GU­LAB JA­MUN

Friday - - Good Food -

Prep time 15 mins Cook­ing time about 30 mins Makes 15-16 ½ cup all-pur­pose flour, sifted 1 cup mawa or khoya (so­lid­i­fied milk), grated or­well crum­bled A pinch of soda bio­car­bon­ate Ghee or oil, as needed Pis­ta­chio sliv­ers, to gar­nish

FOR THE SYRUP

1½ cups sugar 2½ cups wa­ter ¼ tsp car­damom pow­der 8-10 saf­fron strands

For the syrup, place the in­gre­di­ents in a deep saucepan and bring to the boil. Re­duce heat to medium-high and boil un­til slightly sticky. Keep aside. For the balls, mix the flour, mawa and soda bi­car­bon­ate and knead to form a smooth dough. Grease your palms with ghee and di­vide the dough into 15-16 equal balls, en­sur­ing there are no cracks. If that is dif­fi­cult, then add some milk to the dough. Heat ghee or oil in a deep pan. Slide in 5-6 balls at a time and fry on medium-low heat un­til golden brown. Re­move and drain on a kitchen towel. Re­peat with the re­main­ing balls.

Re­heat the syrup un­til warm. Gen­tly place all the balls in it. Soak for 1-2 hours, gar­nish and serve.

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