Petitchef

Gulab jamun milk balls in sugar syrup

Dessert
5 servings
20 min
15 min
Very Easy

Ingredients

Number of serving: 5
1 cup Vegetarian Ricotta Cheese/Mawa/Khoya

1/2 cup Non-fat Carnation Milk Powder

1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 teaspoon baking soda)

1 tablespoons butter -melted

1 teaspoon Cardamom powder

Whole milk just enough to make the dough


For Sugar Syrup:

2 cups Sugar

1-1/2 cup water

4-5 Cardamoms, crushed

few strands of kesar / Saffron

Ghee for deep frying

Preparation

  • Make the dough by combining the khoya,milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough.
  • Divide the dough into 18-20 equall portions. Heat Ghee on high and then lower the heat to medium, now quickly make soft balls by gently rolling each portion between your palms.
  • Place the balls on a plate, cover them with a damp yet dry kitchen towel. Now gently slide the balls into medium- hot ghee from the side of the pan, one by one.
  • They will sink to the bottom of the pan, but do not try to move them,instead, gently shake the pan to ensure slow complete cooking and even browning.
  • In about 3-4 minutes, the balls will rise to the surface, if the temperature is just right. If its too high it will tend to break.
  • For Sugar Syrup: The syrup should be made earlier and kept warm.
    To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. MAKE SURE ITS NOT BOILING HOT. Leave gulab jamuns in syrup overnight for best results.
  • They can be served warm or at room temperature.





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