Gulab Jamun with Milkio
1. 3 cups sugar
2. 6 cups water
3. 1 tbsp. cardamom powder
4. 2 tbsps. Rose water
5. 3 cups powdered milk
6. 1 and a 1/2 cups all-purpose flour
7. 1 and a 1/2 tsp baking powder,
8. 1 cup heavy cream,
9. 1 cup Milkio ghee for deep frying
Mix the water and sugar in a deep pan and boil till all the sugar is dissolved.
Turn off the flame and add the cardamom powder and rose water. Mix well and keep aside. Mix the powdered milk, all-purpose flour and baking powder well.
Add a little of the thickened cream at a time to them and mold to make a dough that is medium soft but not sticky. Kept the rest of the cream aside.
Just add a little at a time until you reach the consistency of dough you are after.
The success of this dessert depends almost entirely on how well you mold the dough.
Once the dough is ready, divide it into walnut sized balls and roll between slightly greased palms till smooth. Any cracks will show up even more lately and could lead to the 'milk balls' cracking as they are being fried... not desirable! Take all the time you need over this step to get it right.
While making the balls, heat the Milkio ghee for deep frying in a wide pan on a low to medium flame. Fry the dumplings, stirring often to brown on all sides.
Do not cook on very high heat as the dumplings will burn on the outside and remain raw inside!
When cooked, drain (with a slotted spoon), remove the dumplings from the Milkio ghee and transfer it immediately into the sugar syrup.
Repeat above steps until all the dumplings are cooked and added to the syrup.
Allow the dumplings to soak in the syrup for at least 2 hours before serving.
At this point they can either be removed from the syrup and served or served with the syrup.
Source : Suchi’s Kitchen
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