How to Cook Indian Food: Over 150 Recipes for Curry & More by Dave Winstanley - HTML preview
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GULAB JAMUN
INGREDIENTSMawa 75 gms
Sodium bicarbonate A pinch
Sugar
Fat
Cardamom
Rose Water
Arrarot
Water
75 gms
For frying
2 nos.
Few drops
10 gms
35 ml
METHOD
• Prepare a sugar syrup of one string consistently with water.
• Sugar and rose water. Pass the Mawa through a strainer.
• Add crushed cardamom sieved arrarot and little cold water in which soda bi-carbonate has been dissolved.
• Make a soft clough without reading
• Divide into equal portion and shape into small balls. Fry into a deep fat till brown.
• Frying should be done on slow fire and it should be stirred constantly.
• Remove, cool for a short while and put in cold syrup.