MMMMM… India’s favorite old classic, the Gulab Jamun. Like they say make them and eat them. Okay they don’t say that but I do! So go on I know you want to make them. Enjoy!
Indian sweet Gulab Jamun
http://www.padhuskitchen.com/2013/10/easy-gulab-jamun-recipe-bread-gulab.html
Ingredients needed
Bread - 4 slices
Milk - 1/3 cup
For the sugar syrup
Sugar -1/2 cup
Water -1 cup
Cardamom - 2 crushed
Rose essence - 1/4 tsp
Preparation
Boil sugar and water on low flame. Let the sugar dissolve first. Then keep the flame in medium, add cardamom powder and boil the sugar syrup until it becomes slightly sticky. If you touch the sugar syrup between you thumb and index finger, it should be sticky. We call this sticky consistency stage or pisiku padam in Tamil. Always keep the sugar syrup ready before frying the gulab jamuns. Add rose essence to the sugar syrup if preferred once it cools a little.
Method Cut the brown crust of the bread and discard it. Dip both sides of the bread in milk, then squeeze out the excess milk. Repeat for all the bread slices.
Put the squeezed out bread in a blender and blend it just for a second. Alternatively you can also knead it to a soft dough. Divide the dough into equal parts and make smooth balls from the bread dough without applying much pressure. The gulab jamuns will turn hard, if you apply too much pressure. Let the gulab jamuns remain soaked in the sugar syrup for 1-2 hours. Delicious bread gulab jamuns are ready. It can be served warm or chilled. It can also be served topped with a scoop of vanilla ice cream.
Drop the fried gulab jamuns into the warm sugar syrup (ensure that the sugar syrup is warm and not hot or cold)
W
Indian sweet Gulab Jamun
http://www.padhuskitchen.com/2013/10/easy-gulab-jamun-recipe-bread-gulab.html
Ingredients needed
Bread - 4 slices
Milk - 1/3 cup
For the sugar syrup
Sugar -1/2 cup
Water -1 cup
Cardamom - 2 crushed
Rose essence - 1/4 tsp
Preparation
Boil sugar and water on low flame. Let the sugar dissolve first. Then keep the flame in medium, add cardamom powder and boil the sugar syrup until it becomes slightly sticky. If you touch the sugar syrup between you thumb and index finger, it should be sticky. We call this sticky consistency stage or pisiku padam in Tamil. Always keep the sugar syrup ready before frying the gulab jamuns. Add rose essence to the sugar syrup if preferred once it cools a little.
Method Cut the brown crust of the bread and discard it. Dip both sides of the bread in milk, then squeeze out the excess milk. Repeat for all the bread slices.
Put the squeezed out bread in a blender and blend it just for a second. Alternatively you can also knead it to a soft dough. Divide the dough into equal parts and make smooth balls from the bread dough without applying much pressure. The gulab jamuns will turn hard, if you apply too much pressure. Let the gulab jamuns remain soaked in the sugar syrup for 1-2 hours. Delicious bread gulab jamuns are ready. It can be served warm or chilled. It can also be served topped with a scoop of vanilla ice cream.
Drop the fried gulab jamuns into the warm sugar syrup (ensure that the sugar syrup is warm and not hot or cold)
W