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Gulab Jamun - 2


Vegetable oil
4 cups
Gulab jamun mix (avilable in Indian grocery stores )
1 cup

½ cup flour, ½ cup powdered milk, solids and 1 tsp baking powder + extra flour for rolling dumplings

Ice water
¼ cup up to ½ 
for rolling dumplings
1 cup
Cardamom pods – crushed
¼ cup
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.

Yield: 4 Servings