once they begin to have minuscule brilliant spots, continue pivoting them in the oil, so the balls are equitably sautéed. Since I was taking the photographs, I seared a couple of them more.gulab jaman 3

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