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| Gulab jamun |
Gulab jamun
Ingredients
Lassa Khoya 1/2kg
Egg 1
Baking powder 1/2tsp
Flour 60g
Nutmeg, mace and cardamom powder 1/4tsp
Ghee for frying
Ground almonds for garnishing
Rung Kat as required
For the sugar syrup
Sugar 1kg
Water 3 cups
Method;-
1. Spread 1/2kg lassa khoya on a tray and mix well with the help of your hands
2. Add1 egg,1/2tsp baking powder,1/2tsp cardamom, nutmeg and mace powder, 60 g flour and rung kat .Mix well and divide into equal portions
3. Roll each portion into long a gulab jamun. Continue until all the portions have been used.
4. Heat ghee in a wok until lukewarm
5. Fry the gulab jamuns on medium heat. When they start to rise up turn the flame high and stir the very carefully.
6. Continue stirring (making sure the gulab jamuns do not break)until the gulab jamuns change color
7. Remove from the wok by using a slotted spoon and place in the lukewarm sugar syrup.
8. Garnish with sliced pistachios and almonds and serve.
Flour 60g
Nutmeg, mace and cardamom powder 1/4tsp
Ghee for frying
Ground almonds for garnishing
Rung Kat as required
For the sugar syrup
Sugar 1kg
Water 3 cups
Method;-
1. Spread 1/2kg lassa khoya on a tray and mix well with the help of your hands
2. Add1 egg,1/2tsp baking powder,1/2tsp cardamom, nutmeg and mace powder, 60 g flour and rung kat .Mix well and divide into equal portions
3. Roll each portion into long a gulab jamun. Continue until all the portions have been used.
4. Heat ghee in a wok until lukewarm
5. Fry the gulab jamuns on medium heat. When they start to rise up turn the flame high and stir the very carefully.
6. Continue stirring (making sure the gulab jamuns do not break)until the gulab jamuns change color
7. Remove from the wok by using a slotted spoon and place in the lukewarm sugar syrup.
8. Garnish with sliced pistachios and almonds and serve.
