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2. Mash khoya very well, ensuring there are no lumps or small bits lurking. 3. Then add ¾ cup (100 grams) grated paneer, 2 tablespoons fine rava (semolina), 2 tablespoons all-purpose flour, ¼ teaspoon baking powder and ½ teaspoon cardamom powder to the mashed khoya. There should be no lumps in either the mawa or paneer.
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Make the Dough. Combine the dry ingredients: In a large mixing bowl, stir together the milk powder, flour, baking powder, and cardamom powder. Add the wet ingredients: Crack the egg into the dry mix along with 1⁄4 cup of milk. Using a whisk or spoon, mix everything together. Knead thoroughly: Keep stirring the mixture together.
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Take 1/4 cup milk powder, 1/4 cup maida and 1/8 teaspoon baking soda in a wide mouthed bowl. Mix it well with a spoon and then add 1-tablespoon ghee. Mix well. Use your hand to mix it so that ghee mixes evenly with milk powder. Sprinkle 2 tablespoons milk evenly over mixture and gently mix it.
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Then in a mixing bowl, take 1/2 cup (≈ 62.5 grams) milk powder (Amul/every day), 3 tablespoons plain maida (All-purpose flour), 3/4 teaspoon sugar, 1/4 teaspoon cardamom powder (ground choti elaichi), a pinch (1/8 teaspoon) of baking soda, and lastly add 2 teaspoon ghee to it. Mix it together. After 10 mins strain the excess water from the.
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To make the dough for gulab jamun, start by combining the milk powder, baking powder, and all-purpose flour in a mixing bowl. Give it a whisk. Then, create a well in the middle and pour the ghee into the center. Combine the ghee with dry ingredients using your hands.
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Step 1: Mix the water and sugar in a medium saucepan. Remove the cardamom seeds from the pods and slightly crush them to release their aroma. Add these, along with some saffron, to the sugar mixture. Step 2: Add in the lemon juice next and cook on medium-high heat till a syrup forms.
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Heat ghee for deep frying into a karhai (deep frying pan) and fry the jamuns (shaped dough) in low heat till golden. Remove the cooked jamuns into a plate to drain some ghee then transfer into the syrup for 3 - 4 minutes (or till soaked through) Remove the gulaab jamuns from the syrup and place on a tray. Cool and enjoy.
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After about 10 minutes, turn off the heat and set aside to cool. To make the dough, mix the condensed milk, flour, milk powder, baking powder and ghee in a large bowl. To form the Gulab Jamun, pull off tablespoon-sized amounts of dough and use your palms to roll into small bullets (about 5 cm long by 2 cm wide).
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Instructions. For the syrup, add the sugar, water, elachie and rose essence to a saucepan and simmer on medium to low heat until it's slightly sticky and syrupy. Takes about 20-25 minutes to thicken. Reduce heat to the lowest setting and keep syrup warm.
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Preparation. Step 1. Prepare the syrup: In a medium (about 4-quart) saucepan, combine the sugar, 2 cups water, cardamom pods, saffron and lemon juice over medium-high heat. Bring to a boil, stirring frequently, about 5 minutes. Reduce the heat to medium and simmer, stirring occasionally, until the syrup is still runny and only slightly sticky.
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Mix well and set aside. How to prepare Gulab Jamun dough: 1) In a large mixing bowl, add 1 cup milk powder, 1/2 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp cardamom powder. Mix well. 2) Add 2 tbsp melted ghee, and mix thoroughly with the dry ingredients to form a moist and crumbly mixture. 3) Slowly add 1/4 cup milk in small portions.
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Add cardamom and keep aside to cool. Step 2 : In a mixing bowl put the flour, paneer, sooji, Nestlé MILKMAID, baking powder and baking soda. Mix gently to make a soft dough. Do not knead too much. Step 3 : Divide the mixture into 30-35 portions and gently roll into round gulab jamuns. Fry in the oil at very low flame till golden brown in color.
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Milk Gulab Jamun is an extremely popular North Indian recipe that is perfect to satiate sugar cravings. Made with milk, flour, green cardamom powder, baking soda and sugar syrup, this dessert recipe is absolutely exquisite and will make you crave for more.
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INGREDIENTS. 1 and ¼ cups plain flour (more or less) ¼ teaspoon cardamom (elachie) powder 1 teaspoon baking powder 1 tablespoon semolina (heaped) ½ tin condensed milk ¼ teaspoon bicarb 1 tablespoon ghee (Clarified butter) oil for deep frying Syrup 1 and ½ cups water 2 cups sugar 5 ml rose water 2 pods elachie. METHOD. Method for the gulab jamun Sift all the ingredients together - except flour
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Use your fingers to taper the ends. Repeat with the remaining pieces of dough. For the syrup, combine the sugar, water and rose water in a saucepan and bring to a boil. Once the syrup starts to thicken, remove from heat. Use while still warm. Fry the gulab jamuns on a medium heat for 3-4 minutes.
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Make a small well in the centre and pour the wet ingredients. Mix the wet ingredients with the dry ingredients to form a smooth dough. Add more milk if needed. Do not knead the dough as kneading forms gluten and makes hard gulab jamuns. The amount of milk to use depends on the milk powder or mawa.