Tuesday, March 4, 2014

Gulab Jamun

For the jamuns:
1 cup Bisquick
2 cups milk powder (Carnation non-fat)
11.5 oz Philadelphia whipped cream cheese spread/
Or, 1/2 pint heavy whipping cream (not tried)

For the syrup:
1.5 cups sugar
2.25 cups water
3 shells of cardamom seeded
1 piece cinnamon


Steps:

Mix Bisquick and  milk powder (in a dry bowl) by slowly adding whipping cream. Knead till you make a quiet soft and pliable dough. Allow it to rest for 20 minutes.

Make about 30 small balls (they will double in size) from the dough. Make sure they are smooth and do not have any creases -  apply some oil on your palms if needed.

In a saucepan, stir together the sugar, water and spices. Bring to a boil, and simmer for a while. Pour to a dish with large base.

Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes and fry the dough balls not overcrowding a batch ( gulab jamuns will expand in about double the size) . In about 30 seconds, they will start to float. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.

Decrease the heat a bit and turn them frequently for even color, until quite dark.

Remove from the oil to paper towels using a slotted spoon, and allow to cool for a few minutes.

Drop the fried balls  on the hot syrup.


Source: Munni Apu

Tips: http://www.sharmispassions.com/2014/10/gulab-jamun-recipe-khoya-jamun.html

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