Gulab Jamun
To cap off our culinary trip to India, we’re going to enjoy a delicious dessert favorite: Gulab Jamun.
Prep Time: 30 mins
Cook Time: 5 mins
Yields 1-1/2 dozen
1 cup whole dry milk powder
2 tbsps. all-purpose flour
1/8 tsp. baking powder
1 tbsp. ghee
5 to 6 tbsps. whole milk
1 cup sugar
1-1/4 cups water
2 green cardamom pods, crushed
1/8 tsp. rose essence or 1 to 1-1/2 tsp.s rose water
1/4 tsp. lemon juice
Optional: Chopped pistachios and rose petals
Oil for deep-fat frying
Directions
In a large bowl, combine milk powder, flour, baking powder and ghee. Gently stir in milk, 1 tablespoon at a time, to form a stiff dough. If the dough is sticky, gently mix using greased hands (do not knead). Cover with a damp towel; let stand for 5 minutes.
Meanwhile in a large saucepan, combine sugar, water and cardamom pods over medium-high heat. Bring to a boil. Reduce heat; simmer, uncovered, until syrupy, 5-6 minutes. Remove from the heat. Stir in rose essence and lemon juice.
With greased hands, roll dough into 1-in. balls, making sure there are no cracks in the dough. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry balls, 4-5 at a time, until golden brown on all sides. Remove to paper towels to drain and cool for 1 minute. Add to sugar syrup. Repeat with remaining dough.
Allow jamuns to soak in syrup at least 2 hours or cover and refrigerate overnight. Arrange jamuns in a serving bowl; drizzle with extra syrup from saucepan. If desired, garnish with pistachios or rose petals. Serve cold or warm.
