Eid Mubarak To Everyone!!!
These are few main Dishes of EID what my mom usually cookes... There are more dishes which i haven't put on my blog, may be i will complete the menu next year... To know the recipes click the link below :)
Showing posts with label Gulab Jamun. Show all posts
Showing posts with label Gulab Jamun. Show all posts
Thursday, August 8
Friday, September 2
Gulab Jamun..
Gulab Jamun is among India's most popular desserts! This delicious dessert consists of dumplings traditionally made of thickened or reduced milk, soaked in rose flavored sugar syrup. It gets its name from two words: Gulab which means rose (for the rose flavored syrup) and Jamun which is a kind of deep purple colored Indian berry (the cooked dumplings are dark brown in colour). Serve Gulab Jamun warm or at room temperature..
Ingredient's
3 cups sugar
1 1/2 cups water
1 tbsp cardamom powder
2 tbsps rose water
3 cups powdered milk
1 1/2 cups all purpose flour
3 cups sugar
1 1/2 cups water
1 tbsp cardamom powder
2 tbsps rose water
3 cups powdered milk
1 1/2 cups all purpose flour
2 cup milk
1 1/2 tsp baking powder
Oil for deep frying
1 1/2 tsp baking powder
Oil for deep frying
Preparation:
Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. Turn off the flame and add the cardamom powder and rose water. Mix well and keep aside. Mix the powdered milk, all purpose flour and baking powder well. Add a little of the milk at a time to them and knead to make a dough that is soft but not sticky. Divide the dough into walnut sized balls and roll between slightly greased palms till smooth. Heat the oil for deep frying in a wide pan on a low to medium flame. Fry the gulab jamun, stirring often to brown on all sides. Do not cook on very high heat as the gulab jamun will burn on the outside and remain raw inside!
When cooked, remove the dumplings from the oil and transfer immediately into the sugar syrup. Repeat this till all the dumplings are cooked and added to the syrup. Allow the gulab jamun to soak in the syrup for 2 hours. Then serve...
Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. Turn off the flame and add the cardamom powder and rose water. Mix well and keep aside. Mix the powdered milk, all purpose flour and baking powder well. Add a little of the milk at a time to them and knead to make a dough that is soft but not sticky. Divide the dough into walnut sized balls and roll between slightly greased palms till smooth. Heat the oil for deep frying in a wide pan on a low to medium flame. Fry the gulab jamun, stirring often to brown on all sides. Do not cook on very high heat as the gulab jamun will burn on the outside and remain raw inside!
When cooked, remove the dumplings from the oil and transfer immediately into the sugar syrup. Repeat this till all the dumplings are cooked and added to the syrup. Allow the gulab jamun to soak in the syrup for 2 hours. Then serve...
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