Galab jamuns (northern india)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Sugar |
| 4 | cups | ;Water |
| 3 | Cardamom pods | |
| 2 | cups | Nonfat dry milk |
| 1 | cup | Biscuit mix |
| ½ | cup | Liquid milk |
| 2 | tablespoons | Melted butter or margarine |
| Vegetable oil for frying | ||
Directions
Combine sugar and water in a pan and stir to dissolve. Crush cardamom and add it to the syrup. Bring to a boil, cook 15 to 20 minutes or until mixture is syrupy, then remove from heat. Remove about a quarter of the syrup to another smaller pan and keep that at a simmer.
Meanwhile, combine dry milk, biscuit mix, milk and melted butter.
Grease hands and palms and shape the milk mixture into balls less than 1" in diameter. Heat about 3" of vegetable oil in a pan. Add 1 ball - it shouldn't crackle, but should make small bubbles in the oil. If the heat is right, cook remaining balls in the oil, a few at a time. Cook 6 to 8 minutes, or until light brown (they will expand).
Remove them from the oil with a slotted spoon.
Place the fried balls in the syrup that you've set aside in the smaller pan. Bring to a boil, then remove the balls and put in the large pot of syrup. Keep adding fried balls to small pan, then transfer to large pan of syrup. Discard the syrup left in the small pan. Discard cardamom pods before serving.
Serve chilled or at room temperature. Serve in a small bowl with the syrup.
Yield: About 24, or 12 servings.
Recipe from Louisville pediatric cardiologist Surgeet Singh in Food Editor Sarah Fritschner's 01/28/90"Home Cooking Indian Style" article in "The (Louisville, KY) Courier-Journal's 'Magazine.'" Pg.
26. Posted by Cathy Harned. From: Cathy Harned Date: 19 Apr 94 Submitted By DALE SHIPP On 07-16-95