Ingredients
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130 grams dry milk powder
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2 tablespoons maida (refined flour) or pastry flour
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¼ teaspoon baking soda
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60 grams plain yogurt, whisked
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250 grams sugar
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1 teaspoon milk
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¼ teaspoon ground green cardamom
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Pinch of saffron, threads
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450 grams ghee
Directions
Deep-fried sweet dumplings dipped in sugar syrup.
Chef’s Tip:- The temperature of the ghee should be low or the jamuns will cook only on the outside and will remain raw on the inside. You may stuff gulab jamuns with saffron and pistachio nuts, sugar crystals, or gulkand (candied rose petals, available at Indian grocery stores).
Steps
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1
Done
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Put the milk powder in a bowl. Add the maida and baking soda, and stir well. Add the yogurt and stir to make a soft dough. Divide into 16 equal portions and shape them into round, smooth balls. Set aside. |
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2
Done
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To make the sugar syrup, place a nonstick saucepan over high heat and add 1 cup (200 ml) water. Add the sugar and cook, stirring continuously, until the sugar is dissolved. Add the milk and stir. The scum containing the impurities in the sugar will rise to the top. Gently gather it with a spoon and discard. You will get a clear syrup. Add the cardamom and saffron, and stir. Cook until the syrup |
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3
Done
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Place a nonstick wok over medium heat and add the ghee. Heat until the ghee reaches a temperature of 160°F/71°C or until it is fragrant. |
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4
Done
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Gently slide in four dough balls at a time and cook, gently spooning hot ghee over the balls with a slotted spoon, until the balls are deep golden, about 2 minutes. |
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5
Done
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Drain the balls in the slotted spoon and transfer them to the sugar syrup. Repeat with the remaining balls. Soak the dumplings in the syrup for at least 15 minutes before serving warm or at room temperature. |
