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Fresh cream gulab jamunFor dussehra
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A picture of Fresh cream gulab jamunFor dussehra.

Fresh cream gulab jamunFor dussehra

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#dussehra

#dussehra

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Fresh cream gulab jamunFor dussehra

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#dussehra

#dussehra

Read more
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Ingredients

  • sugar syrup:
  • 1 cupsugar
  • 1 cupwater
  • 1/4 teaspooncardamom powder
  • Few strands saffron
  • Gulab jamun ingredients:-
  • 1 cupmilk powder
  • 3 tablespoonplain flour
  • 1 tablespoonsemolina
  • pinchbaking soda
  • 1 tsplemon juice
  • 1 tablespoonghee
  • 4-5 tbspmilk warm
  • Decorating:-
  • Fresh cream
  • Fondant for decoration
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Steps

  1. 1

    Sugar syrup
    In a pan add water and sugar and bring it to boil until 1/2 string consistency or becomes little sticky. Add lemon juice to prevent from crystallising. Add cardamom and saffron and remove from heat.

    A picture of step 1 of Fresh cream gulab jamunFor dussehra.
  2. 2

    Jamun :-
    Make a soft dough using gulab jamun ingredients and knead to a smooth dough. It should start becoming greasy. Do not over knead. Oil your palm and make small balls.

    A picture of step 2 of Fresh cream gulab jamunFor dussehra.
    A picture of step 2 of Fresh cream gulab jamunFor dussehra.
  3. 3

    Do not make big balls as it will double in size when fried. If the balls crack it means the dough is dry add a tablespoon of milk and smooth. In a frying pan heat oil on medium heat. Slowly slide the balls from side and deep fry turning the gas to low flame. Fry them until golden brown. Remove and let it cool. Heat the syrup and add fried jamuns to it. Let it soak in syrup for one hour before serving.

    A picture of step 3 of Fresh cream gulab jamunFor dussehra.
    A picture of step 3 of Fresh cream gulab jamunFor dussehra.
  4. 4

    For fresh cream jamun. Whip fresh cream and remove jamun from sugar syrup snd make slits and decorate

    A picture of step 4 of Fresh cream gulab jamunFor dussehra.
    A picture of step 4 of Fresh cream gulab jamunFor dussehra.
    A picture of step 4 of Fresh cream gulab jamunFor dussehra.
  5. 5

    A picture of step 5 of Fresh cream gulab jamunFor dussehra.
    A picture of step 5 of Fresh cream gulab jamunFor dussehra.
    A picture of step 5 of Fresh cream gulab jamunFor dussehra.
  6. 6

    A picture of step 6 of Fresh cream gulab jamunFor dussehra.
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on October 17, 2018 08:06
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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