Top Rated Gulab Jamun Recipes

by
jas kaur
These gulab jamuns require neither khoya nor cottage cheese (paneer) and taste well too!
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by
sanjayndalal@gmail.com (Tarla Dalal)
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International Recipes
Milk Balls in Sweet SyrupMake a syrup by boiling together until the sugar dissolves:3 cups sugar7 cups waterTurn off the heat and add:2 teaspons cardamom powder1/4 teaspoon saffronSet the syrup aside in the saucepan on the stove.Mix by hand ...
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by
sanjayndalal@gmail.com (Tarla Dalal)
Khoya balls fried in ghee and sweetened with saffron flavoured sugar syrup.
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by
sanjayndalal@gmail.com (Tarla Dalal)
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by
sanjayndalal@gmail.com (Tarla Dalal)
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by
International Recipes
Milk Balls in Sweet SyrupMake a syrup by boiling together until the sugar dissolves:3 cups sugar7 cups waterTurn off the heat and add:2 teaspons cardamom powder1/4 teaspoon saffronSet the syrup aside in the saucepan on the stove.Mix by hand ...
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by
Mina the Brat
This is such a delicious recipe that does NOT translate well into English. I've seen translations of "cake-like fried milk balls in scented syrup" and seen people scratch their heads and go..what? Well, bear with the translations here, there's not too much of a western equivalency that I can think of. The name literally is gulab meaning rose and jamun- the only thing I can think of is a round fruit of the same name. (If anyone knows better let me know!) The synopsis...milk is boiled down into a thick, fudge-like consistency and mixed with the slightest bit of flour to form a dough, formed into balls, fried slowly in ghee (butter oil) and then when golden, put to soak in rose-scented sugar syrup. Wow! What's not to love? The consistency of the balls are tender and delicious, almost half cheese, half custard. You'll have to try and describe for yourself. I'm giving two methods for making the dough..the longer, traditional method and the easier, faster, thank-you-for-powdered-milk method. I'm also inc
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by
sanjayndalal@gmail.com (Tarla Dalal)
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by
butterfly_
Traditional indian snack.
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by
sanjayndalal@gmail.com (Tarla Dalal)
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by
sanjayndalal@gmail.com (Tarla Dalal)
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