Gulab Jamun - 2 Recipe - Cooking Index
Gulab Jamun - 2 Recipe - Cooking Index
| 4 cups | 948ml | Vegetable oil |
| 1 cup | 237ml | Gulab jamun mix - (available in Indian grocery stores)or 1/2 cup flour, 1/2 cup powdered milk solids and 1 teaspoon baking powder, plus extra flour for rolling dumplings |
| 1/4 cup | 59ml | Ice water - up to 1/2 |
| Ghee - for rolling dumplings | ||
| 1 cup | 198g / 7oz | Sugar |
| 1/4 cup | 36g / 1.3oz | Cardamom pods - crushed |
| 2 tablespoons | 30ml | Rosewater - up to 3 |
| 4 | Mint sprigs - for garnish |
In a deep-fryer heat 4 cups oil to 375F over medium-high heat.
On work surface mound Gulab Jamun mix and make a well in center. Add water to center, a little at a time. Using your hands, work enough water into mix to form a soft and slightly sticky dough. Add more water or extra flour to dough as needed. Knead lightly until dough comes together.
Pull off walnut-sized pieces of dough and roll them in a little flour until rounded.
Working in batches, add dough to hot oil and fry, turning several times until golden brown, about 3 minutes. Use a slotted spoon to scoop out dumplings and drain on paper towels.
Meanwhile, in a saucepan heat sugar with 1 cup water over medium heat, stirring until sugar dissolves. Lower heat to simmering, add cardamon pods and gently simmer 3 minutes. Add rosewater. When all dumplings are fried, add them to syrup and simmer gently. Turn dumplings, spooning syrup over them, about 5 minutes or until they are puffed and glazed.
Allow to cool slightly before serving. Serve 3 dumplings with a little syrup spooned over, garnished with fresh mint.
Yield: 4 Servings
Source:
TASTE SHOW #TS4609
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.