This recipe is very convenient for regions where pancake mix is available.
1 cup Non fat dry Milk
1/4 cup Pancake mix (Bisquick)
1/4 cup Wheat Flour
Heavy Whipping Cream to knead
Oil to fry
2 cup Sugar
1/4 tsp Cardamom Powder
Seive milk powder, pancake mix, cardamom powder and wheat flour and knead it with the help of whipping cream. The kneaded dough should be as soft as chapati dough. Set it aside for about 1 hour to have soft Gulab Jamuns.
Dissolve sugar with equal quantity of water and bring to a boil. Keep stirring till the syrup thickens. Set aside.
Then make small equal sized balls of the dough. You should be able to get 12-14 balls with the ingredient quantities mentioned on this recipe. Optionally, these balls can be stuffed with saffron and khoya.
Heat oil in a frying pan. Deep fry prepared balls on a slow heat (else Gulab Jamuns will remain uncooked from inside).
As the balls turn golden brown, remove them and drop them into the warm sugar syrup for 15-20 minutes.
Serve hot. Gulab Jamuns can be stored in refrigerator and can be reheated in microwave oven or stove just before serving
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