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Method:
Trim the edges of all the bread slices and set aside.Take sugar and elachi in a container, add water and heat it up until sugar dissolves completely.It may take some time so meanwhile you can start making the balls(step2).When the sugar syrup starts turning sticky switch off.When its warm add rose essence and set aside.
Dip each bread slices in milk squeeze out excess milk and transfer it to the mixie, repeat this process for all the bread slices.In the mixer add milk powder along with crushed bread slices and pulse it for few seconds, grind it to a smooth paste.
Pinch a small ball and roll smoothly.Dont apply pressure while rolling and also dont roll them tight...the balls should be smooth.Make it ready then heat oil in a pan(I used my small tadka pan) - When oil is hot drop few balls at a time, fry in low flame till golden brown.
Keep rolling with the laddle so that its fried evenly on all sides.Fry till golden brown and drain in tissue and immediately add the jamuns into the warm sugar syrup.Cover and let it rest for 2 hrs for the jamuns to absorb the sugar syrup well.
Serve warm or chilled as per your preference.
• Make sure you roll the balls smoothly at the same time not too tight. Dont apply pressure while rolling else the center part will not get cooked and will be hard while eating.
• Even plain bread can be used but use unsalted bread for best results.
• Make sure you keep in low flame while cooking the jamuns as it may get burnt easily.If the oil is too hot, then the jamuns may turn brown faster but it may not have cooked inside especially the center part.
• As milk is added this keeps well only for 2 days(refrigerated).
• I added milkpowder just for extra flavour, but its purely optional.
• Fry only till deep golden brown, not too dark.
• You can even add a tiny pinch of saffron into the sugar syrup but I like the rose essence flavour more.Garnish with any nuts of your choice.
Trim the edges of all the bread slices and set aside.Take sugar and elachi in a container, add water and heat it up until sugar dissolves completely.It may take some time so meanwhile you can start making the balls(step2).When the sugar syrup starts turning sticky switch off.When its warm add rose essence and set aside.
Dip each bread slices in milk squeeze out excess milk and transfer it to the mixie, repeat this process for all the bread slices.In the mixer add milk powder along with crushed bread slices and pulse it for few seconds, grind it to a smooth paste.
Pinch a small ball and roll smoothly.Dont apply pressure while rolling and also dont roll them tight...the balls should be smooth.Make it ready then heat oil in a pan(I used my small tadka pan) - When oil is hot drop few balls at a time, fry in low flame till golden brown.
Keep rolling with the laddle so that its fried evenly on all sides.Fry till golden brown and drain in tissue and immediately add the jamuns into the warm sugar syrup.Cover and let it rest for 2 hrs for the jamuns to absorb the sugar syrup well.
Serve warm or chilled as per your preference.
• Make sure you roll the balls smoothly at the same time not too tight. Dont apply pressure while rolling else the center part will not get cooked and will be hard while eating.
• Even plain bread can be used but use unsalted bread for best results.
• Make sure you keep in low flame while cooking the jamuns as it may get burnt easily.If the oil is too hot, then the jamuns may turn brown faster but it may not have cooked inside especially the center part.
• As milk is added this keeps well only for 2 days(refrigerated).
• I added milkpowder just for extra flavour, but its purely optional.
• Fry only till deep golden brown, not too dark.
• You can even add a tiny pinch of saffron into the sugar syrup but I like the rose essence flavour more.Garnish with any nuts of your choice.
Source Article : http://www.bubblews.com/news/8700021-bread-gulab-jamun
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