This recipe and pic has been sent to me by my dear follower SARITA WADHWANI. Everyone has their own way of making gulab jamuns with their own tried and tested recipe. So its a matter of trying and then staying with that one recipe that suits you best!!
12 tablespoons full fat milk powder
4 tablespoons self raising flour
3 tablespoons oil
1/4 teaspoon of soda bicarbonate
3-3.5 tablespoons of yogurt (for kneading the dough)
FOR THE SYRUP
2 cups of sugar
2 cups of water
pinch of Nitu Didi Pure Spanish saffron
1/4 teaspoon of Nitu Didi crushed cardamom powder
Oil for deep frying
Mix the milk powder, oil, soda bicarb, flour well and make a dough with the yogurt. Knead the dough well and cover it for 30 minutes while you make the syrup by boiling the sugar, water, saffron for 10 minutes. Make small balls out of the dough and see that there are no cracks in the balls. If the dough is a little dry you can re-knead it with some more yogurt. Its important the balls are smooth and crack free. Heat oil to deep fry and deep fry the balls on slow heat. Fry them all and then put them into the syrup to soak. They should soak at least for an hour. Add the cardamom powder, and rose essence if you want. Garnish with chopped pistachos.
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