admin On July - 28 - 2011

Gulab Jamuns

My mom used to make a large pot of these when I was growing up, a couple of times every year & I have to say – they’re among the best dishes she would make & a topper in her list of incredible desserts. Its very popular all over the world & is available in practically all Indian restos, so here’s how its made, incase you ever wondered..

 

 

PrepTime 20mins – CookTime 20mins – Serves 6

 

 

 

Ingredients:

Instant Milk Powder– 1/2 cup
All Purpose Flour – 2 tbsp
Baking Soda – 1/4 tsp
Yogurt – 2 tbsp
Butter – 1 tbsp
Halved pistachios/ cashewnuts &/or raisins for the stuffing – optional
Cardamon Powder – 1/2 tsp
Water – 2 cups
Sugar – 2 cups
Rose Essence – few drops
Saffron – few strands, optional
Oil – for deep frying
Cooking Instructions:
1. Make a sugar syrup by dissolving the sugar in water till you reach a one-string consistency, then add the rosewater, cardamon & saffron.
2. Mix all the dry ingredients together except the nuts & raisins.
3. Add butter & continue to mix with your hand, slowly adding the beaten yogurt. Work this into a neat dough & leave it under a moist cotton/muslin cloth for 5mins.
4. Pinch out a cherry-size ball of the dough, make a cup out of it & place a raisin &/or nut pieces inside, roll it into a ball ensuring the surface is smooth & without creases. Continue with the rest of the dough.
5. Deep-fry the balls on a low flame turning over lightly to evenly brown them to a golden-brown – remove & set to drain on paper towels.
6. Heat the syrup a bit, add the fried dumplings, turn off the heat & ensure all of them are evenly submerged in the syrup – leave them to soak for 30-45 mins or overnight. Serve them plain, warm or cold or like I personally do – warm on a slab of icecream!! :)

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