Gulab jamun

Name: Gulab jamun
Yield: As much as u like
Cuisine: Pakistani
Ingredients: 2 cups Nido milk powderheaped; 2 tsp Baking powder levelled; 2 tbsp Maida/ all purpose flour heaped; 2 tbsp Ghee; 1/2 tsp Illaichi powder; 2 Eggs; 2 cups Sugar; 2.5 cups Water; 6 pods Cardamom; strands Zaafran few; 1 tsp Lemon juice

Iammehreenkashif @cook_23535697

Rawalpindi

Gulab jamun

Iammehreenkashif @cook_23535697

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Ingredients

As much as u like

2 cups Nido milk powderheaped
2 tspBaking powder levelled
2 tbspMaida/ all purpose flour heaped
2 tbspGhee
1/2 tspIllaichi powder
2Eggs
Sheera
2 cupsSugar
2.5 cupsWater
6 podsCardamom
strandsZaafran few
1 tspLemon juice

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Steps

1

Mix everything and knead a sticky dough, make balls out of it, it yields 30-32 gulab jamuns, deep fry at medium heat until u achieve desired colour, do not fry at high heat, it will make GJ’s hard. Pour fried gulab jamuns into hot boiling sheera cook for 3 mins keep them uncovered, bring down the flame to low heat and cook another 10 mins turn off flame and let it rest for few mins. Make sure they r all completely immersed in sheera. Dish out garnish with nuts and serve warm.
2

SHERA: Put all ingredients of sheera in pan. Cook everything 1 until boiling starts at high flame, reduce heat to low, let it cook at low flame until u add gulab jamuns
3

🚨 DO NOT ADD ANY WATER TO UR DOUGH, And GHEE WILL DO THE JOB, DOUGH MUST BE STICKY And NO NEED TO KNEAD MUCH JUST MIX IT WELL
DONT OVER FRY OTHERWISE IT WILL GET HARD. KEEP UR SHEERA RUNNY TO GET SOFT GULAB JAMUN