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Sunday, December 11, 2011
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Ingredients:
1 cup nonfat milk powder
1/4 cup All Purpose flour (plain flour, maida)
3 tablespoons room temperature unsalted butter
1/4 cup room temperature whole milk
Pinch of baking soda
1 3/4 cup sugar
1 1/2 cup water
4 coarsely grounded cardamom seeds
1 tablespoon sliced almonds and pistachio
Oil for deep-frying
Method
Syrup:
In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
Let the syrup boil for a minute then remove it from the heat.
Stir the syrup until the sugar is dissolved.
Set the syrup aside.
Gulab Jamun:
In a bowl, mix milk powder, flour and baking soda.
Add the butter and mix well.
Now add milk to make soft dough. The dough will be sticky.
Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.
Knead the dough. Grease your hands with butter before working with the dough.
Divide the dough into about 20 equal portions and roll them into round balls.
Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in double the volume, so give them enough space.
It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.
Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving. Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. Gulab jamuns can be frozen for months.
Tips:
If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.
Variations:
Using the same recipe, make slightly smaller gulab jamuns (say, 24 instead of 20). After the gulab jamuns are soaked in the syrup, take gulab jamuns out of the syrup and roll them in ½ cup of unsweetened coconut powder. Also, you can substitute coarsely ground almonds for the coconut powder.
Using the same recipe, make about 10 larger gulab jamuns. Cut the gulab jamuns in half when they are at room temperature. Garnish with sliced almonds and pistachios.
NO RECIPE SHOWN