Delicious Gulab Jamun

RECIPE FOR GULAB JAMUN

Khoa 300 g

Maida 35 g

Baking pulverization 3 g

Sugar 1 kg

Water 1 kg

Ghee 500 g

Method of Manufacture

Freshly made khoa is broken into bits. Baking pulverization is mixed into maida separately. This mixture is added to the broken khoa and amalgamated again. Then it is kneaded by adding little measures of H2O until uniform dough is obtained. Care have to be exercised while kneading not to let oozing of fat. To avoid this, especially in summer, the vas is kept in which the kneading is done upon a tray containing H2O ice or chilled water. The consistence of the dough should be such as that when made in to little balls, it have a smooth, uncracked surface.

All the refined sugar is dissolved in water. The solution is boiled till sirup of two-string consistence is obtained. During this process, 4 tablespoons of milk are added and the trash that word forms is ladled out to obtain clear syrup. This is kept in a container of sufficient depth so that a lower limit depth of 10 centimeter is obtained.

Now the balls are diagnostic test fried in sufficient ghee or vanaspathi in a shallow karahi so as to immerse the balls completely during frying. Extra attention have to be taken during frying not to over Fry or under Fry them. The coloring material of the balls should be deep brown. One ball may be cut into two and examined for its porosity. If establish satisfactory, the remaining balls may be fried. If the porousness is insufficient, little measure of baking pulverization dissolved in least measure of H2O may be added to the dough and the ball devising procedure is repeated and diagnostic test frying done. If the balls are too porous, then little measure of maida is added instead and the testing procedure repeated.

After frying, the balls are removed from the frying pan and immersed in the refined sugar sirup immediately. Some pressure level may be applied on the balls to ease their immersion. The gulab jamun is kept at room temperature for at least 12 hours before serving.

Try to set up the gulab jamun as per the formula and allow us cognize how it tasted!

You can happen a batch of formulas to set up delightful dairy farm farm farm farm merchandises at Indian dairy PRODUCTS

he writer is a dairy expert, specializing in the engineering and microbiology of dairy nutrients and throws a doctorial grade in Dairy Science; for more than information on milk and dairy merchandises delight visit her land site A Professional Dairy Site