Скачать или смотреть Vegan Gulab Jamun | Chef Harpal Singh

Sweet cravings ho ya festive indulgence – yeh Vegan Gulab Jamun har mood ke liye perfect hai!
Soft, melt-in-mouth texture jo har bite mein mithaas bhar de – aur haan, bilkul 100% dairy-free! Yeh bana hai sweet potato aur Suji se…

Ek baar recipe try karo, aur yeh aapki go-to mithai ban jaayegi!

#chefharpal #harpalsinghsokhi #vegangulabjamun #mithairecipes #gulabjamun #veganrecipes #sweetpotato #suji #fusionrecipes #cookwithchefharpal

Ingredients
2 ½ Cup - Water
1 ½ Cup - Sugar
4-5 No - Green cardamom
4 Tbsp - Semolina
4 Tbsp - Water
4 No - Sweet potato
4 Tbsp – Refined flour
½ Tsp – Baking soda
½ Tsp – Green cardamom powder
1 Tsp – Saffron strands
6-8 No – Pistachios
6-8 No - Almonds
6-8 No – Cashew nuts
Saffron strands as required
¼ Tsp – Green cardamom
1 ½ Tbsp – Gulkand
Dry rose petals as required
1 Tsp – Rose water
Oil for frying
For Garnish
Pistachios
Dry rose petals

Method:-

1. Place a saucepan over medium heat. Add water and sugar, and bring to a boil.
2. Add crushed green cardamom pods and let the syrup simmer for 8–10 minutes.
3. In a mixing bowl, combine semolina and an equal amount of water. Mix well and set aside to soak.
4. Grate the sweet potatoes. Using your palms, mash the grated sweet potato into a smooth consistency.
5. Transfer the mashed sweet potato to a mixing bowl. Add refined flour and baking soda mix well. Knead into a soft dough.
6. Add the soaked semolina to the dough. Add green cardamom powder and knead again until smooth dough. Set aside.
7. Check the sugar syrup’s consistency. Once it slightly thickens, add saffron strands and let it simmer for another 4–5 minutes.
8. Add rose water and turn off the flame. Set aside.
9. In a mixer jar add pistachios, almonds, and cashews grind into coarse powder.
10. In a small portion of the sweet potato mixture, add the coarse powder nuts, saffron strands, green cardamom powder, gulkand, and dry rose petals. Mix well to form the stuffing.
11. Divide the gulkand stuffing into small balls and set aside.
12. Take a small portion of the sweet potato dough and flatten it using palm. Place a stuffed the gulkand ball in the center and gently seal the edges to form a round ball.
13. Repeat the same process with the remaining mixture and stuffing.
14. Place a kadai on medium flame and heat oil for frying.
15. Gently slide the balls into the hot oil. Fry them in batches, rotating occasionally to ensure even browning. Fry until they turn golden brown.
16. Remove and drain on paper towels.
17. Use a toothpick to lightly prick each gulab jamun. Then transfer them into the warm sugar syrup.
18. Let them soak for 4–5 minutes so they absorb the syrup.
19. Transfer to a serving bowl. Garnish with chopped pistachios and dried rose petals.


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