Thursday 22 November 2012

Gulab Jamoon



Ingredients

Skim milk powder
150 gms
Self-Rising flour
50 gms
Baking powder
¼ tspn
Thickened cream
125ml
Cardamom powder
½ tspn
Oil for deep frying
1 ½ cup
Sugar for syrup
2 cups












Method
  1. In a thick saucepan add sugar and 2 cups of water and bring into boil.
  2. Keep stirring on a medium flame until the syrup becomes a little thick but not too thick.
  3. Add cardamom powder to the syrup and remove it from the stove.
  4. Add milk powder, flour, baking powder and cream in a bowl and knead it to form a firm dough.
  5.  Make small balls and keep it aside.
  6. Heat oil in a pan and deep fry the jamoons on a low flame, taking care not to burn them, until they are cooked completely.
  7. Put the fried jamoons into the syrup immediately.
  8. Let it soak for about 2 hours and then it is ready to eat.




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