GULAB JAMUNS (INDIAN DESSERT)

GULAB JAMUNS
for the jamuns
15 tablespoons powdered milk
1 tsp, baking powder
3 tablespoons white flour
1 tbsp oil
evaporated milk as needed to knead
FOR THE SYRUP
20 tbsps sugar
1.5 glasses water
PINCH OF NITU DIDI PURE SPANISH SAFFRON
a little rose essence
almonds and pistachios for decoration

METHOD
mix the powdered milk, flour and baking powder and the oil .knead it to a soft dough with the evaporated milk. then form into small balls or oval shapes. deep fry on a verry low flame ( has to be low else the jamuns will be hard from the centre) . keep aside and make the syrup from the water and sugar. add NITU DIDIS PUREST SPANISH SAFFRON and boil till the sugar melts. add the cardamoms, put the jamuns in the syrup , cover and boil on a low flame for 5 minutes. add the rose water. serve hot or cold
cardamom powder

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This entry was posted in Eggless Sweet Temptations, Floury Matter, Indian Restaurant Dishes and tagged , , , , . Bookmark the permalink.

5 Responses to GULAB JAMUNS (INDIAN DESSERT)

  1. que buena pinta tiene esto Nitu

  2. nituchugani says:

    son para morir….te encantara…mi marido ha traido de la india..te guardo????

  3. harsha says:

    so .. to add a twist!! i finally figured out how to make chocolate jamu!!!!!! take the round ball.. poke a hole and in the middle put one chocolate chip!! a milk chocolate “hersheys” chocolate chip! roll the dough around it proper .. and then fry. every time u serve it .. make sure its nice n hot so the chocolate oozes out.. yummm :)))

  4. harsha says:

    i will use ur jamun recipe! and add on and def take a pic!! im so exctied :)) xo

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