A traditional sweetmeat made from powered milk, flour, and aromatics. This rich sweetmeat dish is deep fried till golden brown and immersed into sugary syrup.
- 1 ½ cups powdered milk (klim)
- 1 cup flour
- 3ml baking soda
- 2 drops rose essence
- Chopped dried or roasted almonds
- 3 cups sugar
- 1 cup water
- ¼ teaspoon cardamom powder
- A few strands of saffron
- 1 teaspoon ghee or clarified butter
- Condensed milk
- In a pot, add in sugar and water.
- Stir the mixture over a low heat until the sugar has completely dissolved.
- Add cardamom power, rose syrup and saffron into the syrup.
- Keep the syrup warm on a very low heat.
- In a bowl combine the powdered milk, flour and baking soda.
- Mix the ghee into the dry ingredients until the mixture resembles breadcrumbs.
- Add a little condensed milk and knead the mixture to form into a dough.
- Break off small portions (smaller than a golf ball) of the dough and flatten each piece.
- Place roasted almond bits into the middle of each dough portion.
- Roll each portion of dough into a smooth ball.
- Fry the gulab jamun in heated oil until it is golden brown.
- The gulab jamun will expand during the frying process.
- Place each gulab jamun on kitchen towel to drain excess oil.
- Drop the gulab jamun directly into the sugar syrup and allow it to soak.
Tips : The gulab jamun should be moulded into smooth round balls with NO cracks.
If the gulab jamun is fried to quickly it will collapse in the syrup.