Wednesday, 23 December 2015

Semolina Gulabjam

Today is a special day which we will be celebrating with this recipe. Traditionally, Gulabjam are spherical but you can get creative ! Pipe them like churros or shape them like doughnuts, just be sure to fry them on a low flame so that they cook through to the centre, without burning.

Recipe for Semolina Gulabjam:

Makes ~30 Gulabjams

For the Gulabjam:
Khava/ Milk Solids100 gms
Semolina, Fine variety25 gms
Milk5 tsp
Baking PowderA pinch
For the Syrup:
Sugar150 gms
Water160 ml
For frying:
OilAs required

How to make Semolina Gulabjam:

1.Mix the semolina and milk and let it sit on the counter-top for about half an hour.
2.Meanwhile, make the sugar syrup by boiling the sugar and water until sugar dissolves. Boil further for a couple of minutes and turn off the heat. Let cool.
3.Heat the oil in a wok/pan.
4.While the oil is heating, mix the semolina mixture with the khava and once it becomes smooth, add the baking powder and mix well.
5.Now shape the gulabjams and fry them on low heat.
6.Drain off the excess oil onto a paper napkin and pop them into the warm sugar syrup.
7.Garnish with pistachios and serve.

*These need to handled with care since they're extremely delicate and will break easily !

2 Gulabjamuns would give ~100 calories.

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