Laphing Noodles
Gulab jamun is a quintessential South Asian dessert consisting of soft, deep-fried dough balls made from milk solids (khoya) or milk powder, which are then soaked in a fragrant sugar syrup.
Making Gulab Jamun with milk powder is a popular and convenient alternative to using traditional khoya (milk solids), resulting in a similarly rich, soft, and spongy dessert. This “instant” method is favored for festivals and special occasions.
It is a staple at weddings, festivals like Diwali and Eid, and celebratory gatherings across India, Pakistan, Bangladesh, and Nepal.Often paired with vanilla ice cream or kulfi to balance the intense sweetness with cold, creamy textures.
Often paired with vanilla ice cream or kulfi to balance the intense sweetness with cold, creamy textures.
30min
Easy
Not spicy
Ingredients
For how many people?
2 laphing per person
Ingredients for the dough and the gluten
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
For the Laphing sauce
Ingredient 8
Ingredient 9
Ingredient 10
Ingredient 11
Ingredient 12
Ingredient 13
Ingredient 14
Ingredient 15
Ingredient 16
Ingredient 17
Ingredient 18
Directions
To make the dough
In a large bowl, mix the flour and salt.
Knead the flour to prepare the dough, slowly incorporating the water.
Cover and let rest for 30 minutes.
To make the gluten
Pour water into a bowl and knead the dough by hand until the starch is released and the gluten separates. Then, strain the mixture through a sieve to separate the gluten from the water. Rinse thoroughly until all the gluten is removed, and repeat this process 2 to 3 times. This gluten will be used later in lump form.
Wash the gluten under running water,
Add the yeast to the gluten and knead for a few minutes.
Let it rest for 2 hours at room temperature. After 2 hours, steam the gluten for 25 to 30 minutes. Lightly oil the dish to prevent sticking.
Once cooled, chop into small pieces and set aside.
Continue working the dough
Leave this bowl of starch (the milky white water) to sit at room temperature overnight or for 6 to 7 hours. You will notice that the starch remains at the bottom of the bowl and the clear water rises to the surface.
Now pour clean water into another bowl. You don't need to empty the entire bowl. Empty as much as possible. This water is no longer needed.
Stir the remaining starch well until you get a thick consistency. It should be a batter suitable for frying.
To prepare the roti
Drizzle a little oil onto a plate. Place 4 tablespoons of starch-based batter on the plate. Heat the steamer and bring the water to a boil. Once boiling, place the plate of batter inside the steamer. Cover and steam for 2 to 3 minutes. The laphing is cooked when bubbles appear.
Once cooked, remove it from the steamer. If the laphing is difficult to remove from the plate, use a cake spatula, a knife, or a thin spoon.
To prepare the chili sauce
Finely chop the ginger, the dried red chili and the garlic cloves.
Chop the green onions.
Heat the sunflower oil over low heat and roast the sesame seeds until they become fragrant and a beautiful dark golden color.
In a bowl, combine the roasted sesame seeds, the dried red chili, the ginger, the garlic, the green onions, the salt, and the red chili powder. Mix well.
Add the soy sauce, the vinegar and the lemon juice. Mix well.
To prepare the laphing
Spread the chili sauce over the laphing and place the chopped gluten on one half. Roll it up. Cut into pieces and serve in a bowl.
Ready! Enjoy!
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