Gulab Jamun are a biteful of joy and are not only enjoyed through festivities but are also crowd pleasers in parties. Because they are served warm, they make the perfect dessert for the cold autumn winter months.
Prep time: 30 mins – 1 hr
Cooking time: 1 – 2 hours
- 280g milk powder
- 80g self-raising Flour
- ½ tbsp sugar
- ½ tbsp semolina coarse
- ½ pint of warm milk
- Wok of vegetable oil
For the Syrup
- 250g sugar
- 1 pint of water
- Dash of rose water
- 2 – 3 pieces of green cardamon
- Dash of lemon juice
- Add the milk powder, self-raising powder, sugar, semolina coarse into a bowl and mix.
- Slowly add the warm milk to the mix whilst gently kneading turning it into a soft dough.
- Take small chunks of the dough and roll them into round 2 inch balls. (take some milk into a small bowl and apply to palms before rolling the balls)
- Heat up the oil in the wok till hot, turn it down and Immediately deep fry the dough balls on a slow heat until they are golden brown.
- Remove from fryer and leave to cool.
- Repeat the process until all the dough is used and the dough balls are cooked.
Prepare the Syrup
- Place all the ingredients into a saucepan and bring to a boil over medium heat. Simmer until the water has reduced and resembles a syrup consistency.
- Once the syrup is done and cooled add the gulab jamuns to it.
Either serve warm with syrup or drain and roll in dedicated coconut.
Indian Food Recipes