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Gulab Jaman

STEPS OF COOKING

  1. In a small pot dissolve 1½ Cup sugar (300g) in 2 Cups of water (400ml). Boil for about 3 minutes and remove from heat.
  2. SEPERATELY: Mix together 1½ tablespoons ghee, 3-4 tablespoons of water and Shan Special Gulab Jaman Mix. Knead and make soft smooth dough. Then shape it into about 10-15 round balls. Make sure the surface of the balls is free of cracks.
  3. Heat 2 cups (350g) ghee on low flame in a small frying pan. To test the right temperature of the ghee, add one ball. It should slowly rise to the surface form the bottom of the pan with a touch of a spoon.
  4. Add the balls at the right temperature of ghee. Take a round sieved spoon and turn the balls by rotating the bottom edge of the spoon against the top of the balls. Keep rotating until the Jamans turn light golden. Remove, drain ghee, add to the hot sugar syrup.
  5. Cook the Jamans in the syrup for about 10 minutes, on very low heat. Remove from heat and serve.


Note: If the jaman rises too fast to the surface and begins to change color, then the temperature is too high and the heat needs to be lowered. Allow the ghee to cool down for a while. Jamans fried in hot oil will have their center uncooked and hard.

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