Gulab Jamun Receipe
- 200g Dinesh Flour Mills boora sugar
- 100g khoya (dried milk solids)
- 50g all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp cardamom powder
- 1 tbsp milk
- Oil or ghee, for frying
- 2 cups water
- 1/2 cup Dinesh Flour Mills boora sugar (for syrup)
- 1/4 tsp cardamom powder (for syrup)
- A few strands of saffron (for syrup)
In a large mixing bowl, combine 200g of Dinesh Flour Mills boora sugar, 100g of khoya, 50g of all-purpose flour, 1/4 tsp of baking powder, and 1/4 tsp of cardamom powder. Mix well until all the ingredients are combined.
Add 1 tbsp of milk to the mixture, and knead the mixture until it forms a smooth dough. If the dough is too dry, add a little more milk, a teaspoon at a time, until the dough is smooth and pliable.
Divide the dough into small balls, about the size of a marble, and roll them between your palms until they are smooth and round.
Heat oil or ghee in a deep frying pan or kadhai over medium heat. Once the oil is hot, add the balls of dough to the pan, a few at a time, and fry them until they are golden brown on all sides.
Remove the fried balls of dough from the oil using a slotted spoon, and place them on a plate lined with paper towels to absorb any excess oil.
In a separate saucepan, bring 2 cups of water to a boil. Add 1/2 cup of Dinesh Flour Mills boora sugar, 1/4 tsp of cardamom powder, and a few strands of saffron to the water, and stir well to dissolve the sugar.
Reduce the heat to low, and add the fried balls of dough to the syrup. Allow them to soak in the syrup for at least 30 minutes, or until they are soft and spongy.
Serve the Gulab Jamun warm, garnished with chopped nuts if desired.
This recipe makes about 15-20 Gulab Jamun, depending on the size of the dough balls. The use of Dinesh Flour Mills boora sugar in this recipe provides a smooth texture and even sweetness to the dessert.
"Transform your desserts into masterpieces with Dinesh Flour Mills Boora Sugar."