Wishing you all a very Happy and Safe Diwali!!!May this festival fill with light and fun :).Here is the special diwali treat for all.Enjoy!!
Gulab jamuns are an Indian version of donuts immersed in the warm sweet syrup. Served as a dessert, this is a staple in most parts of India.
- 4 tbsp Nido or any other powder milk
- 1 tsp baking powder (level/plain)
- 2 tsp Semolina (sooji)
- 1 medium Egg
- 1 tbsp Oil
- 1 3/4 cup Sugar
- 2 cups Water
- 4 coarsely Grounded Cardamom seeds
- few sliced Almonds and Pistachio
- Oil for deep-frying
- Prepare Sugar Syrup:
- In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
- Stir the syrup until the sugar is dissolved.Set the syrup aside.
- Make Gulab Jamun:
- In a bowl, mix milk powder,semolina and baking powder.Add oil and egg and mix well.
- Let the dough sit for a few minutes. The dough should be soft. Add more milk powder to the dough if you are adding large egg.
- Knead the dough. Grease your hands with oil before working with the dough.
- Divide the dough into 10 to 14 equal portions and roll them into round balls.
- Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
- Place the gulab jamuns in the frying pan. The gulab jamuns will expand in double the volume, so give them enough space.
- It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.
- Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
- The gulab jamuns should sit in the hot syrup for few minutes prior to serving.