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The ingredients needed to cook Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:
- Prepare 1 For the video please check: http://youtu.be/VD2ANIW9cAA
- You need Syrup
- Take 2 cup Sugar
- Prepare 2 cup water
- Take 1 Some strands of saffron
- Get 2 crushed cardamom pods (optional)
- Take 1 (2 drops) rose water (optional)
- Take Gulab Jamuns, Enoguh to make 14 medium sized balls
- Get 1 cup any good quality full cream powdered milk
- Prepare 1 egg, lightly beaten
- Take 1 tsp Semolina
- You need 2 tbsp flour
- Take 1 tsp baking powder
- Use 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.
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