Gulab Jamun

下ごしらえ

材料

作り方

手順

1. 1

   Combine milk powder, all-purpose flour, and baking powder in a large mixing bowl.

   約2 分

2. 2

   Add melted ghee to the dry ingredients and mix with your fingertips until crumbly.

   約3 分

3. 3

   Gradually add milk, a tablespoon at a time, and knead gently to form a soft, smooth dough. Do not over-knead.

   約5 分

   調理のヒント： The dough should be soft but not sticky. Adjust milk quantity slightly if needed.

4. 4

   Divide the dough into about 12-14 equal portions and roll them into smooth, crack-free balls.

   約10 分

   調理のヒント： Ensure there are no cracks on the surface of the balls to prevent them from breaking during frying.

5. 5

   In a separate saucepan, combine water, sugar, and green cardamom pods for the syrup.

   約2 分

6. 6

   Bring the syrup mixture to a boil over medium heat, then reduce heat and simmer for 5-7 minutes until slightly sticky. Do not make it too thick.

   約7 分

   調理のヒント： The syrup should be thin enough for the gulab jamun to soak it up readily.

7. 7

   Remove the syrup from heat and stir in the rose water.

   約1 分

8. 8

   Heat oil in a deep pan or kadai over low-medium heat for deep frying.

   約5 分

   調理のヒント： The oil should not be too hot, or the gulab jamun will brown quickly on the outside and remain raw inside.

9. 9

   Once the oil is warm (not smoking hot), gently drop the prepared gulab jamun balls into the oil, frying a few at a time to avoid overcrowding the pan.

   約10 分

   調理のヒント： Fry on low heat, stirring occasionally, until they turn golden brown and cook evenly.

10. 10

    Carefully remove the fried gulab jamun with a slotted spoon and immediately transfer them to the warm sugar syrup.

11. 11

    Let the gulab jamun soak in the syrup for at least 1 hour, or preferably longer, until they swell up and become soft.

    約1 時間

    調理のヒント： The longer they soak, the juicier and softer they will be.

12. 12

    Serve warm or at room temperature, garnished with chopped pistachios if desired.