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Gulab
Jamun
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Ingredients : Milk powder – 1½ cup Self-raising flour – ½ cup If you are using plain flour instead of self-raising flour, add: Baking Soda - ½ cup Baking Powder - ½ tsp Fresh cream – approx 120 ml (to make the dough) Cooking oil – for deep frying Sugar Syrup : Sugar – 3 cups Water – 6½ cups Ground Cardamom – ½ tsp Rose essence or Rose water – 1 tsp Method For the jamun: 1. Mix the milk powder and self raising flour (add baking soda and baking powder if using plain flour). 2. Add enough cream to make a moist dough. 3. Roll the dough into small balls. For the syrup: 1. Add the sugar, water, cardamom powder and rose essence in a large sauce pan and bring to boil over a low heat. 2. Heat oil in a wok or kadai, until a jamun ball dropped into the oil slowly starts to sizzle. 3. Reduce heat and add the jamuns a few at a time - stirring gently until they rise to the surface. 4. When in the oil, they must be rolled constantly so that they will cook evenly and won't burn or crack. 5. When they turn golden brown remove from oil and add to the syrup. 6. When the jamuns expand and become softer, remove the pan from heat and set to cool. |
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