Tuesday, July 16, 2013

Gulab Jamun's

Gulab Jamuns are sweet delicious yummy balls that just savour in your mouth when you bite into them. Especially when there home made. In India or Pakistan you can find lots of gulab jamuns all over the place but when your over seas, or in the States it can be hard to find these yummy treats.. So making them your self is just a wonderful feeling, and there just made with some simple ingredients in no time... So try this sweet recipe today...

Ingredients: serves 4-6 makes about  10-12  jamuns
Prep time 10 min
cook time 10 min
First prepare the sheera (syrup)
2 cups water
2 cups sugar
3 whole cardamons or 1 tsp cardamon powder
tiny pinch of orange color, and some strands of saffron
Method
Pour all the ingredient into a sause pan and cook for 10-15 min until syrup starts to become thick( do not refrigerate just put to aside at room temp.)

Gulab jamun
1 cup milk powder (Nido or any good quality brand)
1tbs semolina (sooji)
2 tbs white all purpose flour
1 tsp baking powder
1 egg beaten lightly
oil as needed for frying
Method:
Combine Flour, semolina, milk powder and mix with hand
Now add beaten egg mix with your hand, (if the flour is too thick add a couple tsp of milk and knead well)
If the flour is too sticky, put some oil on your palms and start making the balls, they should be about 1/2 inch size
Fry on low heat on both sides until Jamuns get nice and golden brown, when they are done throw them into the sheera syrup  immediately for about 10 min. So they can soak up the syrup (make sure the syrup is not to hot otherwise it will shrink the balls)
Now garnish with coconut, almonds, or top with your favorite ice cream.
If you need any additional help pls let me know in the comment box below and ill be more than happy to get back to you.

6 comments:

  1. Nice post, I bookmark your blog because I found very good information on your blog, Thanks for sharing more informatiom
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    ReplyDelete
    Replies
    1. Your very welcome! Thanks for visiting please come to visit again...

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  2. What if after putting in syrup the gulab jamun get too soggy and mushy. Can I bake them to dry out the syrup and harden them a bit so that they're edible?

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Thankyou for taking the time out to comment.. Your questions and comments Truly do mean a lot to me.. I will get back to you as soon as possible.. God bless Naz:)