|
Ingredients
|
Quantity
|
|
Water
|
2 ½ cups
|
|
Sugar
|
2 ¼ cups
|
|
Rose water
|
1 tbsp
|
|
Or
|
|
|
Rose essence
|
½ tsp
|
|
Ghee
|
for deep frying
|
|
Instant non fat dry milk powder
|
2 cups
|
|
Self-rising flour
|
1 ½ tbsp
|
|
Warm milk or as needed
|
½ cup
|
|
Ghee or unsalted butter
|
1 tsp
|
The dough for this dish takes only minutes to assemble, but the
balls must be fried under
carefully controlled temperatures. Some recipes call for more
flour, but the less flour in the
dough the better the quality of the gulab jamun. This recipe takes
time and attention.
Combine the water and sugar in a 3 qrt pan over moderate heat and
stir constantly until the sugar is dissolved. Raise the heat and boil for 5
minutes. Remove the pan from the heat and stir in the rose water or essence and
set aside.
Pour ghee to a depth of 2 ½ - 3 inches in any deep-frying vessel
at least 10 inches in diameter. Place over very low heat while making your
dough.
Brush a plate with a film of oil. Place the milk powder and flour
on a sheet of waxed paper or in a small bowl and mix thoroughly. Combine the
warm milk and 1 tsp ghee in a large mixing bowl. Sprinkle the dry mixture with
one hand, stir with the other hand to make a pliable dough. Working quickly,
wash and dry your hands and rub them with oil. Divide the dough into 24
portions and, exerting pressure, roll each portion between your palms into a smooth
ball. Place the balls on a plate.
Raise the heat to moderately low and when the ghee reaches 215
degrees F (102 deg C), slip in the balls, one by one. They will sink to the
bottom of the pan but do not try to move them. Instead, gently shake the pan to
keep the balls from browning on just one side. After about 5 minutes, the balls
will rise to the surface. Now they must be gently and constantly agitated with
a wooden spoon to ensure even browning. After 5 minutes, the temp should increase
to 220 deg F (104 deg C); after 10 minutes to 225 deg F (107 C); after 15
minutes to 230 deg F (110 C). After about 25 minutes, the balls should be
golden brown and the temp between 245-250 F (118 - 121 C). Remove one ball and
slip it into the syrup. If it does not collapse in 3 minutes, add the remaining
balls. Otherwise, fry the balls for about 5 minutes more. The balls should soak
in the syrup for at least 2 hours before serving and may be stored, well sealed
and refrigerated, for up to four days. Return to room temp or warm before serving.
Makes 24 gulab jamuns.
