Difference between revisions of "GulabJamuns"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Pakistani ([^cC])(.*)\]\]" to "Category:Pakistani cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Desserts Recipes" to "Category:Dessert Recipes") |
||
| Line 32: | Line 32: | ||
[[Category:Dessert Recipes]] | [[Category:Dessert Recipes]] | ||
[[Category:Pakistani cuisine]] | [[Category:Pakistani cuisine]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
[[Category:Pakistani cuisine]] | [[Category:Pakistani cuisine]] | ||
[[Category:Rose water Recipes]] | [[Category:Rose water Recipes]] | ||
[[Category:Simple syrup Recipes]] | [[Category:Simple syrup Recipes]] | ||
[[Category:Yogurt Recipes]] | [[Category:Yogurt Recipes]] | ||
Revision as of 18:56, 10 May 2012
Description
Ingredients
- 1 c Bisquick
- 2 c carnation powder
- 2 c water
- 1 1/2 c Sugar
- 4 pods cardamom
- few drops rose water
- 1/2 stick butter (4 T)
- 1/8 c yogurt
- milk
- oil for frying
Directions
Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls. Heat the water, add Sugar, bring to boil, add cardamom seeds and simmer. Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown---almost black. Soak in sugar syrup until they double in size (1 hour or overnight). Serve hot or cold.
