Ingredients with Measurements:
- 1 cup of milk powder
- 1/2 cup of all-purpose flour
- 1/2 tsp of baking powder
- 1/4 tsp of baking soda
- 1/4 cup of ghee
- 1/2 cup of milk
- 1/4 cup of water
- 1 cup of sugar
- 1/2 tsp of cardamom powder
- 1 tbsp of rose water
- Oil for frying
Special equipment needed:
- Deep frying pan
- Slotted spoon
- Mixing bowl
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, combine milk powder, all-purpose flour, baking powder, and baking soda. Mix well.
2. Add ghee to the mixture and mix until it resembles breadcrumbs.
3. Add milk gradually and knead the mixture until it forms a smooth dough.
4. Cover the dough and let it rest for 10 minutes.
5. In a saucepan, combine water and sugar. Heat over medium heat until the sugar dissolves.
6. Add cardamom powder and rose water to the sugar syrup. Stir well and keep it aside.
7. Heat oil in a deep frying pan over medium heat.
8. Divide the dough into small balls and roll them into smooth balls.
9. Fry the balls in hot oil until they turn golden brown.
10. Remove the fried balls from the oil using a slotted spoon and place them on a paper towel to remove excess oil.
11. Dip the fried balls in the sugar syrup and let them soak for 30 minutes.
12. Serve the Chashni-Laced Gulab Jamun warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 50g
Protein: 5g
Substitutions for ingredients:
- Ghee can be substituted with unsalted butter.
- Rose water can be substituted with vanilla extract.
Variations:
- Add chopped nuts like almonds, pistachios, or cashews to the dough for added texture.
- Add saffron strands to the sugar syrup for a unique flavor and color.
Tips and tricks:
- Make sure the dough is smooth and free of lumps.
- Fry the balls in small batches to ensure even cooking.
- Soak the fried balls in the sugar syrup for at least 30 minutes to ensure they are fully flavored.
Storage instructions:
Store the Chashni-Laced Gulab Jamun in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave the Gulab Jamun for 30 seconds or until warm.
Presentation ideas:
Serve the Chashni-Laced Gulab Jamun on a platter or in individual bowls. Garnish with chopped nuts or rose petals.
Garnishes:
Chopped nuts, rose petals, or saffron strands.
Pairings:
Serve the Chashni-Laced Gulab Jamun with a cup of hot tea or coffee.
Suggested side dishes:
None.
Troubleshooting advice:
- If the dough is too dry, add more milk.
- If the dough is too wet, add more flour.
- If the balls are cracking while frying, add more ghee to the dough.
Food safety advice:
Make sure the oil is hot enough before frying to prevent the balls from absorbing excess oil.
Food history:
Gulab Jamun is a popular Indian dessert that originated in the Mughal Empire.
Flavor profiles:
Sweet, aromatic, and slightly nutty.
Serving suggestions:
Serve the Chashni-Laced Gulab Jamun as a dessert after a meal or as a sweet treat with tea or coffee.
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Region: Indian