Easiest Way to Prepare Ultimate Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sobzee's indian gulab jamun (doughnut like balls soaked in syrup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup is something which I have loved my entire life. They are fine and they look wonderful.

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

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

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