Add 1/4 measure of water to the mix and knead gently into soft dough.
Allow to rest for 5 min. Then shape the dough into small balls.
Deep fry the balls into golden brown in slow flame. Soak the balls in sugar syrup for 20 minutes. The jamuns absorb the syrup and are ready to eat.
Syrup recipe. Mix 1 cup sugar in 1 cup of water. Boil the mixture for 10 minutes
side.
Take 8-10 Gulab Jamun slice them into equal half
ise to the surface. The Gulab Jamuns should rise slowly to
ntil dough comes together. Let gulab dough rest for 5 minutes
n the preheated oven until gulab are lightly browned, 12 to
ot change much. After the jamun float, increase the heat to
oconuts.
if doubling the recipe,the spices do not need
Beat eggs, cream of wheat and ghee well together.
Add milk and elachi and beat again.
Add flour and baking powder and mix to form soft jamun dough.
Leave in fridge overnight. Fry next day in deep oil over moderate heat until jamuns are a lovely dark, tan colour.
Dip in syrup. Sprinkle colour.
The Syrup:
Mix 1 1/2 cups sugar in 1 cup water and when sugar is dissolved, put on stove and boil until syrup begins to form.
armed up.
Enjoy your gulab jamuns!
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Take a large bowl and mix flour, dry milk powder, ghee and baking soda. Mix the mixture well with both the hands. Now mix the milk and make dough out of mixture. Knead the mixture for 5 minutes. Roll the dough into small balls (make sure you make small balls because after soaking in sugar syrup they will increase in size). For making sugar syrup, mix the brown sugar with 3 cups of water. Heat it in a saucepan for half hour in medium heat. Fry the small balls in oil till they turn brown. Fry all the balls.
Heat the sugar syrup once again. ...
Rub the milk powder and butter together until it resembles fine bread crumbs. Mix in the flour, baking powder, cardamom and 1/2 cup of water to form a smooth, stiff dough. Wrap the dough in foil and leave to rest for 3 hours.
In a heavy saucepan, preheat the oil to 350\u00b0F, or until it shimmers. Unwrap the dough and divide into pieces. Roll out each piece on a lightly floured work surface. Pull off walnut-sized pieces, sprinkle with water and roll into balls.
Place 1 1/4 cups of water and the sugar in a pan and bring to a boil, ...
First make the syrup.
In a 4-quart pot, combine 4 cups water, the sugar and the cardamom; simmer until sugar is dissolved.
Do not stir.
Pour half the syrup into a serving bowl.
Leave the other half in the pot with the cardamom pods.
Combine the powdered milk, flour, oil and milk in a bowl.
Make a soft dough. Make small smooth balls out of the dough, about 1-inch in diameter.
(Should make about 2 dozen Jamuns.)
To make khoya:
Take 2 and half cup of half-and-half in wok, and reduce it till the thickest consistency without turning brown.
To make chena:
Take 2 and half cup of 1/2 and 1/2 milk and spoil it with lemon juice.
Drain out the water and put the milk consistency in a cheese cloth and press it with some heavy weight so that all the remaining water comes out.
It takes about 60 minutes.
Now mix all the ingredients for the sweet balls.
Make into small walnut size balls.
On medium heat (NEVER ON HIGH HEAT) deep fry them like ...
Mix together dry ingredients in a bowl.
Add butter and milk to the bowl, mix well, and knead.
Tear off roughly 1 oz of dough and roll them by hand into small balls. There should be around 12 balls in total.
Heat the vegetable oil to 350 degrees. Cook the balls for 10-12 minutes or until golden brown. Allow to cool.
In a saucepot, combine the sugar, water, cardamom, and cinnamon together and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat.
Add the cooled balls to the warm (NOT BOILING HOT) sugar syrup and ...
Working in batches, deep-fry gulab jaman for 2 mins, or