Gulab Jamun

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

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

   Približno 2 min

2. 2

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

   Približno 3 min

3. 3

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

   Približno 5 min

   Kuharjeva opomba: 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.

   Približno 10 min

   Kuharjeva opomba: 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.

   Približno 2 min

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.

   Približno 7 min

   Kuharjeva opomba: 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.

   Približno 1 min

8. 8

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

   Približno 5 min

   Kuharjeva opomba: 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.

   Približno 10 min

   Kuharjeva opomba: 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.

    Približno 1 h

    Kuharjeva opomba: 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.