Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup. But, these syrupy doughnut-like dumplings can be made for any occasion. Gulab Jamun is a favorite Indian sweet for many people. In parties, weddings and even in Indian Thalis, Gulab Jamun is one of the sweets served after the meals.

Delicious with fresh cream, Kulfi, ice cream etc. To make it even more fancy, sprinkle gold-leaf on top of each serving. "This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. You can cook Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup using 14 ingredients and 12 steps. Here is how you cook it.

Ingredients of Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup

1. It's 1 of For the video please check: http://youtu.be/VD2ANIW9cAA.
2. You need of Syrup.
3. It's 2 cup of Sugar.
4. It's 2 cup of water.
5. You need 1 of Some strands of saffron.
6. It's 2 of crushed cardamom pods (optional).
7. It's 1 (2 drops) of rose water (optional).
8. You need of Gulab Jamuns, Enoguh to make 14 medium sized balls.
9. You need 1 cup of any good quality full cream powdered milk.
10. You need 1 of egg, lightly beaten.
11. It's 1 tsp of Semolina.
12. Prepare 2 tbsp of flour.
13. You need 1 tsp of baking powder.
14. It's 1 of Oil for frying.

Soaked in sweet syrup, these Indian-style doughnuts can be enjoyed warm, hot or cold! Take a golf ball-sized portion of dough and roll into a ball. Let the doughnuts soak in the syrup for an hour. Remove the doughnuts and garnish with the almonds and pistachios. •Gulab Jamun• Indian dessert made of milk-based balls soaked in sweet syrup.

Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup step by step

1. For the Syrup: 1- Heat all the ingredients together until the sugar dissolves.
2. Then give it a boil on low heat for about 3-5 minutes so it thickens slightly P.S.: You can store any excess in the fridge for use in other recipes.
3. For the Gulab Jamuns: Combine the milk powder, baking powder, semolina and flour together.
4. Make a well in the center of the dry ingredients, add in the beaten egg, then mix it gently to make a soft dough.
5. Let it rest covered for 5 minutes.
6. Now make small balls out of the dough.
7. If the dough feels sticky, touch a bit of oil with your fingertips and then form the balls. If the dough is too dry, add a few drops of milk and knead it in until you can form smooth balls.
8. Make sure you fry the balls immediately so that they don't dry out.
9. Heat the oil on medium heat, add the gulab jamuns one at a time. Carefully, splash some of the oil over them gently, Lower the heat, if the oil is too hot they will burn from the outside and stay raw on the inside.
10. Gently stir the oil around them so they turn around and get evenly colored.
11. When they have doubled in size and are evenly browned all over, remove with a slotted spoon onto a kitchen paper to drain excess oil for 3-5 minutes then put them directly into the warm syrup, let them soak in for 30 minutes to 1 hour.
12. They will expand a bit more as they soak up the syrup..

The name gulab jamun means roughly "rosewater berries." The berries are balls of milk solids mixed with a little flour, salt and oil or ghee and The milk balls then get a good soak in a rosewater-scented simple syrup. Gulub jamun is traditionally made with khoya, milk that has been slowly cooked down. Gulab jamun (or gulaab jamun) is among India's most popular desserts and it's often referred to as "Indian doughnuts." This delicious treat consists of soft, melt-in-your-mouth, fried dumplings that are traditionally made of thickened or reduced milk and soaked in rose-flavored sugar syrup. Semolina and Condensed Milk Gulab Jamun. Finding a gulab jamun (Gulam Jambo) with semolina recipe was like finding a needle in a haystack.