:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/1NZkiHzwVJrR36qukiie/7d0ed37d5d6ec5214737f7690127f4.jpeg "Authentic gulab jamun recipe")
VIDEORECIPE Authentic gulab jamun recipe
Gulab-jamun is a sweet from Pakistani and Indian cuisine, made with a dough, in which the main ingredients are khoya and maida, and which is then fried in oil in the form of small balls.
Ingredients
- 200 g powdered milk
- 100 ml milk
- 60 ml ghee or butter
- 3 tablespoon Wheat flour
- 1 tablespoon maize starch
- 1 tablespoon baking soda
- 1 tablespoon cardamom powder
- 600 g sugar
- 300 ml water
- 1⁄2 tablespoon saffron or cardamom powder or rose water
- Oil for frying or ghee
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Directions
In a saucepan, add the milk and melted butter.
Add the flour and mix
Form a ball of dough. Wrap in plastic and set aside for one hour.
Put the flour on the table. Add wheat flour, cornstarch, baking powder, and cardamom powder. Knead.
Place the dough in a bowl
Make small balls of dough
In a saucepan, put water, sugar and saffron or cardamom powder or rose water.
Stir and cook for ten minutes.
Deep fry in very hot oil.
Fry for 10 minutes at low heat.
Heat off, strain, and place in paper towels to remove oil excess.
Put the balls in the syrup preparation. Make sure that the syrup cover all of them. Let it for one day.
Serve and enjoy the best homemade gulab jamun!
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RomiAuthentic gulab jamun recipe
Gulab-jamun is a sweet from Pakistani and Indian cuisine, made with a dough, in which the main ingredients are khoya and maida, and which is then fried in oil in the form of small balls.
In a saucepan, add the milk and melted butter.
Add the flour and mix
Form a ball of dough. Wrap in plastic and set aside for one hour.
Put the flour on the table. Add wheat flour, cornstarch, baking powder, and cardamom powder. Knead.
Place the dough in a bowl
Make small balls of dough
In a saucepan, put water, sugar and saffron or cardamom powder or rose water.
Stir and cook for ten minutes.
Deep fry in very hot oil.
Fry for 10 minutes at low heat.
Heat off, strain, and place in paper towels to remove oil excess.
Put the balls in the syrup preparation. Make sure that the syrup cover all of them. Let it for one day.
Serve and enjoy the best homemade gulab jamun!
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