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

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Homemade Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup estimated approx 10 mins.

To begin with this recipe, we have to prepare a few ingredients. You can cook Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup using 14 ingredients and 12 steps. Here is how you can achieve it.

Learned how to make these after tasting them during my visit to india :)

Ingredients and spices that need to be Prepare to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:

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

Instructions to make to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup

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.

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