Name: GulabJamun (Maida&Corn) recipe by Sri Charani Ravinuthala at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Refined maida flour 150 grams; Cornflour 50 grams; Baking powder 1.5 tablespoons; Milk powder 100 grams; Caradamom powder 1 tablespoon; Yogurt 1/4 cup; Water 2 tablespoons; Hot milk 2 tablespoons; Almond essence 1 tablespoon; Refined oil for deep frying 3 cups; For syrup: water 2 cups; Sugar 3 cups; Green cardamoms crushed 6 to 7; Cashew nuts 5 to 6; Almond essence 1 tablespoon

ABOUT GulabJamun (Maida&Corn) RECIPE

Tried little diff with maida and corn flour...Came out very smoothy and yummy...

Ingredients Serving: 4

Refined maida flour 150 grams
Cornflour 50 grams
Baking powder 1.5 tablespoons
Milk powder 100 grams
Caradamom powder 1 tablespoon
Yogurt 1/4 cup
Water 2 tablespoons
Hot milk 2 tablespoons
Almond essence 1 tablespoon
Refined oil for deep frying 3 cups
For syrup: water 2 cups
Sugar 3 cups
Green cardamoms crushed 6 to 7
Cashew nuts 5 to 6
Almond essence 1 tablespoon

Instructions

For Gulab Jamuns sift all dry ingredients and keep aside.
Stir in all wet ingredients (yogurt, milk and water).
Start kneading into a dough. Lastly, add ghee and Keep kneading until smooth and soft dough is formed.
Let the dough rest in the fridge for 20 mins.
Now start making small-medium sized balls.
Let us prepare our syrup. Combine water, sugar, rose petals, cashew nuts, cardamom in a big wok.
Remove the cardamom skin from the syrup.
Take a deep frying vessel. Add oil and keep on low heat.
Once the oil is hot fry these stuffed balls until golden brown in color.
Please don't fry for a long time else your jamuns will be black Or burnt.
Now drain these fried jamuns on absorbent paper. Stir balls into hot syrup
Refrigerate for 30 mins. Serve chilled Or hot.

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