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The ingredients needed to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:
- Take 1 For the video please check: http://youtu.be/VD2ANIW9cAA
- Prepare Syrup
- Take 2 cup Sugar
- Get 2 cup water
- Get 1 Some strands of saffron
- Provide 2 crushed cardamom pods (optional)
- Prepare 1 (2 drops) rose water (optional)
- Get Gulab Jamuns, Enoguh to make 14 medium sized balls
- Prepare 1 cup any good quality full cream powdered milk
- Prepare 1 egg, lightly beaten
- Use 1 tsp Semolina
- Prepare 2 tbsp flour
- Take 1 tsp baking powder
- Get 1 Oil for frying
Steps to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:
- For the Syrup: 1- Heat all the ingredients together until the sugar dissolves
- 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
- For the Gulab Jamuns: Combine the milk powder, baking powder, semolina and flour together
- Make a well in the center of the dry ingredients, add in the beaten egg, then mix it gently to make a soft dough
- Let it rest covered for 5 minutes
- Now make small balls out of the dough
- 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
- Make sure you fry the balls immediately so that they don't dry out
- 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
- Gently stir the oil around them so they turn around and get evenly colored
- 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
- They will expand a bit more as they soak up the syrup.
Imagine, if you will, hot Krispy Kremes fresh out of the fryer, soaked in sugar syrup, and then served on top of some extra syrup. The name Gulab Jamun comes from the Urdu/Persian language where gulab is a rose and jamun is a plum like fruit native to South Asia. When these donuts are fried they resemble the little dark plums and since they are soaked in a rose scented syrup, hence the Gulab Jamun. Gulab jamun are not made of dough, but of mostly khoya, a product made by slowly boiling milk until it thickens into a solid. Gulab Jamun is a classic Indian dessert which is the star of many festive celebrations in India.
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