gulab jamun

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Gulab Jamun

1 cup instant nonfat dry milk
1/4 cup all-purpose flour
2 pinches baking soda
3 tablespoons melted ghee
3 to 4 tablespoons milk
1 cup light brown sugar
3 cups water
7 cardamom pods
2 cups oil
1 teaspoon vanilla essence

In a large bowl, mix dry milk powder, flour, baking soda and ghee; using both hands, rub the mixture. Add the milk to the ingredients. Knead for another 5 minutes.

Roll dough into small balls.

To prepare syrup, boil the brown sugar and 3 cups water in a pot for half an hour over low medium temperature.

Add 2 cups oil to a small pot and fry the small balls until they are brown. After all balls are fried, reheat the sugar water. Add cardamom seed. As soon as it begins to boil, add the balls and simmer for 15 minutes.

When the balls absorb the syrup, turn off the heat. Remove the balls with slotted spoon. Stir the essence into the syrup and pour the mixture over the balls.

Serve hot or cold.




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gulab jamun

Category: pasta, rice, starches, rice, potatoes, noodles


Gulab Jamun (Milk Balls in Sweet Syrup)

A traditional Indian dessert, these spongy milk balls are soaked in rose scented syrup. They are delicious with fresh cream, Kulfi, ice cream etc. Sprinkle gold-leaf on top of each serving to make it really fancy.

Yields 20 milk balls.

1 cup dry milk powder
3 tablespoons all-purpose flour
2 tablespoons ghee (clarified butter), melted
1/2 teaspoon baking powder
1/2 cup warm milk
1 tablespoon chopped almonds (optional)
1 tablespoon chopped pistachio nuts (optional)
1 tablespoon golden raisins (optional)
1 pinch ground cardamom
1 quart vegetable oil for deep frying

Syrup
1 1/4 cups granulated sugar
7 fluid ounces water
1 teaspoon rose water
1 pinch ground cardamom

In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.

In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.

Fill a large heavy skillet 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 to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.

Place the balls into the skillet 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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