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Gulab Jamun by
Masterchef Sanjeev Kapoor
Gulab Jamun • • • • • • •
Description Ingredients Method Chef’s tip Nutrition facts Book Similar recipes with links
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Description Deep fried sweet dumplings stewed in sugar syrup. Cooking Time: 10 – 15 minutes Servings: 4 Preparation Time: 20 – 25 minutes Category: Vegetarian
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Ingredients Mawa (khoya)
1 1/2 cup
Chenna
1/4 cup
Soda bicarbonate
1/4 teaspoon
Refined flour (maida)
3 tablespoons
Green cardamom powder
1/4 teaspoon
Sugar
2 cups
Ghee
to deep fry
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Method Grate khoya and mash chenna and keep aside. Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough. Divide into sixteen equal portions and shape into balls. Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any. Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.
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Tips by Chef Temperature of the oil should be low or the jamuns will remain uncooked from inside. You may stuff Gulab Jamuns with saffron and pistachio nuts or mishri.
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Recipe Books Khazana of Indian Recipes http://shop.sanjeevkapoor.com/khazana-of-indian-recipes.aspx
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