Empty My Fridge
Gulab Jamun
Ingredients
- Sugar2 cups
- Water 2 & ½ Cups
- Hari elaichi6
- Lemon1 tsp
- Anda1
- Doodh3 tbsp
- Dalda VTF Banaspati melted2 tbsp
- Milk powder2 cups
- Refined flour3 tbsp
- Sooji2 tsp
- Baking powder1 tsp
- Dalda VTF Banaspati for frying
- Pistachio · choppedas needed
Instructions
- Make the syrup: in a wok, add the sugar, water, green cardamom and lemon juice, and heat. Stir and cook on medium heat until the sugar fully dissolves.
- Make the dough: in a bowl, whisk the egg, milk and melted banaspati. In another bowl, mix the milk powder, flour, semolina and baking powder.
- Add the egg mixture to the dry mixture and mix until a dough forms. Cover and rest for 10 minutes.
- Shape 1 tbsp (18g) pieces of dough into crack-free balls (makes 22).
- Heat banaspati in a wok to 120-130°C.
- Fry the balls on low heat, stirring often, until golden and evenly coloured.
- Transfer the fried balls to the hot syrup, cover and rest for 1-2 hours.
- Garnish with chopped pistachios and serve warm.
Summarized from Food Fusion's video. Watch it for the details.
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