Gulab Jamun (Rose Sweets)

Recipe Ingredients

8 tablespoons	120ml	Full cream milk powder
3 tablespoons	45ml	Self-rising flour
1/4 teaspoon	1.3ml	Baking soda
1/4 teaspoon	1.3ml	Ground cardamom
1 tablespoon	15ml	Soft butter or ghee
3 tablespoons	45ml	Water - (approx.)
		Ghee or oil - for frying
		Syrup
2 cups	396g / 13oz	White sugar
4 cups	948ml	Water
5		Bruised cardamom pods
2 tablespoons	30ml	Rose water - (or)
		Few drops rose essence

Recipe Instructions

Sift milk powder, flour, bicarbonate of soda and ground cardamom into large bowl. Rob in butter or ghee, then add enough water to give a firm but pliable dough which can be moulded into balls the size of large marble, or into small sausage shapes.

Fry slowly in hot ghee until they turn the colour of unblanched almonds. The frying must be done over gentle heat. Drain on absorbent paper.

Have ready the syrup, made by combining, sugar, water and cardamom pods and heating until sugar is dissolved. Put the fried gulab jamun into the syrup and soak until they are almost double in size, and soft and spongy. Add rose water when they have cooled slightly. Allow to cool completely and serve at room temperature or slightly chilled.

Source:
Yamuna Devi

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