Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, sobzee's indian gulab jamun (doughnut like balls soaked in syrup. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup. S.: Gulab Jamun is often described as a fried donut soaked in spiced sugar syrup. These plump sweets are probably the first thing you had at an Indian restaurant or elicit fond memories from older days.
Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sobzee's indian gulab jamun (doughnut like balls soaked in syrup using 14 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:
- Get 1 For the video please check: http://youtu.be/VD2ANIW9cAA
- Take Syrup
- Prepare 2 cup Sugar
- Make ready 2 cup water
- Take 1 Some strands of saffron
- Take 2 crushed cardamom pods (optional)
- Get 1 (2 drops) rose water (optional)
- Make ready Gulab Jamuns, Enoguh to make 14 medium sized balls
- Get 1 cup any good quality full cream powdered milk
- Prepare 1 egg, lightly beaten
- Prepare 1 tsp Semolina
- Get 2 tbsp flour
- Take 1 tsp baking powder
- Make ready 1 Oil for frying
Gently and frequently stir the mixture to ensure doughnuts soak evenly in the. The name Gulab Jamun comes from the Urdu/Persian language where gulab is a rose and jamun is a plum like fruit native to South Asia. When these donuts are fried they resemble the little dark plums and since they are soaked in a rose scented syrup, hence the Gulab Jamun. Gulab Jamun (Angoori Jamun) served in Rose flavoured Syrup.
Instructions to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:
- For the Syrup: 1- Heat all the ingredients together until the sugar dissolves
- 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
- For the Gulab Jamuns: Combine the milk powder, baking powder, semolina and flour together
- Make a well in the center of the dry ingredients, add in the beaten egg, then mix it gently to make a soft dough
- Let it rest covered for 5 minutes
- Now make small balls out of the dough
- 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
- Make sure you fry the balls immediately so that they don't dry out
- 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
- Gently stir the oil around them so they turn around and get evenly colored
- 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
- They will expand a bit more as they soak up the syrup.
Here in South Africa, We make use of Condensed Milk, together with semolina and flour to form a dough, fry them in oil and then dip these golden fried doughnuts in syrup, excess syrup strained off and then enjoyed. Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan (where it is known as gulab jamun), the Maldives (where it is known as gulaabujaanu), and Bangladesh (where it is known as gulab jam), as well as Myanmar. It is also common in nations with substantial populations of people with South Asian. Lay the balls out on a serving dish big enough that they can all be in a single layer. Spoon some of the reduced syrup on top of each ball of dough, then pour the rest of the syrup into the dish.
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