Gulab Jamun (Rasgulla)
Gulab jamun is a very sweet milk-based dessert, enjoyed in festivals and auspicious occasions like Diwali, Eid and Navratri. Homemade gulab jamun is usually made up of powdered milk, a pinch of all-purpose flour (optional), baking powder and clarified butter (ghee); kneaded to form a dough, moulded into balls, deep fried and dropped into simmering sugar syrup.
Ingrédients de la recette
- 1 cup sugar
- 1 cup water
- ¼ tsp cardamom powder
- 1 tsp lemon juice (for syrup)
- 1 cup milk powder
- ½ cup maida
- 1 tbsp rava
- ½ tsp baking soda
- 1 tsp ghee (for dough)
- 1 tsp lemon juice (for dough)
- ¼ cup warm milk
- ghee for frying (as needed)
Instructions
- 1
In a pan, add sugar and water, stir, and bring to a boil.
- 2
Simmer for 4 minutes until the syrup turns slightly sticky.
- 3
Add cardamom powder to the syrup.
- 4
Add lemon juice to the syrup to prevent crystallization.
- 5
Cover the syrup and set aside.
- 6
In a bowl, combine milk powder, maida, and rava.
- 7
Add baking soda, ghee, and lemon juice, and crumble the mixture well.
- 8
Gradually add warm milk and knead into a smooth, soft dough.
- 9
Divide the dough into small balls, ensuring no cracks form.
- 10
Heat ghee on low-medium flame and fry the balls on low flame, stirring, until golden brown.
- 11
Drop the hot fried jamuns immediately into the hot sugar syrup.
- 12
Turn off the flame, cover the pot, and let the jamuns rest for 2 hours.
- 13
Uncover and serve the soaked jamuns.
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Se connecterCrédits : Source: Hebbar's Kitchen