Gulab jamun – fried milk balls in pink syrup – A detailed recipe for cooking. Share with friends: 
Time: 46 minutes Difficulty: medium Servings: 4 – 6 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 tbsp. l milk powder
- 3 tbsp. l self-rising wheat flour (or 3 tbsp. l. wheat flour with 1/8 tsp baking powder and a pinch of salt)
- 1/4 tsp baking soda
- 1/4 tsp ground cardamom
- 1 tbsp. l ghee or softened butter oils
- 2 – 3 tbsp. l ice water
- 4 tbsp. ghee or ghee for frying
Syrup with rose water:
- 4 tbsp. water
- 2 tbsp. Sahara
- 5 crushed cardamom fruits
- 2 tbsp. l rose water
Recipes with similar ingredients: premium flour, milk powder, ghee oil, cardamom, syrup
Recipe preparation:
- Sift milk powder, flour into a bowl, add soda and cardamom. Rub with a tablespoon of ghee or butter to large crumbs began to form. Add 2 tbsp. l water and mix until a firm but elastic dough is obtained, slowly adding more water as needed. Lightly oiled use your hands to form 20 balls of size 2 – 2.5 cm.
- In a large wok or pan, heat ghee to 105 ° C. Put all the balls and sauté, gently turning over wooden spoon, until golden brown, about 14 min. For making rose water syrup: In a saucepan medium-sized mix water, sugar and cardamom. Bring to simmer and cook, stirring, until sugar dissolves. Remove from heat and add rose water. Leave before serving with milk balls.
- Using a slotted spoon, carefully transfer the fried milk balls to warm pink syrup. Let stand for 2 hours, then serve dessert room temperature.
