How to Make Tasty #GA4#week18#Gulab Jamun

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#GA4#week18#Gulab Jamun.

#GA4#week18#Gulab Jamun You can have #GA4#week18#Gulab Jamun using 35 ingredients and 13 steps. Here is how you cook it.

Ingredients of #GA4#week18#Gulab Jamun

  1. It’s 3/4 cup of milk powder.
  2. You need 2 tbsp of all-purpose flour.
  3. Prepare 1 tbsp of semolina.
  4. It’s 5-6 tbsp of milk at room temperature.
  5. It’s 1 tbsp of ghee.
  6. You need 1 tsp of baking soda.
  7. Prepare 1 cup of sugar.
  8. It’s 1 cup of water.
  9. You need of oil or ghee for frying.
  10. You need 2 of medium-size tomatoes chopped into 4 pieces.
  11. You need 1 of medium-size onion chopped into 4 pieces.
  12. You need 2-3 cloves of garlic.
  13. Prepare 1/2 inch of ginger.
  14. You need 3-4 of green chillies.
  15. Prepare 10-15 of almonds.
  16. It’s 3 tbsp of whole coriander seeds.
  17. Prepare 2 of medium cinnamon sticks.
  18. You need 1 of big cardamom.
  19. Prepare 1 of -star anise.
  20. You need 3-4 of cloves.
  21. It’s 3-4 of peppercorn.
  22. You need 3-4 of whole red chillies.
  23. Prepare 1 tbsp of cumin seeds.
  24. You need 2-4 of bay leaves.
  25. You need 1 cup of sour yoghurt.
  26. It’s 1 tbsp of coriander seeds powder.
  27. It’s 1/2 tbsp of cumin powder.
  28. It’s 1/2 tbsp of turmeric powder.
  29. Prepare 1-2 tbsp of red chilli powder (depending on your taste).
  30. It’s 2-3 tbsp of ghee and oil mix.
  31. Prepare of salt to taste.
  32. You need 1/2 tsp of asafoetida.
  33. It’s leaves of finely chopped coriander.
  34. It’s 3-4 of green chillies slit into 2 halves.
  35. It’s of water as required.

#GA4#week18#Gulab Jamun instructions

  1. Take a plate and take milk powder, add 1 tbsp of ghee and mix it. Then add all-purpose flour and semolina and mix it well..
  2. Then add baking soda and mix it well. Then add little by little milk and mix it and make it lumpy texture. Leave it for 3-4 minutes..
  3. Take a pan and add sugar and water in equal portion and bring it to boil till it become a semi-thick syrup. Then keep it aside once the syrup is ready..
  4. After 3-4 minutes, grease your hand with ghee and take a little portion and press and make the sides smooth and then between the palms give it round shape and deep fry on low to medium flame. And add in the sugar syrup..
  5. Take a pan, add 2 tbsp of oil, and add cloves, peppercorn, cinnamon, whole red chilies, bay leaves, big cardamom, star anise, coriander seeds, cumin seeds, asafoetida, almonds, onions, garlic, ginger, green chilies, tomatoes and saute for 5-7 minutes and then bring it to the room temperature..
  6. Once the mixture comes to room temperature, grind into smooth paste..
  7. In another bowl take yogurt, add coriander powder, cumin powder, turmeric powder, chili powder, salt and mix it into a smooth paste..
  8. Now strain the gulab jamun, from the sugar syrup and see to it that all the syrup you have squeezed it and put the jamun into lukewarm water for 10 -15 minutes..
  9. Now take a pan, add 3 tbsp of ghee, add bay leaves, whole red chili, big cardamom, star anise, peppercorn, cumin seeds and asafoetida and saute for 1-2 minutes..
  10. Then add gravy and mix it well and then cover and let it cook for 5-8 minutes till the ghee is separated from the gravy..
  11. Now add, yogurt mixture and mix it well and on a slow flame let it cook till it leaves all the oil and then add water around 1 – 1/2 cup and let it boil..
  12. Once the gravy is cooked properly, add seasoning of salt if required. Now add gulab jamun which we have removed from the sugar syrup or you can use it without soaking into sugar syrup..
  13. { Note: using without sugar syrup will not give you tint of sweet taste in the sabji. So I prefer to use without sugar syrup.) bring to boil for another 5 minutes and your subji is ready to serve with parathas or bhakari..

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