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Wednesday, April 1, 2020

Gulaab Jamun Variation

Gulaab Jamun Variation

1 tin condensed milk
4 tbsp sooji (cream of wheat)
4 tsp baking powder
3 cups lour
2 tbsp ghee
2 eggs
I tsp elaichi (cardamom)


Beat ghee, sooji, and eggs well together. Add milk and
elaichi and beat again. Lastly, add flour and baking powder
and mix to form soft Jamun dough. Leave in fridge over-
night. Fry next day, in deep oil over moderate heat
(400°F) till James are a lovely dark tan color. Dip in


Mix 12 cups sugar in T cup water and when sugar is
dissolved, put on the stove and boil till syrup begins to form.

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