Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Vegetable oil |
| 1 cup | Gulab Jamun mix; (available in Indian |
| \N \N | ; grocery stores)or |
| \N \N | ; 1/2 cup flour, 1/2 |
| \N \N | ; cup powdered milk |
| \N \N | ; solids and 1 |
| \N \N | ; teaspoon baking |
| \N \N | ; powder, plus extra |
| \N \N | ; flour for rolling |
| \N \N | ; dumplings |
| ¼ cup | Ice water; up to 1/2 |
| \N \N | Ghee; for rolling |
| \N \N | ; dumplings |
| 1 cup | Sugar |
| ¼ cup | Cardamom pods; crushed |
| 2 tablespoons | Rosewater; up to 3 |
| 4 \N | Mint sprigs; for garnish |
In a deep-fryer heat 4 cups oil to 375 degrees F 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 cardamon 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
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4609
Converted by MM_Buster v2.0l.