Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sobzee's indian gulab jamun (doughnut like balls soaked in syrup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Gulab Jamun - Indian Syrup-Soaked Donut Holes. It worked perfectly, with one exception: the balls were supposed to be able to soak in the syrup for hours Let the doughnuts soak in the syrup for an hour. Remove the doughnuts and garnish with the almonds.
Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. 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 recipe, we have to prepare a few components. You can have sobzee's indian gulab jamun (doughnut like balls soaked in syrup using 14 ingredients and 12 steps. Here is how you cook that.
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
- Make ready Syrup
- Make ready 2 cup Sugar
- Make ready 2 cup water
- Prepare 1 Some strands of saffron
- Make ready 2 crushed cardamom pods (optional)
- Prepare 1 (2 drops) rose water (optional)
- Take Gulab Jamuns, Enoguh to make 14 medium sized balls
- Take 1 cup any good quality full cream powdered milk
- Make ready 1 egg, lightly beaten
- Take 1 tsp Semolina
- Get 2 tbsp flour
- Get 1 tsp baking powder
- Make ready 1 Oil for frying
Gulab jamun is the Indian version of donut holes. Contact. Home » Recipes » Doughnuts ». Gulab Jamun - Indian Syrup-Soaked Donut Holes. I got my gulab jamun recipe from My Feasts.
Steps 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.
It worked perfectly, with one exception: the balls were supposed to be able to soak in the syrup for. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc. I love gulab jamun, but this recipe doesn't have the right proportions in the dough. It is important to make the syrup in a large fry pan so there is room for all your little donuts to soak.
So that is going to wrap it up with this exceptional food sobzee's indian gulab jamun (doughnut like balls soaked in syrup recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
