Gulab Jamoon recipe
Make guava as described in paalguava but without sugar.
To 1/4 kg
of this, add 4 tsp of maida and mix into a soft smooth
paste.
The
mix should not be too loose or too tough.
Roll them into
uniform
balls and keep aside. Mix 4 cups of sugar and 4 cups of water and heat in a
low flame
until the mix becomes thick but not sticky. Add 1 tsp of kesari powder, 1 tsp rose essence and cardomom
powder and keep in low heat.
Meanwhile, deep fry the balls in boiling
oil stirring them until they turn golden brown uniformly on all sides.
Then add it
to the sugar syrup.
Leave it for about one hour to soak.
Now jamoon is ready.
Keep
in refrigerator.
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