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Ingredient
Shakarkand ke gulab jamun
Introduce
Ingredient
Food ration :
4 servingsCooking time :
60 mins
100 gms
Mawa/whole dried milk
2 tbsp
All purpose flour -
4 tbsp
Milk -
1 tsp
Clarified butter -
1 pinch
Baking powder -
1 cup
Sugar -
1 cup
Water -
1/4 tsp
Cardamom powder -
as needed
Oil - for frying
Cooking instructions
* Step 1
Boil the shakarkand in a pressure cooker.
* Step 2
Boil the shakarkand in a pressure cooker.
* Step 3
Boil the shakarkand in a pressure cooker.
* Step 4
Once cooled,remove the skin of the shakarkand and mash it.
* Step 5
Once cooled,remove the skin of the shakarkand and mash it.
* Step 6
Grate the mawa/whole dried milk very well an the make a soft and smooth dough.
* Step 7
Add all purpose flour,mashed and boiled shakarkand,baking powder,milk and clarified butter and mix well
* Step 8
Divide the dough into equal size balls.
* Step 9
Roll each balls between your palms.
* Step 10
All the balls are made in the same way.
* Step 11
Heat enough oil in a pan for deep frying
* Step 12
Fry the shakarkand gulabjamun on low flame till golden brown.
* Step 13
Drain in paper napkin.
* Step 14
Again heat the pan.
* Step 15
Add sugar and water till sugar dissolves.
* Step 16
Keep in a medium flame for 8 - 10 mins.
* Step 17
When it gets stick it means syrup is ready add cardamom powder.
* Step 18
Place the shakarkand gulab jamun in sugar syrup
* Step 19
Serve after two hours.
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