Jalebi Jamun

صابر يافعChef

Ingredjenti

• 110 grams all-purpose flour
  110 grams
• 35 grams self-raising flour
  35 grams
• 60 grams ground almonds
  60 grams
• 50 grams full cream milk powder
  50 grams
• A handful of ground cardamom
  0
• 30 grams butter
  30 grams
• 60 ml yogurt
  60 ml
• 2 tablespoons water
  2 tablespoons
• Vegetable oil for frying
  0
• 3 cups powdered sugar
  3 cups
• 5 cardamom pods, crushed
  5 pods
• 1 cup water
  1 cup
• 35 grams peeled pistachios
  35 grams
• 2 teaspoons rose water
  2 teaspoons

Passi

1. 1

   Sift the flour, almonds, milk powder, and cardamom into a medium-sized bowl and rub in the butter. Add the yogurt and water.

   Għodda meħtieġa:

   Bowl tal-ħawt

   recipe.minutes
2. 2

   Shape the mixture into balls using dessert spoons and fry the balls in a large quantity of hot oil, in batches, until golden brown. Avoid overheating the oil, or the balls will burn before cooking through. Drain on absorbent paper.

   Għodda meħtieġa:

   Pan

   recipe.minutes
3. 3

   Prepare the syrup.

   Għodda meħtieġa:

   Kazzola

   recipe.minutes
4. 4

   Just before serving, gently place the balls in the hot syrup.

   recipe.minutes
5. 5

   For the syrup: Mix the sugar, cardamom, and water in a large pot and heat the mixture without bringing it to a boil until the sugar dissolves. Then let it come to a boil uncovered for 5 minutes without stirring until it becomes syrupy. Gently add the almonds and rose water.

   recipe.minutes

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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