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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Gulab Jamun is most often eaten as a dessert, Pictures are mine, recipe is taked from (Youtube ), she is a wonderful teacher of Indian food. Ingredients:
1 cup nonfat milk powder |
1/4 cup all purpose flour (plain flour, maida) |
3 tablespoons room temperature unsalted butter |
1/4 cup room temperature whole milk |
pinch of baking soda |
1 3/4 cup sugar |
1 1/2 cup water |
4 coarsely grounded cardamom seeds |
1 tablespoon sliced almonds and pistachio |
oil for deep-frying |
Directions:
1. Syrup See Photo
2. In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
3. Let the syrup boil for a minute then remove it from the heat.
4. Stir the syrup until the sugar is dissolved.
5. Set the syrup aside.
6. Gulab Jamun
7. In a bowl, mix milk powder, flour and baking soda. See Photo
8. Add the butter and mix well.
9. Now add milk to make soft dough. The dough will be sticky.
10. Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft. See Photo
11. Knead the dough. Grease your hands with butter before working with the dough. See Photo
12. Divide the dough into about 20 equal portions and roll them into round balls.
13. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 1/2 inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough. See Photo
14. Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in double the volume, so give them enough space.
15. It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.
16. Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
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