Sunday, February 1, 2015

Gulab Jamun

One dessert no one can resist is gulab jamuns. This dessert is famous in South Asia and even in Caribbean countries. This is traditionally made from curdled milk but here we don’t get fresh milk, so milk powder is used. Making gulab jamuns from milk powder does not change the taste and texture at all. This is one of my family favorite dessert. 

For sugar syrup
1 cup sugar
2 cups water
3inch cinnamon
4 cardamom pods
To make dough
1 cup Milk powder
2 tbs corn flour
1 tbs baking powder
1 tbs margarine
2 eggs
To fry

sugar syrup:
1 ­_ Put all sugar syrup ingredients in a sauce pan and cook until all sugar is dissolved and fragrant.
Switch off flame and leave to cool.
Gulab jamuns dough
2 _ Mix all dough ingredients in a bowl using a fork and leave uncovered for 15 minutes.
 3 _ After 15 minutes rub palms with oil or margarine and make cherry size balls from the dough.
4 _ Heat oil on very low flame, you can test by dropping a little bit of dough into the oil, if you see small bubbles forming gently on the sides then oil is ready, if bubbles starts appearing too fast then the oil is too hot. When oil is too hot what will happen is gulab jamuns will get fried only the outside and inside will remain raw and when you put this half fried gulab jamuns into the syrup, it will absorb syrup too fast and break by itself dirtying the whole syrup, so be patient and fry gulab jamuns patiently turning it side by side using a fork or chopsticks. Turning gulab jamuns while frying will help it fry evenly browning all sides. Put few gulab jamuns each batch while frying.
5 _ When finish frying using a slotted spoon take fried gulab jamuns from oil and immediately put into sugar syrup. (Remember no need for the sugar syrup to be hot but gulab jamuns must be hot when putting into the syrup, hot gulab jamuns will absorb sugar syrup evenly)
6 _ Let the gulab jamuns sit half hour in the syrup and it will be ready to serve, or chill for 1 hour before serving…. Enjoy!

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