Dessert
Gulab Jamun
1 h 15Pour 16Nutri-Score E€€
E
1 h 15
1 h 15Gulab Jamun
ce qu’il vous faut
Ingrédients
milk powderProduits laitiers150 g
flourCéréales50 g
baking sodaÉpicerie2 g
cardamom powder (divided between dough and syrup)Épices3 g- ghee (softened)Produits laitiers20 g
milk (added gradually)Produits laitiers80 ml
sugarÉpicerie500 g
waterAutres400 ml
saffron (a few strands)Épices200 milligrammes
rose waterBoissons15 ml- oil (for deep frying)Épicerie500 ml
par portion
Nutrition
192kcal
- Glucides
- 37 g
- Protéines
- 3 g
- Lipides
- 4 g
ce que vous utiliserez
Ustensiles
Saladier
Casserole
Poêle
Écumoire
pas à pas
Préparation
- Étape 1
Make the dough
- In a large bowl, mix the milk powder, flour, baking soda and cardamom powder.
- Add the ghee and rub it into the mixture with your fingers until it resembles breadcrumbs.
- Gradually add the milk and knead gently into a soft, smooth dough without over-kneading.
- Étape 2
Rest the dough
- Cover the dough and let it rest.
- Étape 3
Shape the balls
- Divide the dough into small portions and roll them into smooth, crack-free balls.
- Étape 4
Prepare the sugar syrup
- In a pan, mix the sugar with the water.
- Add the cardamom powder, saffron and rose water.
- Bring to a boil and simmer until slightly sticky; it does not need to form threads.
- Étape 5
Fry the gulab jamun
- Heat the oil in a deep pan on low-medium heat; it should be hot but not smoking.
- Gently add the balls into the oil.
- Fry on low heat, stirring continuously, until deep golden-brown.
- Étape 6
Soak in the syrup
- Immediately place the fried gulab jamun into the warm sugar syrup.
- Let them soak until they expand and become soft.