One of India's most popular desserts, gulab jamun are fried balls of milk solids that are soaked with rosewater syrup. Garnished with pistachios, almonds, or gold flake, they take on a festive appearance that is perfect for birthdays, festivals, weddings and other celebrations. After popping the small, delicately seasoned balls into one's mouth, the real pleasure begins when the spongy dough releases its sweet syrup. No wonder that it is difficult to eat just one!
Recipe Servings: 4
Prep Time
35 minutes
+ 20 minutes resting
+ 20 minutes resting
Cook Time
45 minutes
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Dough:
- 1 cup dry milk powder
- 3 Tbsp (45 ml) all-purpose flour
- ½ tsp baking powder
- Pinch of ground cardamom
- 1 Tbsp chopped almonds
- 1 Tbsp chopped pistachios
- 1 Tbsp golden raisins
- 2 Tbsp ghee (clarified butter), melted
- ½ cup warm milk
Syrup:
Assembly:
- 1 qt vegetable oil, for frying
Directions
- Mix together milk powder, flour, baking powder, and cardamom in a large bowl.
- Add almonds, pistachios, and golden raisins.
- Add melted ghee.
- Add milk. Mix until well blended.
- Cover and allow to rest for 20 minutes.
- Combine sugar, water, rosewater, and cardamom in a large skillet.
- Bring mixture to a boil, and then simmer for 1 minute. Set aside.
- Heat vegetable oil in a large, heavy skillet for 5 minutes.
- Knead dough while oil is heating. Divide into 20 pieces and form each into a ball.
- Reduce heat under skillet to low.
- Drop balls of dough into the hot oil and fry for about 5 minutes, or until they float.
- When the jamun float, increase heat to medium and turn them until they are golden brown.
- Drain on paper towels.
- Add syrup to another skillet and heat on low.
- Add fried balls to syrup in skillet and simmer for about 5 minutes, gently squeezing them to soak up syrup.
- Serve warm or chilled.
Dough:
Syrup:
Assembly:
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