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Recipe by: veÏa
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See below ingredients and instructions of the recipe
8 tb Full cream milk powder
3 tb Self-raising flour
1/4 ts Bicarbonate of soda
1/4 ts Ground cardamom
1 tb Soft butter or ghee
3 tb Water (approx.)
Ghee or oil for frying
---------------------------SYRUP--------------------------------
2 c White sugar
4 c Water
5 Bruised cardamom pods
2 tb Rose water or few drops rose
Essence
Sift milk powder, flour, bicarbonate of soda and ground cardamom into
large bowl. Rob in butter or ghee, then add enough water to give a
firm but pliable dough which can be moulded into balls the size of
large marble, or into small sausage shapes.
Fry slowly in hot ghee until they turn the colour of unblanched
almonds. The frying must be done overgentle heat. Drain on absorbent
paper.
Have ready the syrup, made by combining, sugar, water and cardamom
pods and heating until sugar is dissolved. Put the fried gulab jamun
into the syrup and soak until they are almost double in size, and
soft and spongy. Add rose water when they have cooled slightly. Allow
to cool completely and serve at room temperature or slightly chilled.
I. Chaudhary Gold Coast-Oz
Submitted By IMRAN CHAUDHARY On 08-14-95
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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