Gulab Jamun Brûlée Recipe By Tasty

GULAB JAMUN RECIPE

Steps:

• Mix together water, sugar and crushed cardamoms in a pot.
• Boil the syrup until it turns slightly sticky.
• Turn off the stove before it goes to a 1 string consistency.
• If it reaches a 1 string consistency, then add 2 tbsp of water and mix.
• Add rose water and mix. Set aside to keep it hot.
• Fluff up the flour in the jar with a fork and then measure correctly.
• Mix together flour, milk powder and soda in a bowl. Either sieve it or mix uniformly.
• Add ghee to it. Mix well.
• In a small bowl, mix together lemon juice or yogurt and 2 tbsp milk.
• Pour 1.5 tbsp of this to the flour mixture.
• Begin to bring the flour together to make a dough.
• If the dough is too dry, add little more milk & curd until you get a smooth dough. Do not add a lot. Use only as needed.
• The dough turns sticky. Grease your fingers and make a ball.
• The dough must not be soggy. It must hold the shape well and should be smooth without any cracks.
• Divide to 14 to 18 equal sized portions. Grease your hands and roll to smooth balls.
• They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns. Keep them covered.
• Heat up the pan with ghee or oil on a medium heat.
• Also check if the syrup is hot. If it is not hot, heat it up a bit. It must be hot and not very hot.
• To check the right temp, you can drop a small piece of dough in the oil.
• It must rise slowly without changing its color.
• If it rises rapidly then you will need to cool the oil a bit before frying.
• When the ghee is just medium hot, add the balls.
• Make sure the oil is not very hot else the gulab jamuns will brown without cooking well.
• Fry the balls on a medium flame for 1 to 2 mins. Then regulate the flame to low flame & fry until golden. Keep stirring gently to fry them uniformly.
• Add them to the hot syrup. Allow them to rest for 3 hours and serve.
• Garnish gulab jamun with chopped pistachios.

GULAB JAMUN BRûLéE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F
• In a medium bowl, whisk together the egg yolk, sugar, vanilla extract and saffron until thick and creamy. Add the cardamom powder.
• Place the cream into a saucepan and warm it. Then pour the cream into the egg yolk mixture.
• Cut the Gulab jamun into small pieces.
• Place the ramekins on a baking tray. Place the Gulab jamun in the ramekins and pour the cream mixture over them.
• Pour hot water in the baking tray until it is half submerged. Bake for 30 to 35 minutes.
• Remove the ramekins and let cool to room temperature. Refrigerate for at least 2 hours.
• Before serving,spread 1 Tbsp sugar on top of each ramekin. Use the torch to melt the sugar and create a crispy exterior.

GULAB JAMUN CAKE AS MADE BY HETAL VASAVADA RECIPE BY TASTY

Steps:

• Make the cardamom cake: Preheat the oven to 325°F (163°C). Grease a 10-cup Bundt pan liberally with 1 tablespoon of butter. In a medium bowl, whisk the flour and milk powder together until well combined.
• Add the butter, sugar, and ground cardamom to a separate large bowl and mix with a hand mixer for 5-7 minutes; the butter will turn pale and fluffy. Add the salt and vanilla and stir to combine. Add 1 egg at a time, beating well between each addition. Add the flour mixture. Mix until the dry ingredients are just incorporated.
• Spoon the batter into the Bundt pan and tap the pan on the counter 3-5 times to remove air bubbles.
• Bake the cake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• 10 minutes before the cake is done baking, make the syrup: Add the water, granulated sugar, saffron, cardamom pods, and cinnamon stick to a small saucepan. Bring to a boil over medium-high heat and simmer for 2 minutes. Remove the pot from the heat and whisk in the rose water and lime juice. Remove the cinnamon stick and cardamom pods from the syrup and discard. Reserve ¼ cup (60 ml) of the syrup and set aside.
• Poke holes in the bottom of the Bundt cake with a fork. Pour the rest of the syrup over the Bundt cake while it is still warm in the pan. It will look like a lot of syrup, but the cake will soak it all up. Let the cake rest for 10 minutes, then invert it onto a serving platter.
• In a medium bowl, whisk together the powdered sugar and reserved syrup to make a glaze.
• Pour the glaze over the Bundt cake. Sprinkle with the dried rose petals, if using, and pistachios.
• Slice and serve.
• Enjoy!