Asha Maharaj: Goolab Jamun

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For syrup
3 cups sugar
1 1/2 cups water
1/2 tsp Red food coloring
1/2 tsp Yellow food coloring
2 1/2 cups Flour
2 tsp baking powder
1/2 tsp elachi powder
2 tbsp Ghee
1 pinch Baking Soda
1 can Condensed milk


To make syrup, melt sugar and water gradually on stove, mixing regularly. Don’t make it too thick, should be sticky but not thick.
Set syrup aside as it should be warm when u add gulabs to it. Make sure the stove is switched OFF.
For the dough
Mix all the ingredients together to make a soft dough. Set it aside for half an hour – preferably.
In a pan add lots of oil, for deep frying (1l approx, if saucepan). Now make sure the oil is heated on no. 1 or 2 setting on the stove (depending on stove). If your Ceran stove goes to 9, use No. 2 setting, else no. 1. You cannot use a gas stove unless it’s VERY VERY slow. Anything higher will make it only cook on the outside. Inside will be raw.
Mould the dough into small sausages, the girth of your thumb.
For the first lot fry only a few goolabs, in case the oil temperature is not 100% correct. After about 5 minutes, they will float. Turn them over gently every few minutes, fry for 30 minutes, before removing with a slotted spoon and placing in the warm syrup.
Whilst the first lot is soaking, add the 2nd lot of goolabs (about 10) into the oil. Cook for about 20-25 minutes (not as long as the first lot) as the oil is at the correct temperature now.
When the 2nd lot of goolabs are ready, removed syrup-soaked goolabs onto wire rack to drain, and sprinkle with sugar. Remove 2nd lot of goolabs and place in syrup. Add next lot of raw goolab to oil and repeat above process until all goolabs are cooked.

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