| Simple Home-Made Gulab Jamuns [Fried Milk Dumplings in Syrup] |
Added: 13th Mar, 2007 | Viewed 12956 times |  |  |
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| You will never want to buy an overpriced tin of dry gulab-jamuns from the store, after you try this recipe out. No "Khoya" or "Mawa" required, this recipe uses milk powder to make the juiciest, softest, golden gulab jamuns you will ever taste. |
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| Ingredients |
| For The Gulab Jamuns |
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3 cups milk powder
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1 cup self raising flour
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1/4 tsp baking powder
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300ml fresh pouring cream
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1/2 tsp cardamom powder
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1 tbsp ghee [clarified butter] | | For The Syrup |
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4 cups sugar
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3 cups water
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1 tbsp rosewater |
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| Method |
Combine all the ingredients for the Gulab Jamuns in a big bowl and rub the mixture with your fingertips till it starts resembling breadcrumbs. Knead it well for a few minutes till the resulting dough is smooth. Cover and leave aside for 30 minutes to cure.
Meanwhile combine sugar and water in a saucepan and simmer, stirring ocassionally for a few minutes on medium heat. Bring to a boil, remove from heat when the mixture has become thick and syrupy. Stir in rosewater and keep aside.
Divide the dough into 30 portions and shape them into balls with the palms of your hand. Make sure there are no cracks in the balls by smoothing out the surface with your fingertips. Heat oil in a fryer or deep wok/saucepan. When it starts smoking, reduce heat, wait a minute and then fry the balls on reduced heat, turning them constantly so they brown evenly. Transfer the fried gulab jamuns to the bowl of syrup and make sure they are well covered with syrup. They will swell a bit and become soft with the syrup after a few minutes. Enjoy hot or cold. |
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| Gel's Notes |
| Make sure that you have enough oil in the fryer, so that the gulab jamuns float freely while frying and not stick to the bottom. |
| Adjust the heat while frying so that it is always medium-low when the jamuns are being fried. Slow frying is the key to evenly cooked and browned jamuns. |
| The gulab jamuns will keep well outside in cool weather for 3-4 days or in the fridge for well over a week. |
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