Ideal sorghum flour Gulab Jamun:
Gulab Jamun is a popular Indian dessert that is typically made with wheat flour, but for those who are gluten intolerant, an ideal sorghum flour Gulab Jamun recipe is a great alternative. Sorghum flour is high in fiber, protein, and other essential nutrients, making it a healthier option for those who are looking for a gluten-free dessert. To make the ideal sorghum flour Gulab Jamun, sorghum flour is mixed with ghee, milk powder, and a small amount of baking soda. The mixture is then kneaded into a soft dough and shaped into small balls. The balls are then deep-fried until golden brown and crispy, and then soaked in a sugar syrup that is infused with cardamom, saffron, and rose water. The result is a delicious and aromatic dessert that has a soft and spongy texture and a rich flavor that is sure to satisfy any sweet tooth. Ideal sorghum flour Gulab Jamun recipe is a perfect dessert option for those who want to indulge in a gluten-free and healthier dessert without sacrificing the taste and texture of the traditional Gulab Jamun.
Here is the step-by-step process to make Ideal sorghum flour Gulab Jamun:
Sorghum flour: 100g
Maida (All-Purpose Flour): 100g
Paneer: 100g
Khoa: 200g
Baking soda: 2g
Milk: 100g
Sugar: 100g
Cardamom: 5g
Vegetable oil for deep frying
Instructions of Sorghum Flour Gulab Jamun:
1๐ In a mixing bowl, combine the sorghum flour and maida (all-purpose flour). Add in the baking soda and mix well.
2๐ In another bowl, grate the paneer and add khoa (dried milk). Mix well until it forms a smooth dough.
3.๐ Add the sorghum flour mixture to the paneer-khoa dough and knead well until it forms a smooth dough. Add milk as needed to form a soft and smooth dough.
4.๐Divide the dough into small portions and roll them into smooth balls without any cracks. Keep them aside.
5.๐Heat vegetable oil in a deep pan over medium heat. The oil should not be too hot, otherwise, the Gulab Jamuns will not cook properly from inside.
6.๐Carefully add the prepared balls into the hot oil and fry them on low to medium heat, stirring occasionally to ensure even browning.
7.๐Fry the balls until they turn golden brown, then remove them with a slotted spoon and place them onto a paper towel to remove excess oil.
8.๐ In a separate pan, add sugar and water and cook on medium heat until it forms a thick sugar syrup. Add cardamom powder and stir well.
9.๐Add the fried Gulab Jamuns into the sugar syrup and let them soak for at least 2 hours so that they absorb the syrup and become soft and spongy.
10.๐Garnish with chopped nuts and serve warm or chilled.
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