Sunday, 20 November 2011

Gulab Jamuns

·         2 cups milk powder
·         ½ cup all purpose flour
·         2 cups sugar
·         ¼ tsp baking soda
·         6 tsp room softened unsalted butter
·         2 cups of water
·         ½ cup room temperature milk
·         3 cloves of whole cardamom
·         1 tsp ground cardamom
·         3 tsp rosewater
                In a medium saucepan put sugar, water and cardamom. Mix it in medium heat until it starts boiling. Then put it on simmer (medium low) and let it stand there. Take a bowl and mix all the dry ingredients of Gulab Jamun. Add butter and carefully mix it with dry ingredients. When everything is mixed well, add milk and work the dough until smooth. Note that dough should be very, very soft and it should stick to your fingers. Milk powder will absorb a lot of moisture. So, you do not want your dough to be dry and crack later. Now let the dough rest for a couple of minutes. Make small balls out of the dough. Now turn another burner on and place a pan with a thicker bottom to heat the frying oil. Try to fry 7-8 jamuns in one batch. This will aid even cooking and enough space for plumping gulab jamuns. It will take about 6 minutes for the each batch to get fully cooked. Take out them and put them on a paper towel to get rid of the excess oil. Once that is done, emerge gulab jamuns into the syrup. Leave them for several hours in the syrup then take out them. garnish and serve.