GULAB JAMUN RECIPE | ALLRECIPES
This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc. To make it even more fancy, sprinkle gold-leaf on top of each serving.
Provided by COOLGUTS
Categories World Cuisine Asian Indian
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 20 balls
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
- In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
- Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
- Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.
Nutrition Facts : Calories 143.5 calories, CarbohydrateContent 16.8 g, CholesterolContent 10 mg, FatContent 7.9 g, FiberContent 0.2 g, ProteinContent 2.2 g, SaturatedFatContent 2.5 g, SodiumContent 40.3 mg, SugarContent 15.6 g
RAS MALAI (INDIAN CHEESE BALLS IN MILK) RECIPE - FOOD.COM
This is an Indian dessert treat The recipe is from A taste of Palace Life Royal Indian Cookery The prep time includes time for chilling before servingby Manju Shivra.
Total Time 4 hours 15 minutes
Prep Time 4 hours
Cook Time 15 minutes
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the milk into a large pan with the sugar.
- Crush the cardamoms and add to the pan with the saffron.
- Simmer the mixture over a medium heat until it has been reduced by half and thickened slightly.
- Turn the heat down as low as possible under the pan.
- Beat the cottage cheese and flour together, divide into six or eight portions and roll these into balls.
- Flatten each one slightly and drop them into the pan of milk.
- Simmer for 10 to 15 minutes.
- Remove the pan from the heat and carefully transfer into a serving bowl.
- Cool completely, then stir in the rosewater or kewra essence.
- Chill.
- Just before serving, chop the pistacchio nuts and sprinkle over the top.
Nutrition Facts : Calories 438.5, FatContent 13.9, SaturatedFatContent 8.5, CholesterolContent 50.6, SodiumContent 362.6, CarbohydrateContent 61.2, FiberContent 0.6, SugarContent 33.5, ProteinContent 18.3
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Start by making the dough. Mix together the milk powder, plain flour, baking powder, bicarb and crushed cardamom seeds in a bowl. Mix together the milk, butter and egg yolk in another bowl.
Make a well in the centre of the flour mixture and add the wet mixture. Using a palette knife, bring it all together. The dough will be very wet. Cover and leave to one side for 30–40 minutes, so the milk powder can absorb some of the liquid.
Have a baking tray ready to put your prepared dough on. Lightly oil your hands to help prevent sticking. Take a piece of dough about the size of a walnut (in its shell), about 25g, and pack it into a tight ball. Repeat with the rest of the dough, placing the balls on the baking tray as you go. If the dough is sticking to your hands, wash them and rub them with a little more oil. Once the balls are on the tray, squash them a little to flatten them.
Now make the syrup. Put the sugar, water and saffron in a small pan on a high heat. Once it has boiled and the sugar has dissolved, take off the heat.
Put a large non-stick frying pan on a high heat and pour in the oil. Once it’s hot, turn the heat down to medium.
Have a tray ready with kitchen paper, to mop up any extra oil. Gently drop the balls of dough into the oil. Fry for 2–3 minutes on one side, then turn them over and fry on the other side for another 2–3 minutes. They should be a lovely golden colour. Once fried, pop them on to the kitchen paper to drain.
Lay the balls out on a serving dish big enough that they can all be in a single layer. Spoon some of the reduced syrup on top of each ball of dough, then pour the rest of the syrup into the dish. Pop the dish into the fridge for 2 hours, for the syrup to soak in.
Before serving, sprinkle a little chopped pistachio and orange zest over each one. I like to eat these warmed in the microwave with a dollop of ice cream sometimes, but they are just as good served as they are.
Prep Time: 30 minutes, plus resting and chilling.
Cook Time: 25 minutes.
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