For Sheera:
1 1/2 cup water
1 1/2 cup sugar
some ilaichi
few badams, cut lenghtwise
bring all of the above to boil then let it simmer on low heat, until the consistency is a like a string when you drip the sheera.
For balls:
khoya 200 grms
2/3 cups flour/meida
1/2 tsp baking soda
1 tblspn sugar
3-4 pinch ilachi powder
knead knoya well, mix all the ingredients, it should be crumbly but should form a ball, if not then add 2-3 spoons of milk and knead some more. Make small balls, fry 4-5 at a time.
Once all are fried, and sheera is ready put all of them in sheera, let it stand for 2-3 minutes in sheera on low heat, turn the heat off, and let the Gulab Jaman absorb sheera.
1 1/2 cup water
1 1/2 cup sugar
some ilaichi
few badams, cut lenghtwise
bring all of the above to boil then let it simmer on low heat, until the consistency is a like a string when you drip the sheera.
For balls:
khoya 200 grms
2/3 cups flour/meida
1/2 tsp baking soda
1 tblspn sugar
3-4 pinch ilachi powder
knead knoya well, mix all the ingredients, it should be crumbly but should form a ball, if not then add 2-3 spoons of milk and knead some more. Make small balls, fry 4-5 at a time.
Once all are fried, and sheera is ready put all of them in sheera, let it stand for 2-3 minutes in sheera on low heat, turn the heat off, and let the Gulab Jaman absorb sheera.
