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Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup
Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup

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We hope you got benefit from reading it, now let’s go back to sobzee's indian gulab jamun (doughnut like balls soaked in syrup recipe. To make sobzee's indian gulab jamun (doughnut like balls soaked in syrup you only need 14 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:
  1. Provide 1 For the video please check: http://youtu.be/VD2ANIW9cAA
  2. Take Syrup
  3. You need 2 cup Sugar
  4. Get 2 cup water
  5. You need 1 Some strands of saffron
  6. Get 2 crushed cardamom pods (optional)
  7. Provide 1 (2 drops) rose water (optional)
  8. Use Gulab Jamuns, Enoguh to make 14 medium sized balls
  9. Provide 1 cup any good quality full cream powdered milk
  10. You need 1 egg, lightly beaten
  11. You need 1 tsp Semolina
  12. Get 2 tbsp flour
  13. Provide 1 tsp baking powder
  14. Prepare 1 Oil for frying
Instructions to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:
  1. For the Syrup: 1- Heat all the ingredients together until the sugar dissolves
  2. 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
  3. For the Gulab Jamuns: Combine the milk powder, baking powder, semolina and flour together
  4. Make a well in the center of the dry ingredients, add in the beaten egg, then mix it gently to make a soft dough
  5. Let it rest covered for 5 minutes
  6. Now make small balls out of the dough
  7. 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
  8. Make sure you fry the balls immediately so that they don't dry out
  9. 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
  10. Gently stir the oil around them so they turn around and get evenly colored
  11. 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
  12. They will expand a bit more as they soak up the syrup.

These sticky-sweet deep-fried dough balls aren't for those on a diet, but are an authentic Indian sweet. For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Add the fried gulab jamuns directly into the syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

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