Ingredients Jump to Instructions ↓

  1. Syrup

  2. 1 1/2 cups 355ml Water

  3. 2 cups 396g / 13oz Granulated sugar

  4. Dough

  5. 2 cups 474ml Powdered milk

  6. 1/2 cup 31g / 1.1oz Plain flour

  7. 1/4 teaspoon 1 1/3ml Bicarbonate soda

  8. 1 teaspoon 5ml Ground cardamom seeds

  9. 1 teaspoon 5ml Ghee - melted

  10. Milk - at room temperature

  11. Oil - for frying in deep

  12. Pan

Instructions Jump to Ingredients ↑

  1. To make the sugar syrup, combin the sugar and water in a pan and bring to the boil slowly. Increase the heat and boil rapidly for 5 minutes. To test if the syrup is the right consistancy, remove a teaspoonful, and allow to cool. Stretch the syrup between thumb and forefinger, if a "string" forms, the syrup is ready. If not, keep boiling, testing at minute intervals. When ready, remove from the heat and keep warm. Sieve the powdered milk, flour and bicarbonate soda several times to incorporate air. Add the ground cardamom seeds and rub in the ghee very lightly. It is essential to be light with your fingers. Use enough milk to bind the mixture into a soft ball. Do not knead. Still being extremely gentle, devide the mixture into grape-sized balls and fry in medium-hot oil, until golden. Drain, and throw straight into the hot syrup.

  2. When all the gulab jamuns are in the syrup, allow to cool completely. Empty into a glass bowl and refridgerate.

  3. From "The Vegetarian Curry Book" by Asha Naran.


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