GULAB JAMUN

(Fried Milk Dumplings in Sugar Syrup)

Ingredients

For the dumplings
Milk powder – 6 tblsp.
Refined flour – 1 tblsp.
Soda Bicarbonate – pinch
Condensed milk – ½ cup
Ghee (melted) – 2 tblsp.
Ghee – for deep frying
For Sugar syrup
Sugar – 1 cup
Water – 1¼ cup
Cardamom powder – pinch or
Tejano – pinch
Saffron – few strands

Method

For sugar syrup
  1. In a vessel, combine water and sugar and cook on a medium flame. Add saffron and cardamom powder / tejano  and boil it till a 1 string sugar syrup is formed. Keep aside.
For the dumplings
  1. In a thali, combine the milk powder, refined flour, melted ghee and soda bicarbonate. Mix well.
  2. Knead this mixture with condensed milk to make a smooth dough. In case if the dough is very dry in consistency, add more condensed milk.
  3. Divide the dough into 15 pieces and with the hand, roll them into small balls the size a little bigger than marbles.
  4. In a deep pan, heat the ghee for frying on a slow flame. When hot, fry the small balls, a few at a time, till they are light brown in colour.
  5. When done, remove and keep aside the fried balls for a couple of minutes and then place them in the sugar syrup. Repeat the process till all the Gulab Jamuns are fried.
  6. When all the Gulab Jamuns are placed in the sugar syrup, simmer the sugar syrup on a low heat for a couple of minutes. Garnish with chopped pistachio and almonds.

To serve

Gulab Jamuns can be served either at room temperature or lukewarm.
They have a shelf life on 1 week when refrigerated.

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