Recipe of Quick Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, sobzee's indian gulab jamun (doughnut like balls soaked in syrup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook sobzee's indian gulab jamun (doughnut like balls soaked in syrup using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:

1. Prepare For the video please check: http://youtu.be/VD2ANIW9cAA
2. Prepare Syrup
3. Take Sugar
4. Take water
5. Take Some strands of saffron
6. Prepare crushed cardamom pods (optional)
7. Make ready rose water (optional)
8. Get Gulab Jamuns, Enoguh to make 14 medium sized balls
9. Make ready any good quality full cream powdered milk
10. Make ready egg, lightly beaten
11. Prepare Semolina
12. Make ready flour
13. Take baking powder
14. Prepare Oil for frying

Instructions to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:

1. For the Syrup: 1- Heat all the ingredients together until the sugar dissolves
2. Then give it a boil on low heat for about 3-5 minutes so it thickens slightly P.S.: You can store any excess in the fridge for use in other recipes
3. For the Gulab Jamuns: Combine the milk powder, baking powder, semolina and flour together
4. Make a well in the center of the dry ingredients, add in the beaten egg, then mix it gently to make a soft dough
5. Let it rest covered for 5 minutes
6. Now make small balls out of the dough
7. If the dough feels sticky, touch a bit of oil with your fingertips and then form the balls. If the dough is too dry, add a few drops of milk and knead it in until you can form smooth balls
8. Make sure you fry the balls immediately so that they don't dry out
9. Heat the oil on medium heat, add the gulab jamuns one at a time. Carefully, splash some of the oil over them gently, Lower the heat, if the oil is too hot they will burn from the outside and stay raw on the inside
10. Gently stir the oil around them so they turn around and get evenly colored
11. When they have doubled in size and are evenly browned all over, remove with a slotted spoon onto a kitchen paper to drain excess oil for 3-5 minutes then put them directly into the warm syrup, let them soak in for 30 minutes to 1 hour
12. They will expand a bit more as they soak up the syrup.

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