Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup
Learned how to make these after tasting them during my visit to india :)
Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup
Learned how to make these after tasting them during my visit to india :)
Cooking Instructions
- 1
For the Syrup: 1- Heat all the ingredients together until the sugar dissolves
- 2
Then give it a boil on low heat for about 3-5 minutes so it thickens slightly P.S.: You can store any excess in the fridge for use in other recipes
- 3
For the Gulab Jamuns: Combine the milk powder, baking powder, semolina and flour together
- 4
Make a well in the center of the dry ingredients, add in the beaten egg, then mix it gently to make a soft dough
- 5
Let it rest covered for 5 minutes
- 6
Now make small balls out of the dough
- 7
If the dough feels sticky, touch a bit of oil with your fingertips and then form the balls. If the dough is too dry, add a few drops of milk and knead it in until you can form smooth balls
- 8
Make sure you fry the balls immediately so that they don't dry out
- 9
Heat the oil on medium heat, add the gulab jamuns one at a time. Carefully, splash some of the oil over them gently, Lower the heat, if the oil is too hot they will burn from the outside and stay raw on the inside
- 10
Gently stir the oil around them so they turn around and get evenly colored
- 11
When they have doubled in size and are evenly browned all over, remove with a slotted spoon onto a kitchen paper to drain excess oil for 3-5 minutes then put them directly into the warm syrup, let them soak in for 30 minutes to 1 hour
- 12
They will expand a bit more as they soak up the syrup.
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