Ingredients:
Gulab Jamoon instant mix (available in any Indian store) 1 packet.
Milk 1/4 cup
Sugar 2 cups
Water 2 cups
Oil 2 cups
Cardamon Powder 2 teaspoons.
How to prepare is given on the packet itself. Following that makes this easy. The contents in this packet are usually made up of wheat flour, veg oil, condensed milk and milk products.
How to prepare:
Sieve the contents of the pack (optional) and add 1 teaspoon of cardamon powder to it.Keep adding the milk and make a soft dough and keep aside covered with a wet cloth or napkin. Divide the dough into 20 to 25 parts (depending on how big you want the balls to be). 25 parts makes each jamoon as big as a very small lime. The balls should have no cracks and should be smooth.Then you need to make a thick sugar syrup. For this boil the water and sugar and when it comes to a boil, reduce the heat and simmer for about 5 min. Add 1 teaspoon of cardamon powder to this syrup. Heat oil in a deep pan.Test the oil temperature by dropping one jamoon. It should sink in and slowly rise to the top. If it rises too quickly reduce the heat. If it takes too long raise the heat.Deep fry all the jamoons to a golden brown in batches of 7 to 10 depending on the size of the pan.Remove the jamoons with a slotted spoon. Drop them in the sugar syrup immediately. Allow them to soak for atleast 1 hour before serving.
Gulab Jamoon instant mix (available in any Indian store) 1 packet.
Milk 1/4 cup
Sugar 2 cups
Water 2 cups
Oil 2 cups
Cardamon Powder 2 teaspoons.
How to prepare is given on the packet itself. Following that makes this easy. The contents in this packet are usually made up of wheat flour, veg oil, condensed milk and milk products.
How to prepare:
Sieve the contents of the pack (optional) and add 1 teaspoon of cardamon powder to it.Keep adding the milk and make a soft dough and keep aside covered with a wet cloth or napkin. Divide the dough into 20 to 25 parts (depending on how big you want the balls to be). 25 parts makes each jamoon as big as a very small lime. The balls should have no cracks and should be smooth.Then you need to make a thick sugar syrup. For this boil the water and sugar and when it comes to a boil, reduce the heat and simmer for about 5 min. Add 1 teaspoon of cardamon powder to this syrup. Heat oil in a deep pan.Test the oil temperature by dropping one jamoon. It should sink in and slowly rise to the top. If it rises too quickly reduce the heat. If it takes too long raise the heat.Deep fry all the jamoons to a golden brown in batches of 7 to 10 depending on the size of the pan.Remove the jamoons with a slotted spoon. Drop them in the sugar syrup immediately. Allow them to soak for atleast 1 hour before serving.
No comments:
Post a Comment