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Before you jump to Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

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A massive amount of electricity is actually consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

From the above it should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably straightforward to live green, of course. It’s related to being practical, more often than not.

We hope you got insight from reading it, now let’s go back to sobzee's indian gulab jamun (doughnut like balls soaked in syrup recipe. You can have sobzee's indian gulab jamun (doughnut like balls soaked in syrup using 14 ingredients and 12 steps. Here is how you do it.

The ingredients needed to prepare Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:

1. Get 1 For the video please check: http://youtu.be/VD2ANIW9cAA
2. Take Syrup
3. You need 2 cup Sugar
4. Prepare 2 cup water
5. You need 1 Some strands of saffron
6. Use 2 crushed cardamom pods (optional)
7. Use 1 (2 drops) rose water (optional)
8. Take Gulab Jamuns, Enoguh to make 14 medium sized balls
9. Prepare 1 cup any good quality full cream powdered milk
10. Use 1 egg, lightly beaten
11. Take 1 tsp Semolina
12. Provide 2 tbsp flour
13. Get 1 tsp baking powder
14. Use 1 Oil for frying

Steps to make Sobzee's indian Gulab jamun (doughnut like balls soaked in syrup:

1. For the Syrup: 1- Heat all the ingredients together until the sugar dissolves
2. Then give it a boil on low heat for about 3-5 minutes so it thickens slightly P.S.: You can store any excess in the fridge for use in other recipes
3. For the Gulab Jamuns: Combine the milk powder, baking powder, semolina and flour together
4. Make a well in the center of the dry ingredients, add in the beaten egg, then mix it gently to make a soft dough
5. Let it rest covered for 5 minutes
6. Now make small balls out of the dough
7. If the dough feels sticky, touch a bit of oil with your fingertips and then form the balls. If the dough is too dry, add a few drops of milk and knead it in until you can form smooth balls
8. Make sure you fry the balls immediately so that they don't dry out
9. Heat the oil on medium heat, add the gulab jamuns one at a time. Carefully, splash some of the oil over them gently, Lower the heat, if the oil is too hot they will burn from the outside and stay raw on the inside
10. Gently stir the oil around them so they turn around and get evenly colored
11. When they have doubled in size and are evenly browned all over, remove with a slotted spoon onto a kitchen paper to drain excess oil for 3-5 minutes then put them directly into the warm syrup, let them soak in for 30 minutes to 1 hour
12. They will expand a bit more as they soak up the syrup.

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