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Gulab Jamun
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Gulab Jamun

1 godz. 15 minPorcje: 16Nutri-Score E€€
od @theapron411 importugotowano 0 razy
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Składniki

16 osób
  • milk powderNabiał150 g
  • flourProdukty zbożowe50 g
  • baking sodaSpiżarnia2 g
  • cardamom powder (divided between dough and syrup)Przyprawy3 g
  • ghee (softened)Nabiał20 g
  • milk (added gradually)Nabiał80 ml
  • sugarSpiżarnia500 g
  • waterInne400 ml
  • saffron (a few strands)Przyprawy200 miligramy
  • rose waterNapoje15 ml
  • oil (for deep frying)Spiżarnia500 ml

na porcję

Wartości odżywcze

192kcal

Węglowodany
37 g
Białko
3 g
Tłuszcz
4 g
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Przybory

  • Miska
  • Rondel
  • Patelnia
  • Łyżka cedzakowa

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Rest the dough

    • Cover the dough and let it rest.
    Krok 2

  3. Shape the balls

    • Divide the dough into small portions and roll them into smooth, crack-free balls.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5

  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.
    Krok 6
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