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GULAB JAMANS

Veg.Magic's picture
Ingredients
  Granulated sugar 18 Ounce
  Oil 2 Tablespoon (Hot)
  Milk 1 Tablespoon
  Water 1 Pint
  Syrup 1 Cup (16 tbs)
  Rose essence 2 Drop
  Dry milk powder 3 Ounce
  Flour 2 1⁄4 Ounce
  Baking powder 1⁄4 Teaspoon
  Castor sugar 2 1⁄4 Ounce
  Fat-free cottage cheese 6 Ounce
Directions

Mix powdered milk and cottage cheese thor- oughly together.
Add sifted flour and castor sugar (each equal to one-quarter of the com- bined weights of the powdered milk and cottage cheese) and the baking powder.
Knead very thoroughly together.
Form into balls the size of walnuts.
Leave for a while till they swell.
Fry in hot oil (not overheated - first try one — they must be golden in colour, not dark when cooked; if oil is too hot, first re- move it from the heat before continuing).
Then soak the cooked balls in the cold syrup for at least three hours, or preferably over- night.
Remove them from the syrup and bring the syrup to the boil again, adding the rose essence.
Now add the balls and boil till' they are soft; i.e.
till the syrup has penetrated.
Serve in the syrup.
If some are left over, boil them again the next day before serving — as before, but add- ing a little water to the syrup before boiling if it is too thick.

Recipe Summary

Cuisine: 
Indian
Restriction: 
Vegetarian

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