Difference between revisions of "Gulab Jamuns"

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m (Text replace - "\[\[Category:Indian ([^cC])(.*)\]\]" to "Category:Indian cuisine Category:$1$2 Recipes")
m (Text replace - "Directions" to "Procedures")
 
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* 2 cups [[ghee]] or [[butter]]
 
* 2 cups [[ghee]] or [[butter]]
 
 
== Directions ==
+
== Procedures ==
 
# Bring the [[water]], [[rose water]] and [[Granulated sugar|Sugar]] to boil, add the [[saffron]], remove from heat and set aside.
 
# Bring the [[water]], [[rose water]] and [[Granulated sugar|Sugar]] to boil, add the [[saffron]], remove from heat and set aside.
 
# Mix the [[milk]] powder, [[flour]], soda, [[heavy cream]] well and knead until a soft dough is made.
 
# Mix the [[milk]] powder, [[flour]], soda, [[heavy cream]] well and knead until a soft dough is made.
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[[Category:Indian cuisine]]
 
[[Category:Indian cuisine]]
[[Category:Desserts Recipes]]
+
[[Category:Dessert Recipes]]
[[Category:Nepali Desserts]]
+
[[Category:Nepali cuisine]]
 +
[[Category:Dessert Recipes]]
 
[[Category:Heavy cream Recipes]]
 
[[Category:Heavy cream Recipes]]
 
[[Category:Rose water Recipes]]
 
[[Category:Rose water Recipes]]

Latest revision as of 17:44, 16 July 2012

Gulab Jamuns

Ingredients[edit]

Procedures[edit]

  1. Bring the water, rose water and Sugar to boil, add the saffron, remove from heat and set aside.
  2. Mix the milk powder, flour, soda, heavy cream well and knead until a soft dough is made.
  3. Take a teaspoon of the dough, place one cardamom seed in it and make a small ball.
  4. Similarly make the balls with the remaining dough, and fry them when the ghee is ready until golden brown.
  5. Remove with a slotted spoon and transfer into the syrup, which should be quite warm.