Ayesha’s Hyderabadi Recipes

Ingredients:

1. Carnation milk powder                           - 1 cup
2. Flour (maida)                                          - 1/2 cup
3. Baking Soda                                           - 1/2 tsp
4. Ghee                                                      - 1 tsp
5. Whole milk just enough to make doughs

For Sugar syrup

1. Sugar                                           - 2 cups
2. Water                                           - 1 cup
3. Cardamon                                    -2
4. OIl for frying

Method For Sugar syrup:

• Take a vessel pour water into it and put sugar in it.
• Let it cook for 15 min until the sugar is dissolved and put cardamons in it.
• Keep it aside but it should be kept warm before putiing  gulab jamuns in it.

Method for Gulab Jamuns:

• Take a bowl and put milk powder, baking soda, flour, ghee and milk into it.
• Make dough out of it see that it will not form lumps. Slowly mix it with enough whole milk.
• Divide the dough  into 18-20 portion.
• Apply some oil in your palm and start making small round balls with rolling them in your plam.
• Keep it aside. Now heat oil in a non stick pan.
• Medium your flame. Put the balls  one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
•  After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right.
•  Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
• Now take out the balls from the Pan and put them in sugar syrup.
• Your delicious Gulab jamuns are ready to be eaten

Enjoy them

Remember to subscribe to AyeshaOnline to get all my recipe updates

This entry was posted on Thursday, May 8th, 2008 at 7:02 pm and is filed under Sweets. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Digg it | Bookmark at del.icio.us