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Gulab jamun are my favourite Indian dessert. Soft, creamy fritters (perhaps a bit more like mini-doughnuts, without the hole in the middle) soaked in a simple syrup flavoured with cardamom seeds and rosewater. Great served with ice cream.
Ingredients: ( makes about 10 jamun/balls)
80 gms full cream powdered milk
46 gms all purpose flour
5 gms baking powder
13 gms unsalted butter (or ghee), softened
65 gms Greek yoghurt, room temperature
Oil for deep-frying
(For the syrup)
375 gms sugar
375 mls water
2 gms cardamom seeds (without the pods)
5 mls rosewater
Method:
Ingredients: ( makes about 10 jamun/balls)
80 gms full cream powdered milk
46 gms all purpose flour
5 gms baking powder
13 gms unsalted butter (or ghee), softened
65 gms Greek yoghurt, room temperature
Oil for deep-frying
(For the syrup)
375 gms sugar
375 mls water
2 gms cardamom seeds (without the pods)
5 mls rosewater
Method:
- Place the first 5 ingredients in a bowl and mix together with a spatula until you have a rough dough. Now, using your hands, mix the dough further until it is smooth and silky. (You may need to add a touch more yoghurt). You should obtain a soft dough.
- Roll the dough into a sausage shape and divide into 10 pieces. Grease your hands with a little ghee or butter and roll each piece into a ball. Set aside.
- Heat the oil to about 350F. This is a lower temperature than you'd usually use for, say, chips or French fries.
- Gently drop the jamun (dough balls) into the hot oil. They will sink to the bottom, but then rise to the surface. If they don't rise, they may have stuck, so gently move them with a slotted spoon.
- Once the jamun (dough balls) have risen to the surface, allow them to cook gently for about 5 minutes, moving them around frequently (this will ensure they cook evenly all over). The jamun ( dough balls) will expand in size as they cook; this tells you the temperature is right.
- Once the jamun (dough balls) have turned golden brown, remove with a slotted spoon and allow to drain on kitchen paper.
- To prepare the syrup, simply mix together the sugar, water, cardamom seeds and rosewater in a pan and bring to a boil. Reduce the heat to a high simmer and cook until the liquid has reduced by about 1/3 rd. Allow to cool.
- Place the jamun (dough balls) in a dish and cover with the syrup. Cover and allow the syrup to soak into the jamun (dough balls), ideally for a couple of days.
- Serve with vanilla, yoghurt, or Indian (kulfi) ice cream
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