Gulab Jamun Recipe by Manjula Pt.2
Table of contents for Gulab Jamun Recipe by Manjula
- Gulab Jamun Recipe by Manjula
- Gulab Jamun Recipe by Manjula Pt.2
This…and we will start the heat for making gulab jamuns, so the heat will be ready while our gulab…
Now here we come back. This is a one and…this is one cup of milk powder, one-forth cup of all-purpose flour, pinch of baking soda. We are going to mix it and then we are going to add, little at a time, the butter. Mix it with your fingers really good. It should mix very well. And it will just…you have to keep mixing till it all is mixed together. Now we are going to add milk, half at a time. This dough will be soft. So we have…we have to leave this for few minutes. And…so after a few minutes this dough will become like this. So let’s mix it together and wash our hands. And in few minutes this will be all ready. Syrup…we’ll stir it one time and our oil is getting ready.
These are really very delicious dessert and looks very nice. So let’s come back and see if our dough is ready. So we are going to make about ten balls. These balls you can really make small or big, the size you decide you want to make the gulab jamun and how you want to serve it. So one, two, three…this is already four, five, six, seven, eight, nine and ten. Ok…now let’s move to the…our heat. We are going to see if our oil is ready. So for the testing the oil, let’s put just little bit, a small ball, and it looks ready. Just see, it’s all going to go up right away. So…because these balls should be really cooked on a very low heat so they get very nice and round inside. And it takes about seven to eight minutes. Now here our syrup is ready, it’s boiling. After I just let it boil…just for a half a more minute and then close the heat. So when our gulab jamuns are ready, this will be warm, but not boiling. That’s how it should be. It should not be boiling. It should be just a warm syrup. Hot syrup. These gulab jamuns will take about seven to eight minutes in frying. And we have to just keep rolling them, so from all around they are very nice and brown. Same texture, same color.
If we leave… It’s still getting ready. Here I already have made some gulab jamun. That’s how the color it should be. After we take it out form the heat, it should stay on the room temperature for couple of minutes. And that’s what I have done. So they are ready to go…they are ready to go in the syrup. So we are going to put them in syrup. And just mix it. After ten minutes they will be ready to serve. And that’s how they are going to look. Don’t they look really nice and pretty? And they are ready to serve and eaten.
In case you didn’t see the video in part 1 of this series… here it is again
Tags: vietnamese cooking, thai cooking, cooking utensils
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