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Oats Gulab jamun
Oats Gulab jamun

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We hope you got benefit from reading it, now let’s go back to oats gulab jamun recipe. You can have oats gulab jamun using 12 ingredients and 12 steps. Here is how you do it.

The ingredients needed to prepare Oats Gulab jamun:
  1. Provide For making jamuns
  2. You need 1 cup oats powder
  3. Use 1/2 cup white bread powder
  4. You need 1 tsp ghee/oil
  5. Use 1/2 cup milk
  6. Get Pinch baking soda
  7. Take Ghee/oil for Deep frying
  8. You need 1 tsp pistachios chopped
  9. Prepare For sugar syrup(chasni)
  10. Use 11/2 cup sugar
  11. Use 1 cup water
  12. Take 1/2 tsp green cardamom powder (chotti elaichi)
Instructions to make Oats Gulab jamun:
  1. Method: 1string sugar syrup..Take a pan add water and sugar together..
  2. Mix well and bring it to a boil
  3. Once in starts boiling, add cardamom powder
  4. Now we need to cook it on low flame until it became a 1string sugar syrup
  5. After 20 mins of cooking on low flame,our 1 string sugar syrup should be ready
  6. Making the jamun balls..mix together oats,bread powder, baking powder and mix well
  7. Add ghee and milk mix well..being to bring the flour together to make a soft dough
  8. Grease ur fingers and make a small balls
  9. Heat up the pan with ghee/oil in a medium heat
  10. Fry the balls on a medium flame until golden..keep stirring gently to fry them
  11. Add them to the hot syrup..allow them to rest for 2-3 hours and serve
  12. Garnish with chopped pistachios

Its an universally loved Indian dessert recipe. Gulab Jamun is one of India's most popular sweet. These deep-fried dumplings/donuts made of dried milk [khoya] are dipped in a rose-cardamom flavored sugar syrup and make quite a treat. gulab jamun recipe for beginners tips for getting perfect jamuns.easy gulab jamun recipe using indtant mix.how to make gulab jamun Soft delicious gulab jamuns ready! Other jamun recipes Gulab Jamun recipe made two ways with khoya and milk powder. These tried & tested easy gulab Gulab Jamun is a very popular Indian sweet.

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