The Saffron Elaichi Gulab Jamun !!!
by Rita Jamshed Kapadia
The Saffron Elaichi flavor tastes so good with the sugary jamun syrup that you do not need to add any other flavor to it.
1 cup Milk Powder
1/4 cup Maida
1/4 tsp Baking Powder
3 tbsp Unsalted Butter
3 – 7 (to your taste) strands of Saffron soaked in hot water for 15 minutes
Milk as needed for dough
1/2 tsp Elaichi (Cardamon)
Oil or Ghee to fry
Deep pan for frying
For Sugar Syrup
1 cup Sugar
1 cup Water
To make sugar syrup, boil sugar and water together for around 10 minutes.
Mix well the milk powder, maida, baking powder and butter. Knead to a smooth dough. Add a few drops of milk if required. Let this dough rest for about 15 minutes. Make small balls making sure that there are no cracks. If you see cracks, knead a bit more.
Fry in deep hot oil/ghee till golden brown on a low flame. Once all the gulab jamuns are fried, transfer them to the sugar syrup. Let the jamuns sit in the syrup for around 4-5 hours.
Enjoy these yummy Saffron Elaichi Gulab Jamuns as is or topped with vanilla icecream !!!
Store in refrigerator for a week.
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