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GULAB JAMUN
INGREDIENTS
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Mawa |
75 gms |
Sodium
bicarbonate |
A binch |
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Sugar |
75 gms |
Fat |
For frying |
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Cardamom |
2 nos. |
Rose Water |
Few drops |
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Arrarot |
10 gms |
Water |
35 ml |
METHOD
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Prepare a sugar syrup of one string consistently with water.
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Sugar and rose water. Pass the Mawa through a stainer.
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Add crushed cardamom sieved arrarot and little cold water in which soda
bi-carbonate has been dissolved.
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Make a soft clough without reading
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Divide into equal portion and shape into small balls. Fry into a deep fat
till brown.
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Frying should be done on slow fire and it should be stirred constantly.
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Remove, cool for a short while and put in cold syrup.
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