Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup
Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, sobzee's indian gulab jamun (doughnut like balls soaked in syrup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup is something which I have loved my whole life.

But, these syrupy doughnut-like dumplings can be made for any occasion. Gulab Jamun is a favorite Indian sweet for many people. In parties, weddings and even in Indian Thalis, Gulab Jamun is one of the sweets served after the meals.

To begin with this particular recipe, we must prepare a few ingredients. You can have sobzee's indian gulab jamun (doughnut like balls soaked in syrup using 14 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:
  1. Take 1 For the video please check: http://youtu.be/VD2ANIW9cAA
  2. Prepare Syrup
  3. Take 2 cup Sugar
  4. Prepare 2 cup water
  5. Get 1 Some strands of saffron
  6. Take 2 crushed cardamom pods (optional)
  7. Make ready 1 (2 drops) rose water (optional)
  8. Get Gulab Jamuns, Enoguh to make 14 medium sized balls
  9. Prepare 1 cup any good quality full cream powdered milk
  10. Make ready 1 egg, lightly beaten
  11. Take 1 tsp Semolina
  12. Take 2 tbsp flour
  13. Prepare 1 tsp baking powder
  14. Get 1 Oil for frying

Add butter; beat together until creamy and blended. Add just enough milk to make a firm dough. Let the doughnuts soak in the syrup for an hour. Remove the doughnuts and garnish with the almonds.

Steps to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:
  1. For the Syrup: 1- Heat all the ingredients together until the sugar dissolves
  2. 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
  3. For the Gulab Jamuns: Combine the milk powder, baking powder, semolina and flour together
  4. Make a well in the center of the dry ingredients, add in the beaten egg, then mix it gently to make a soft dough
  5. Let it rest covered for 5 minutes
  6. Now make small balls out of the dough
  7. 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
  8. Make sure you fry the balls immediately so that they don't dry out
  9. 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
  10. Gently stir the oil around them so they turn around and get evenly colored
  11. 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
  12. They will expand a bit more as they soak up the syrup.

The name gulab jamun means roughly "rosewater berries." The berries are balls of milk solids mixed with a little flour, salt and oil or ghee and The milk balls then get a good soak in a rosewater-scented simple syrup. Gulub jamun is traditionally made with khoya, milk that has been slowly cooked down. Soaked in sweet syrup, these Indian-style doughnuts can be enjoyed warm, hot or cold! The Gulab Jamun will puff up as they soak. Traditionally, Gulab Jamun are prepared by Indian Pastry Chefs (called Halwai) after cooking milk for a long time, low and slow until it thickens into a thick and If you like Gulab Jamun on very sweeter side, increase sugar a little more in syrup.

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