IngredientsFor The Gulab Jamuns
- 3 cups milk powder
- 1 cup self raising flour
- 1/4 tsp baking powder
- 300ml fresh pouring cream
- 1/2 tsp cardamom powder
- 1 tbsp ghee [clarified butter]
For The Syrup
- 4 cups sugar
3 cups water
1 tbsp rosewater
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.
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.