Gulab Jamun (made of homemade gulab jamun mix) – A delicious sweet in Indian cuisine. Recipe from Indian cuisine by Aroona Reejhsinghani. Indian cuisine cookery book first published in 2000 by Vasan Books, Bangalore !!
For the sugar syrup:
1 cup / 200 ml/ 8 oz sugar (or between ¾ cup to 1 cup)
¾ cup water
1/4 teaspoon cardamom powder
In a wide bowl, boil sugar and water for 12 minutes (until sugar completely melts and slightly thickens) on a medium heat. Switch off the heat. Sprinkle cardamom powder.
For the dough:
6 level tablespoon milk powder
1 ½ tablespoon flour (maida) + 2 teaspoon flour
A pinch of cooking soda
1 ½ tablespoon beaten curd
1 tablespoon melted ghee
200 ml oil for frying
In a wide bowl, mix milk powder, flour and cooking soda together. Add curd and ghee. Gently knead into a soft dough. Do not apply more pressure when making dough. If the dough is sticky, sprinkle 1 – 2 teaspoon flour and knead into a soft dough. Please do not use water or milk to knead the dough.
Divide this dough into 11 parts and make equal size round balls.
Heat oil in a deep frying pan / karahi. Do not fry on high heat. Reduce the heat to medium (wait for 1 minute) and deep fry on both the sides until golden brown in batches (4 - 5 jamuns at a time – depending upon size of the karahi)). Maintain medium - low heat. Drain out from the oil and place it on paper towels to absorb extra oil. Soak fried gulab jamuns in hot sugar syrup for 2 hours or until they completely absorb the syrup. Serve warm or cold.