Gulab Jamun
Gulab jamun is a milk-solid-based sweet, originating in Medieval Iran, and a type of mithai popular in India, Nepal, Pakistan, the Maldives, and Bangladesh, as well as Myanmar.
Ingredients
- 1/2 Kilogram(kg) full cream milk powder
- 150 Gram(g) plain flour
- 2 Tablespoon(tbsp) semolina
- 1 Tablespoon(tbsp) sugar
- 3 Tablespoon(tbsp) oil
- 1 Teaspoon(tsp) ground cardamom
- 1 Pinch saffron
- 3/4 Cup milk
- 1/2 Teaspoon(tsp) bicarbonate of soda
- Oil for deep frying
- 1/2 Kilogram(kg) sugar
- 3 Cups water
Instructions
- Mix together milk powder, semolina, flour, cardamom, saffron, sugar and bicarbonate of soda
- Warm 3 tablespoons oil and add to the above mixture
- Mix well and bind with milk into a reasonably soft dough
- Make small balls about 1 inch in diameter
- Fry in deep oil at very low temperature until golden brown
- Drain onto kitchen towel
- Meanwhile make the syrup
- Boil the water and sugar over medium heat for 5 minutes (the syrup must be thin)
- Pour this warm syrup into a bowl and dip the warm jamboos in it to soak for at least 2 hours before serving