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Gulab Jamun

We love Gulab Jamun. Even better if its home-made. :D  I wanted to make it from scratch. Not using the ready-made mix. And thats when I came across a couple of great recipes online. And finally ended up mixing and matching the recipes. Anyhow the GJs came out awesome. I took some to my workplace too. They loved it and so did we :D Check out the recipes guys!


  • Ingredients

  • 1 C dry milk powder
  • 3 T all-purpose flour
  • 2 T ghee (clarified butter), melted
  • 1/2 t baking powder
  • 1/2 C warm milk
  • 1 pinch ground cardamom
  • 1 quart vegetable oil for deep frying
  • 1 1/4 C white sugar
  • 7 fluid ounces water
  • 1 pinch ground cardamom




Method
  • In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. 
  • Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. 
  • Cover and let rest for 20 minutes.
  • In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. 
  • Bring to a boil, and simmer for just a minute. Set aside.
  • Fill a large heavy skillet halfway with oil. 
  • Heat over medium heat for at least 5 minutes. 
  • Knead the dough, and form into about 20 small balls. 
  • Reduce the heat of the oil to low, and fry the balls in one or two batches. 
  • After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. 
  • After the jamun float, increase the heat to medium, and turn them frequently until light golden.
  • Remove from the oil to paper towels using a slotted spoon, and allow to cool. 
  • Drain on paper towels and allow to cool slightly.
  • Place the balls into the skillet with the syrup. 
  • Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. 
  • Serve immediately, or chill.




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