Gulab jamun recipe with milk powder & plain flour(Maida) | Easy & instant method | yayini's kitchen скачать в хорошем качестве

Gulab jamun recipe with milk powder & plain flour(Maida) | Easy & instant method | yayini's kitchen

Gulab jamun is a dessert often eaten at festivals, birthdays or major celebrations across India. Traditional method is preparing dough with khoya. Its a little bit time consuming hence many prefer instant method of using milk powder now a days. Rose water and saffron strands added in the sugar syrup gives extremely rich taste and aroma which makes this sweet droolworthy. It is often garnished with dried nuts (like almonds or cashews) of your choice, here I used pistachios to enhance the flavor. This sweet is my kids favorite of all time. They love it especially when it is served together with their favorite ice-cream. People of all ages will love this luscious sweet which will take us back to our childhood festive days. Gulab jamun preparation has lot of variations which I will try to cover all in my upcoming videos. Tip: The dark brown color on the outside and soft white on the inside is how the perfectly cooked jamun looks. This can not be achieved if the balls are not fried in the low to medium flame. This will give enough time for the heat to reach the middle of the balls. Take it slow otherwise the balls will be dark outside and uncooked inside in high flame. Step by step process: Dough recipe: 1. In a mixing bowl add 1 cup MILK POWDER(FULL CREAM), half cup PLAIN FLOUR(MAIDA), one & half tbsp GHEE. 2. Crumble & mix. 3. Add required milk and knead the dough. 4. Cover & rest for 15-20 mins. Sugar syrup recipe: 1. In a pan add 2 cups SUGAR, one & half cups WATER. 2. Mix & boil for 5 mins. 3. Add crushed CARDAMOM, few strands SAFFRON, 1 tsp LEMON JUICE, 1 tsp ROSE WATER. 4. Mix well and transfer to bowl. Making gulab jamun balls: 1. Knead dough after 15 mins and make medium size balls without cracks (approximately 10-11 balls) 2. Deep fry in MEDIUM HOT OIL 3. When the color turned to golden brown transfer directly to hot sugar syrup and soak for minimum 2 hours. 3. After 2 hours sprinkle crushed PISTACHIO & SAFFRON. 4. Delicious GULAB JAMUN ready to eat. Happy cooking!!! Please leave your valuable comments and suggestions in the comment box. Background music: Spring field | Music promoted by https://www.chosic.com/ Visit my other social media pages: Website: https://www.yayiniskitchen.com Facebook:   / yayinikitchen   Instagram:   / yayiniskitchen   Twitter:   / yayiniskitchen