INGREDIENTS OF GULAB JAMUN
Khoa 300 g
Maida 35 g
Yeast powder 3 g
Sugar 1 kg
Water 1 kg
Ghee 500 g
PREPARATION
The freshly prepared khoa breaks into pieces. The baking powder is mixed with maida separately. This mixture is added to the broken khoa and mixed again.
Then knead by adding small amounts of water to obtain a homogeneous paste. When kneading, take care not to allow the fat to escape.
To avoid this, especially in summer, the container is held in which the mixture is prepared in a tray containing ice or ice water. The consistency of the dough should be such that, when made in small balls, it has a smooth and seamless surface.
All the sugar dissolves in the water. The solution is boiled until a syrup of two-string consistency is obtained.
During this process, 4 tablespoons of milk are added and the slag formed to obtain a clear syrup is removed. This is kept in a container of sufficient depth to obtain a minimum depth of 10 cm.
Now the balls are fried in enough ghee or vanaspathi in a shallow karahi to completely submerge them during frying. Extra precautions should be taken during frying to avoid frying or frying. The color of the balls must be dark brown.
A bullet can be cut in half and examined for its porosity. If this is satisfactory, the remaining balls can be fried.
If the porosity is insufficient, a small amount of yeast powder dissolved in a minimum of water can be added to the dough, then the cooking process can be repeated and a frying test is performed.
If the beads are too porous, a small amount of maida is added and the testing process is repeated.
After frying, the meatballs are removed from the pan and immediately immersed in the sugar syrup. You can put pressure on the balls to facilitate their immersion. Gulab jamun is stored at room temperature for at least 12 hours before serving.
Try to prepare the jamula gulab according to the recipe and tell us how you tasted it!
Khoa 300 g
Maida 35 g
Yeast powder 3 g
Sugar 1 kg
Water 1 kg
Ghee 500 g
PREPARATION
The freshly prepared khoa breaks into pieces. The baking powder is mixed with maida separately. This mixture is added to the broken khoa and mixed again.
Then knead by adding small amounts of water to obtain a homogeneous paste. When kneading, take care not to allow the fat to escape.
To avoid this, especially in summer, the container is held in which the mixture is prepared in a tray containing ice or ice water. The consistency of the dough should be such that, when made in small balls, it has a smooth and seamless surface.
All the sugar dissolves in the water. The solution is boiled until a syrup of two-string consistency is obtained.
During this process, 4 tablespoons of milk are added and the slag formed to obtain a clear syrup is removed. This is kept in a container of sufficient depth to obtain a minimum depth of 10 cm.
Now the balls are fried in enough ghee or vanaspathi in a shallow karahi to completely submerge them during frying. Extra precautions should be taken during frying to avoid frying or frying. The color of the balls must be dark brown.
A bullet can be cut in half and examined for its porosity. If this is satisfactory, the remaining balls can be fried.
If the porosity is insufficient, a small amount of yeast powder dissolved in a minimum of water can be added to the dough, then the cooking process can be repeated and a frying test is performed.
If the beads are too porous, a small amount of maida is added and the testing process is repeated.
After frying, the meatballs are removed from the pan and immediately immersed in the sugar syrup. You can put pressure on the balls to facilitate their immersion. Gulab jamun is stored at room temperature for at least 12 hours before serving.
Try to prepare the jamula gulab according to the recipe and tell us how you tasted it!
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