Gulab jamun

Name: Gulab jamun
Cuisine: Pakistani
Ingredients: 3 cups milk powder(plz use measuring cup); 1 cup self raising flour (or if using plain maida then add 2 tsp levelled baking powder in one cup of maida); 1 heaped tsp semolina (suji); Thickened or heavy cream for mixing; Note: cream quantity is not specified. Just use as much as you need to make a soft dough. Dough should not be wet (approx 300 mls or more cream)

Sadaf Shoaib Vohra @sadafshoaibvohra

This recipe is actually my friend recipe “Sadaf Nadeem “ I made this in one of the competition n Allhamdulilah won it
It’s eggless recipe

Sadaf Shoaib Vohra @sadafshoaibvohra

This recipe is actually my friend recipe “Sadaf Nadeem “ I made this in one of the competition n Allhamdulilah won it
It’s eggless recipe

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Ingredients

3 cupsmilk powder(plz use measuring cup)
1 cupself raising flour (or if using plain maida then add 2 tsp levelled baking powder in one cup of maida)
1heaped tsp semolina (suji)
Thickened or heavy cream for mixing
Note: cream quantity is not specified. Just use as much as you need to make a soft dough. Dough should not be wet (approx 300 mls or more cream)

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Steps

1

To make syrup combine 3 cups of sugar with 3 cups of water. You can use 4 cups of sugar and 5 cups of water if you like extra syrup for your Gulab Jaman. Also add some green cardamom seeds.
2

Cook syrup on low flame till all the sugar is dissolved. The syrup should not be thick. Let it cool down to room temperature (slightly warm)
3

Meanwhile prepare the dough by mixing milk powder, self raising flour and semolina using the cream to combine the ingredients
4

Mix and knead gently until a soft dough is formed.
5

Heat oil on a low flame. Make balls and fry on low to medium flame till they get an even golden brown colour.. Make sure the oil should not be hot otherwise Gulab Jaman won't be cooked evenly and the centre can remain uncooked.
6

Add balls to the warm syrup and let them soak covered for half an hour.