Gulab Jamun is the traditional dessert that was famous in South Asian countries like India and Pakistan, along with Caribbean countries such as Trinidad and Jamaica. In Indian tradition, these tasty treats were often made around the holidays, like Diwali and Ganesh Chaturthi. However, the syrupy doughnut-like dumplings could be made for any of the occasion.
Table of Contents
Ingredients
• Slivers of 5-10 pistachios
Dough
• 1 cup Carnation milk powder
• 1/2 cup Bisquick (alternative: 1/2 cup all purpose flour and 1/2 tsp. baking soda)
• 2 tbsp. melted butter
• 1/4 cup whole milk
• Vegetable oil for frying
Syrup
• 2 cups sugar
• 1 cup water
• 4-5 pods of cardamom
• 5 tbsp. rosewater
• Pinch of saffron (optional)
Making the Syrup and Dough
Heat up the sugar, water, rosewater, cardamom, and saffron in the pan for 5 minutes. Stir the ingredients well to combined them. Do not overheat it, or the syrup would turn into the caramel. If it does start to caramelize, though, all you supposed to do is to add a bit of h2o, stir the ingredients together, and heated it up again.
Combine the butter, milk powder, and Bisquick
Stir the ingredients well in the bowl to fully combined them. You must melted the butter a bit first to make it easy to combine. These ingredients would add the unique texture to the tasty dessert.
Add on the whole milk to the dry ingredients until the dough becomes firmed.
Continue to stir the ingredients until you develop a nice thick and creamy substance. If the dough was still not creamy enough, kept add on a bit more milk until the dough is creamy and smooth.
Divided the dough into 10 portions.
This did not have to be exact, and not each portion had to be identical. Just try to pinch out rough way twenty chunks of dough, which you would then roll into balls. Trying to make each ball tiny than a small lime. They would become huger when you deep fry them, and you did not want them to be too huge.
Roll every portion into the ball.
Just taking every chunk and rolled it into the ball usage one hand to roll it in your another palm, or rolled it on an even surface like a cutting board. Trying to make the balls as smooth as possible as cracks would make the Jamuns disintegrate when they were soaked in syrup. To making them as smooth as possible, you could grease the palms with oil or ghee while you make up the balls. When you had finished, placing them on plate and get ready to fry them.
Heat the oil on high.
When it’s hot, lessened the heat to lower to medium. You could usage usual vegetable oil, or develop a 50/50 combination usage vegetable ghee and oil. You would required to keep the heated on lower to medium to kept the oil from sputtering too much.
Slip the balls one at a time into the hot oil from the pan side.
Be careful when you were working with hot oil; stand back from the pan to steer clear of the sputtering oil. You could usage a spatula or a slotted spoon to low every ball into a oil.
Let the dough balls sink into the pan bottom.
This was a chunk of the procedure — do not trying to move them. They would risen to the surface on their own.
Frying the dough balls for about four minutes.
Kept turning them so they were evenly cooked on all the sides. You might not wanted to cook much more than the handful of them at a time; otherwise, they might get crowded, bring down getting soggy and the temperature of the oil. Making certain that all sides having browned evenly and removing every dough ball from the oil. A slotted spoon was best for this, because it helped out getting rid of excess oil.
Placing the dough balls on the paper towel.
This would support absorbed the excess oil. You could even gently pat the dough balls with the paper towel.
Heat the syrup on pretty low.
You could either heat it again, or just having had it heated on the low during the complete cooking procedure.
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