Gulab Jamun (Very Popular Indian Dessert) Recipe by ManUtd_girl
Cooking Instructions 1 For the syrup 2 Put the sugar and water and the cardamoms in a saucepan. Bring it to boil. 3 Reduce heat and let it simmer for about 5 mins then add the lemon juice 1 tsp and saffron. Switch it off and cover. 4 For the balls: 5 In a mixing bowl, take milk powder, white flour, baking soda and semolina and combine. 6 Add the lemon juice and margarine and mix well with your fingers until u get a crumbly texture. 7 Add milk, the dough may appear sticky. Let it rest for 5 minutes. 8 TIP: if the dough feels dry, add some more milk 1 tbsp at a time. The dough should be soft and moist to get soft smooth balls. 9 Make small balls using your palms. Cover the balls with a damp kitchen towel. Heat oil and frytil golden brown, turning them every now and then to get even colour. 10 Remove from oil and put them in the warm syrup and let it soak for about 15-20mins. Serve cold. 1 For the syrup 1 For the syrup 2 Put the sugar and water and the cardamoms in a saucepan. Bring it to boil. 2 Put the sugar and water and the cardamoms in a saucepan. Bring it to boil. 3 Reduce heat and let it simmer for about 5 mins then add the lemon juice 1 tsp and saffron. Switch it off and cover. 3 Reduce heat and let it simmer for about 5 mins then add the lemon juice 1 tsp and saffron. Switch it off and cover. 4 For the balls: 4 For the balls: 5 In a mixing bowl, take milk powder, white flour, baking soda and semolina and combine. 5 In a mixing bowl, take milk powder, white flour, baking soda and semolina and combine. 6 Add the lemon juice and margarine and mix well with your fingers until u get a crumbly texture. 6 Add the lemon juice and margarine and mix well with your fingers until u get a crumbly texture. 7 Add milk, the dough may appear sticky. Let it rest for 5 minutes. 7 Add milk, the dough may appear sticky. Let it rest for 5 minutes. 8 TIP: if the dough feels dry, add some more milk 1 tbsp at a time. The dough should be soft and moist to get soft smooth balls. 8 TIP: if the dough feels dry, add some more milk 1 tbsp at a time. The dough should be soft and moist to get soft smooth balls. 9 Make small balls using your palms. Cover the balls with a damp kitchen towel. Heat oil and frytil golden brown, turning them every now and then to get even colour. 9 Make small balls using your palms. Cover the balls with a damp kitchen towel. Heat oil and frytil golden brown, turning them every now and then to get even colour. 10 Remove from oil and put them in the warm syrup and let it soak for about 15-20mins. Serve cold. 10 Remove from oil and put them in the warm syrup and let it soak for about 15-20mins. Serve cold. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken and Smoke Sausage Pasta Sarah's weakness Oven Roasted Vegetables Sausage biscuit with gravy Vanilla bean cheesecake w/ white chocolate mousse. Chicken and Smoke Sausage Pasta Sarah's weakness Oven Roasted Vegetables Sausage biscuit with gravy Vanilla bean cheesecake w/ white chocolate mousse. 2 flat desert :) limonlu irmikli muhallebi (lemon desert) Sausage and taters Sig's Sweet Pepper Griddle Beef and potato stew. Sardine/mathi fry Aleppo Muhammara Oven Roasted Vegetables Fried eggs Scrambled eggs Navratan pulao 2 flat desert :) limonlu irmikli muhallebi (lemon desert) Sausage and taters Sig's Sweet Pepper Griddle Beef and potato stew. Sardine/mathi fry Aleppo Muhammara Oven Roasted Vegetables Fried eggs Scrambled eggs Navratan pulao