Gulab jamoons are a very popular Indian dessert which are not only easy to make, but delicious as well. The original Gulab jamoon calls for milk powder and khoya. Today I have posted a simpler and instant version of the Gulab jamoon. It is simply divine!
- 12 slices of Bread
- 250 ml condensed milk
- A large pinch of saffron
- 1 heaped tsp Cardamom powder
- 400 gms sugar
- 500 ml water
- Pistachio halved as per requirement
- 5 tbsps Ghee/clarified butter
- 15 tbsps refined oil
Crumble the bread slices. Add the condensed milk and make a soft dough using a gentle hand. Do not knead. Make small balls of the dough. Place a pistachio in the centre of each ball and roll it back into shape gently. Heat the mixture of ghee and oil in a pan. Check the temperature of the oil by dropping a small piece of dough. If it rises up gently, the temperature is just right. Fry six of the balls at a time to a rich golden brown. Finish of with all the balls and keep aside. In a wide mouthed pan tip in the sugar and water. Drop in the strands of Saffron and boil well for about five minutes. Add the Cardamom powder. Stir and tip in all the fried balls into the sugar syrup. A quick boil and it is done. Switch off and keep aside. Serve hot or cold.
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