Gulab jamun

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.

Similar recipes