Gulab Jamun (made of homemade Gulab jamun mix)

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 !!

Makes: 11

Ingredients

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

Method

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

Method

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.