Ingredients with Measurements:
- 1 cup milk powder
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 cup ghee
- 1/4 cup milk
- 1 can condensed milk
- 1 liter whole milk
- 1/2 cup sugar
- 1 tsp rose water
- 1 tsp cardamom powder
- 1/4 cup chopped pistachios
Special equipment needed:
- Large mixing bowl
- Medium-sized pot
- Wooden spoon
- Slotted spoon
- Baking tray
- Cheese cloth
- Blender
Step-by-step instructions:
For Gulab Jamun:
1. In a large mixing bowl, combine milk powder, all-purpose flour, and baking powder.
2. Add ghee and mix until it resembles bread crumbs.
3. Gradually add milk and knead until it forms a smooth dough.
4. Divide the dough into small balls and set aside.
5. In a medium-sized pot, heat oil over medium heat.
6. Fry the dough balls until golden brown and set aside.
For Rasmalai:
1. In a large pot, bring whole milk to a boil.
2. Add condensed milk, sugar, rose water, and cardamom powder.
3. Reduce heat to low and let it simmer for 10-15 minutes.
4. In a blender, blend the mixture until smooth.
5. Strain the mixture through a cheese cloth to remove any lumps.
6. Add the fried Gulab Jamun balls to the mixture and let it soak for 2-3 hours.
7. Garnish with chopped pistachios.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Oil temperature for frying: 350°F
Simmering temperature for Rasmalai: Low heat
Serving size:
Makes 12 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 40g
Protein: 8g
Substitutions for ingredients:
- Ghee can be substituted with unsalted butter.
- Rose water can be substituted with vanilla extract.
- Pistachios can be substituted with almonds or cashews.
Variations:
- Add saffron strands to the Rasmalai mixture for a unique flavor.
- Use coconut milk instead of whole milk for a dairy-free version.
Tips and tricks:
- Make sure the oil is hot enough before frying the Gulab Jamun balls to prevent them from breaking apart.
- Let the Rasmalai mixture simmer on low heat to prevent it from curdling.
- Soak the Gulab Jamun balls in the Rasmalai mixture for at least 2-3 hours for maximum flavor.
Storage instructions:
Store leftover Gulab Jamun Rasmalai in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until warm.
Presentation ideas:
Serve Gulab Jamun Rasmalai in individual bowls or on a platter.
Garnishes:
Garnish with chopped pistachios or rose petals.
Pairings:
Serve with chai tea or mango lassi.
Suggested side dishes:
Serve with naan bread or rice pudding.
Troubleshooting advice:
- If the Rasmalai mixture curdles, strain it through a cheese cloth to remove any lumps.
- If the Gulab Jamun balls break apart while frying, add more milk to the dough to make it more pliable.
Food safety advice:
Make sure to cook the Gulab Jamun balls thoroughly to prevent any foodborne illnesses.
Food history:
Gulab Jamun Rasmalai is a popular Indian dessert that originated in the Mughal era.
Flavor profiles:
Gulab Jamun Rasmalai has a sweet and creamy flavor with hints of rose water and cardamom.
Serving suggestions:
Serve Gulab Jamun Rasmalai as a dessert after a traditional Indian meal.
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Region: Indian