GULAB JAMAN:

INGREDIANTS:

CASTER SUGAR -440 GM

WATER -500 ML

CARDOMOM PODS ,BRUISED -8

CINNAMON STICKS -2

STAR ANISE – 3

ROSE WATER -1 TEASPOON

SELF RAISING FLOUR -75 GM

FULL- CREAM MILK POWDER -25 GM

SPREADABLE PACKAGED CREAM CHEESE -125 GM

RAISINS -18

VEGETABLE OIL ,FOR DEEP FRYING

METHOD:

STIR SUGAR ,THE WATER ,CARDAMOM,CINNAMON AND STAR ANISE IN MEDIUM SAUCE PAN OVER HEAT,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES;BRING TO BOIL.BOIL,UNCOVERED,WITHOUT STIRRING 5 MINUTES .REMOVE FROM HEAT;STIR IN ROSEWATER.COOL.

COMBINE FLOUR ,MILK POWDER AND CHEESED IN MEDIUM BOWL;USING WOODEN SPOON,MIX TO A SOFT DOUGH,TURN ONTO FLOURED SURFACE;KNEAD ABOUT 10 MINUTES OR UNTIL SMOOTH. ROLL 1 TEASPOON OF THE DOUGH AROUND EACH RAISIN.

HEAT OIL IN WOK,LARGE SAUCEPAN OR DEEP-FRYER TO 160C;DEEP FRY BALLS,IN BATCHES ,UNTIL GOLDEN BROWN.ADD BALLS TO ROSEWATER SYRUP;KEEP GULAB JAMAN 1 HOUR BEFOE SERVING.