Gulab Jamun

Gulab Jamun

Gulab Jamun

Ingredients

Dry milk powder: 1 cup
All-purpose flour: 3 tbsp
Ghee (clarified butter), melted: 2 tablespoon
Baking powder: half teaspoon

Warm milk: half cup
Chopped almonds (optional): 1 tablespoon
Chopped pistachio nuts (optional): 1 tablespoon
Golden raisins (optional): 1 tablespoon
Ground cardamom: a pinch
Cooking oil / ghee for deep-frying: 1 quart 

White sugar: one and a quarter cups
Water: 7 fluid ounces
Rose water: 1 teaspoon
Ground cardamom: a pinch

Method

In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.

In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.

Fill a large heavy skillet / kadai halfway with oil.

Heat over medium heat for at least five minutes. Knead the dough, and form into about 20 small balls.

Reduce the heat of the oil, and fry the balls in one or two batches. After a few minutes, they will start to float and expand to twice their original size, but the colour will not change much.

Once the jamuns float, increase the heat to medium, and turn them frequently until light golden.

Remove from the oil to paper towels using a slotted spoon; allow to cool.

Place the balls into the skillet with the syrup. Simmer over medium heat for about five minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.