Gulab Jamun
Gulab Jamun is a popular and traditional North Indian dessert made of milk based dough, which is fried and soaked in sugar syrup. The fried dough balls soaked in sugar syrup melts in your mouth.
Ingredients
1 cup dry milk powder
3 tablespoons plain flour
1/2 teaspoon baking powder
1 pinch ground cardamom
1 tablespoon chopped almonds (optional)
1 tablespoon chopped pistachio nuts (optional)
1 tablespoon sultanas (optional)
2 tablespoons ghee (clarified butter), melted
1/2 cup (125ml) warm milk or enough to make a proper dough
1,1/4 cups (315g) caster sugar
1 cup (250ml) water
1 teaspoon (5ml) rose water
1 pinch ground cardamom
6 cups (1.250 litres) vegetable oil for deep frying
Method
In a large bowl, stir together the milk powder, flour, baking powder and cardamom. Stir in the optional almonds, pistachios and sultanas.
Mix in the melted ghee, then pour in the milk and continue to mix until well blended. Cover and let stand for 20 minutes.
In a large frying pan, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set the pan aside.
Fill a large heavy frying pan halfway with oil. Heat over medium heat for at least 5 minutes.
Knead the dough and form into about 20 small balls. Reduce the heat of the oil to low and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much.
After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil onto paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
Place the balls into the frying pan with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.
Gulab Jamun is a popular and traditional North Indian dessert made of milk based dough, which is fried and soaked in sugar syrup. The fried dough balls soaked in sugar syrup melts in your mouth.
Ingredients
1 cup dry milk powder
3 tablespoons plain flour
1/2 teaspoon baking powder
1 pinch ground cardamom
1 tablespoon chopped almonds (optional)
1 tablespoon chopped pistachio nuts (optional)
1 tablespoon sultanas (optional)
2 tablespoons ghee (clarified butter), melted
1/2 cup (125ml) warm milk or enough to make a proper dough
1,1/4 cups (315g) caster sugar
1 cup (250ml) water
1 teaspoon (5ml) rose water
1 pinch ground cardamom
6 cups (1.250 litres) vegetable oil for deep frying
Method
In a large bowl, stir together the milk powder, flour, baking powder and cardamom. Stir in the optional almonds, pistachios and sultanas.
Mix in the melted ghee, then pour in the milk and continue to mix until well blended. Cover and let stand for 20 minutes.
In a large frying pan, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set the pan aside.
Fill a large heavy frying pan halfway with oil. Heat over medium heat for at least 5 minutes.
Knead the dough and form into about 20 small balls. Reduce the heat of the oil to low and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much.
After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil onto paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
Place the balls into the frying pan with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.
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