Warm gulab jamun in sweet crunchy tacos. Sweet Potato Gulab Jamun Recipe with step by step photos. Soft textured delicious gulab jamun made with sweet potatoes (shakarkandi), all purpose The sugar syrup should be hot or warm when you add the jamuns in it. Now heat oil for deep frying in a.

Do not crowd them, as the gulab jamuns will expand to about double their original volume. Gulab jamun is actually a traditional Asian sweet which is most popular in India, Nepal, Bangladesh, Pakistan and Sri Lanka. It's there at each and every marriage, celebration, birthday and festivals. You can cook Warm gulab jamun in sweet crunchy tacos using 14 ingredients and 25 steps. Here is how you cook it.

Ingredients of Warm gulab jamun in sweet crunchy tacos

Prepare 50 gms of paneer.
It's 1/4 cup + 2tsp of flour.
You need 150 gms of mawa.
It's 1.5 cups of sugar.
Prepare 3/4 cup of water.
You need 2 pinch of cardamom powder.
Prepare 1 pinch of soda.
It's 1/4 tsp of rose water.
Prepare for of sweet tacos :.
You need 1/2 cup of flour.
You need 1 pinch of salt.
You need 1 tsp of sugar powder.
Prepare 1 pinch of elaichi powder.
It's for frying of oil.

In brief when you organize any Indian celebration and decide to keep only one sweet, the chances are. Thanks for sharing these step by step photos of the same. Gulab Jamun - Traditional Indian Milk Based Mithai. Today's sweet is the delicious Gulab Jamun, an absolutely melt-in-the-mouth favorite Indian dessert and is a living embodiment of Indian Gulab Jamuns are golden brown balls in flavored sugar syrup.

Warm gulab jamun in sweet crunchy tacos instructions

Measure the ingredients.i.e. khoya, paneer, flour.
Put paneer on work table and start mashing and kneading with your palm.
Mash it so well that there are no lumps and they are soft as cream, as it starts releasing fat.
Now mix the khoya, baking soda to it and knead well, by gradually adding flour to it.
Make small smooth,soft balls without any breaks.
Now you get a soft dough.
Mean while on the other side in a wide pan add sugar and water.
Let the sugar dissolve and starts boiling..
Boil enough that there is no string / thread to be formed. just boil till syrupy.
Then add rose water and elaichi powder.
In a kadai heat oil, once it's hot, reduce to less flame.
First add one ball and fry it till golden with constant stirring for equal brown and doneness.
If the first ball is fine, add remaining balls not more than 5 for easy stirring.
Put the fried golden balls on the sugar syrup and let it soak.
Now let us prepare the tacos.
Add flour, salt,sugar,elaichi powder and water and knead to a semi stiff dough.
Roll it on a flour dusted floor and roll it as thin as possible.
Then with a help of steel cup or cutter, cut into a round disc shape.
Prick them with a fork so that it wont puff up.
Now fry this in medium hot oil and bend it sides with a help of steel spatula and hold it for 30 seconds so that it holds it's shape.
Fry till crisp and golden brown.
Now put the tacos into the sugar syrup and take it out immediately.
Now assemble the warm jamuns inside the crunchy sweet tacos.
Optionally if u feel it is too sweet. No need to dip tacos in sugar syrup..
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They are served warm or at room temperature. Gulab jamun recipe is a Pakistani sweet eaten from Karachi to Kashmir. It is one of the prime sweets distributed at celebrations Problem: Gulab Jamun Breaks While Frying: Reason of gulab jamuns breaking in oil is the absence of moisture in the dough and when they come. At this stage, remove the gulab jamuns from the oil with a slotted ladle and drop it into the sugar syrup. The sugar syrup should be warm and not very hot or cold when you drop the gulab jamuns in it.