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| "Zaiqa"-the taste |
| Recipe |
| Desserts &sweets |
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| Gulab jamun Ingredients Khoya -500 g Plain flour-5tbsp Baking soda-1/4 tsp Milk- enough to knead the khoya Elaichi powder-1/4 tsp Saffron-a pinch Sugar-250 g ghee/oil to deep fry Method 1. Crumble the khoya. Sieve in the flour and soda together. 2. Mix in the cardamom powder. 3. Mix well to form soft dough. Use as much milk as required for kneading. 4. Make balls of even size. 5. Heat the ghee/oil very well.Then simmer the heat & let in some of the jamoons. 6. Fry till medium brown in slow heat, so that jamoons gets cooked well deep inside. 7. Remove from ghee/oil and put in the hot syrup. 8. Repeat for all the balls. 9. Warn over boiling water before serving. To make the syrup: 1. Take the sugar in a heavy pan and add water to just cover the sugar. 2. Boil and add a tbsp of milk to separate the dirt. Strain and boil again.Add a pinch of saffron. 3. The syrup is done when, while dropped from a spoon it falls in a thin single thread. |
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