Yield: 6 Servings
|8 tablespoons||Full cream milk powder|
|3 tablespoons||Self-raising flour|
|¼ teaspoon||Bicarbonate of soda|
|¼ teaspoon||Ground cardamom|
|1 tablespoon||Soft butter or ghee|
|3 tablespoons||Water (approx.)|
|\N \N||Ghee or oil for frying|
|2 cups||White sugar|
|5 \N||Bruised cardamom pods|
|2 tablespoons||Rose water or few drops rose|
Sift milk powder, flour, bicarbonate of soda and ground cardamom into large bowl. Rob in butter or ghee, then add enough water to give a firm but pliable dough which can be moulded into balls the size of large marble, or into small sausage shapes.
Fry slowly in hot ghee until they turn the colour of unblanched almonds.
The frying must be done overgentle heat. Drain on absorbent paper.
Have ready the syrup, made by combining, sugar, water and cardamom pods and heating until sugar is dissolved. Put the fried gulab jamun into the syrup and soak until they are almost double in size, and soft and spongy. Add rose water when they have cooled slightly. Allow to cool completely and serve at room temperature or slightly chilled.
TNT and recipe from mum Compiled by Imran C.
Posted to EAT-L Digest 04 Jan 97 From: "Imran C." <imranc@...> Date: Mon, 6 Jan 1997 10:12:41 +1000