Gulaab Jamun
Fried dough dipped in sugar syrup. One of the most favorite indian desserts.
access_time
50 minutes
local_dining
20 servings
- 1 cup milk powder (dry)
- 3 tablespoon all-purpose flour
- 2 tablespoon ghee (clarified butter), melted)
- ½teaspoon baking powder
- ½cup milk (warm)
- 1 tablespoon almonds (chopped (optional)
- 1 tablespoon pistachio nuts (chopped (optional))
- 1 tablespoon golden raisins ((optional)
- 1 pinch cardamom (ground)
- 1 quart vegetable oil (for deep frying)
- 1 ¼cup white sugar
- 7 ounce fluid water
- 1 teaspoon rose water
- 1 pinch cardamom (ground)
Method
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1. In a large bowl, stir together the milk powder, flour, baking powder, and cardamom.
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2. Stir in the almonds, pistachios and golden raisins.
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3. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended.
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4. Cover and let rest for 20 minutes.
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5. In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom.
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6. Bring to a boil, and simmer for just a minute.
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7. Set aside.
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8. Fill a large heavy skillet halfway with oil.
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9. Heat over medium heat for at least 5 minutes.
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10. Knead the dough, and form into about 20 small balls.
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11. Reduce the heat of the oil to low, and fry the balls in one or two batches.
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12. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much.
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13. After the jamun float, increase the heat to medium, and turn them frequently until light golden.
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14. Remove from the oil to paper towels using a slotted spoon, and allow to cool.
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15. Drain on paper towels and allow to cool slightly.
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16. Place the balls into the skillet with the syrup.
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17. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup.
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18. Serve immediately, or chill.