Saturday, April 9, 2011

Gulab Jamun

Nothing can beat a couple of hot, soft, dripping sweet and homemade Gulab Jamuns any day. Gulab Jamun is a traditional desi sweet, an important part at various occasions. I made Gulab Jamuns with dry milk powder. The taste is very different from what you can get from the sweetmeat mart. This delicacy isn't heavy at all, and the recipe allows you to control the amount of sweetness.. The ones you get from the market are too sweet for me.



1 cup dry milk powder + some more (if reqd)
1 tsp baking powder
2 tbsp flour (maida)
a small pinch cardamom powder
1 egg (beaten)
1 tbsp ghee (clarified butter)
Oil to fry
1 cup sugar
2 cups water
1 cardamom pod

In a large saucepan boil water, sugar and the cardamom pod until sugar is dissolved, reduce heat to a very low flame.

Heat enough oil in a pan to deep fry the gulab jamuns. Leave on moderately low heat. The oil should not be very hot, or gulab jamuns won't cook through; or very cold, as that would harden the gulab jamuns.

While the oil is heating, in a bowl mix dry milk powder, baking powder, and the cardamom powder. Make a well in the center and put ghee and egg. Start to mix in the dry milk powder and knead into a dough. If the dough is very sticky and balls a re hard to form, add some more dry milk powder.

Work quickly. Make small balls and put in the oil to fry. Keep moving balls with a slotted spoon. When they turn the desired shade of brown, remove balls and put in the sugar syrup. The Gulab Jamuns will increase in size in the sugar syrup as well. After a few minutes, remove from heat. Store Gulab Jamuns in the sugar syrup. Best served warm, but taste good cold too.

Happy cooking!!!