Gulab Jamoon – syrupy sweet balls

Posted on 18 April 2011 by admin     

Ingredients
500 gms. khoya
125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry

Method
Crumble the khoya. Sieve in the flour and soda together.Mix in the cardomom powder and crushed saffron.Mix well to form a soft dough. Use as much milk as required for kneading.Make balls of even size. Makes about 25-30.Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.When they rise up put back on fire and fry till medium brown.Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.Repeat for all the balls. When done pour the remaining syrup over the jamoons.Microwave lightly or warn over boiling water before serving.

To make the syrup:
Take the sugar in a heavy pan and add water to just cover the sugar.Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.The syrup is done when , while dropping from a spoon it falls in a thin single thread.


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  • http://twitter.com/dharait Dhara Mistry

    I think gulab jamoons are one of the best foods known to mankind. And some how the local mithai waala ends up making them better as compared to the branded ones available in the supermarket.
    I am on a cooking spree now a days and thank you much for these recipes!  I love the concept of your site: one central location for all the recipes in the world. Added you guys to my RSS feeder :)

  • http://twitter.com/dharait Dhara Mistry

    I think gulab jamoons are one of the best foods known to mankind. And some how the local mithai waala ends up making them better as compared to the branded ones available in the supermarket.
    I am on a cooking spree now a days and thank you much for these recipes!  I love the concept of your site: one central location for all the recipes in the world. Added you guys to my RSS feeder :)

  • wfr

     @Dhara Mistry
     Thanks Dhara for appreciation. I am glad you liked it. Just to let you know that you can also make a contribution by posting your recipe with your name. Thanks.

  • wfr

     @Dhara Mistry
     Thanks Dhara for appreciation. I am glad you liked it. Just to let you know that you can also make a contribution by posting your recipe with your name. Thanks.

  • http://twitter.com/dharait Dhara Mistry

     @wfr oh wow! that I was not aware of that. Well, let me do some experiments and get back to you on this Seema. Thanks again!

  • http://twitter.com/dharait Dhara Mistry

     @wfr oh wow! that I was not aware of that. Well, let me do some experiments and get back to you on this Seema. Thanks again!

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