Title: Gulab Jamun (Sweet Dough Balls In Rose Water Syrup)
Categories: Desserts, Indian
Yield: 20 Servings
MMMMM--------------------DOUGH BALLS, (JAMUNS-------------------------
1 c Milk powder; unsweetened
1/4 c All-purpose flour
1/4 ts Baking powder
1/8 ts Baking soda
2 tb Nut meal (optional)
1/4 ts Green cardamom powder
- (see notes)
3 tb Ghee; at room temperature
2 tb Whole milk yogurt;
- up to 3 tb,
- at room temperature
Canola oil; for deep-frying
Nuts or dessicated coconut;
- for garnish (optional)
MMMMM------------------------SUGAR SYRUP-----------------------------
1 1/2 c Granulated sugar
3/4 c Water
Few saffron strands
- (optional)
4 Green cardamom pods;
- cracked open
2 tb Rose water -OR-
1 dr Rose essence; up to 2 dr
Notes:
I take 8 to 10 mixed nuts (cashews, almonds & pistachios), grind them
in coffee grinder to a fine powder.
Adding this to the dough gives a terrific, nutty taste in each bite.
This is my mom's trick & I really love it to pep up the texture of
the jamuns.
You dont need to buy cardamom powder (it's uber expensive), buy whole
pods instead from any indian or middle eastern store, just crack open
the pods and use your mortar & pestle to grind the seeds into a
powder. This is how cardamom is commonly used in Indian homes.
Traditionally, jamuns are fried in pure ghee, however I add 2 to 3 tb
ghee to the oil to add the rich aroma, if you don't have ghee, then
skip.
Syrup:
In a large pot,add water, sugar along with cardamom pods and bring it
to a boil. We are not looking for any consistency here, just boil &
stir until the sugar dissolves, about 6 to 8 minutes on medium heat.
If you see some scum on top, remove with a spoon. Let the syrup
simmer for a minute and then put off the stove. After 5 minutes when
the syrup has cooled down a bit,add saffron strands & rose-water to
the syrup. Set the sugar syrup aside.
Jamuns:
In a bowl or pastry board ,combine the milk powder, flour, baking
powder & soda, green cardamom powder & nuts powder (if using) and mix
thoroughly.
You can sift this once to catch the coarse nuts or lumps if any.
Next add the ghee to the mix and rub between hands so that the whole
flour mix is moistened.
Start adding yogurt and mixing simultaneously to make a soft dough.
You do not need to knead or over mix because gluten should not form.
Mix with gentle fingers. If you over mix, the jamuns will not absorb
syrup and will be hard inside.
The dough will be quite sticky.Cover the bowl with a cloth & let the
dough sit for 5 minutes.
Heat the oil in a frying pan/kadhai on medium heat. The frying pan
should have enough oil to cover the balls completely while
deep-frying.
A way of testing the oil temperature is to pinch a small ball of
dough & tip it in the oil, it should rise slowly to the top.
If using a thermometer, use the temperature you fry doughnuts at.
While the oil is heating, with greasy palms pinch the dough into 18
to 20 equal parts and roll into small, smooth balls.
As far as possible, roll out such that there are no cracks on the
balls. This will give the jamuns a smooth look.
The balls will double up after frying & soaking in syrup so do not
make big balls. Line the balls on a plate & keep covered until ready
to fry.
