Goolab Jamoon
Goolab Jamoon is another popular East Indian delicacy and is otherwise known by locals as 'Fat Kurma'.
This recipe can be adapted by adding in prunes or dates to the centre of the goolab jamoon before rolling it.
It is not necessary to refrigerate this dough before frying however it is important that the right temperature is used to fry it.
If the temperature is too low, the goolab jamoon tends to disintegrate quickly and at a high temperature the middle of it does not cook properly.
Medium heat is appropriate for frying this and about 2 minutes is appropriate cooking time until it turns golden brown.
The same concept is applied to the syrup for the goolab jamoon as the kurma.
This recipe can be adapted by adding in prunes or dates to the centre of the goolab jamoon before rolling it.
It is not necessary to refrigerate this dough before frying however it is important that the right temperature is used to fry it.
If the temperature is too low, the goolab jamoon tends to disintegrate quickly and at a high temperature the middle of it does not cook properly.
Medium heat is appropriate for frying this and about 2 minutes is appropriate cooking time until it turns golden brown.
The same concept is applied to the syrup for the goolab jamoon as the kurma.
My favorite ❤️
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