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Ingredients
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Quantity
|
|
Vegetable oil
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4 cups
|
|
Gulab jamun mix (avilable in Indian grocery
stores )
|
1 cup
|
|
Or
|
|
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½ cup flour, ½ cup powdered milk, solids and
1 tsp baking powder + extra flour for rolling dumplings
|
|
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Ice water
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¼ cup up to ½
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Ghee
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for rolling dumplings
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Sugar
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1 cup
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Cardamom pods – crushed
|
¼ cup
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Rose water
|
2 tbsp up to 3
|
|
Mint springs
|
for
garnish
|
In a deep-fryer heat 4 cups oil to 375F over medium-high heat.
On work surface mound Gulab Jamun mix and make a well in center.
Add water to center, a little at a time. Using your hands, work enough water
into mix to form a soft and slightly sticky dough. Add more water or extra
flour to dough as needed. Knead lightly until dough comes together.
Pull off walnut-sized pieces of dough and roll them in a little
flour until rounded.
Working in batches, add dough to hot oil and fry, turning several
times until golden brown, about 3 minutes. Use a slotted spoon to scoop out
dumplings and drain on paper towels.
Meanwhile, in a saucepan heat sugar with 1 cup water over medium
heat, stirring until sugar dissolves. Lower heat to simmering, add cardamom
pods and gently simmer 3 minutes. Add rosewater. When all dumplings are fried,
add them to syrup and simmer gently. Turn dumplings, spooning syrup over them,
about 5 minutes or until they are puffed and glazed.
Allow to cool slightly before serving. Serve 3 dumplings with a
little syrup spooned over, garnished with fresh mint.
