Gulab Jamun
Whether gulab jamun is an old favourite or a new dessert recipe you're keen to try, this easy and aromatic version is sure to please.
Ingredients
- 2 cups full-cream milk powder
- 33 cup plain flour
- 1/2 teaspoons baking powder
- 1 cup pure cream
- 2 cups white sugar
- 3 piece cardamom pods
- 1 teaspoons saffron
- 4 drops rosewater
- 2 cups ghee, (to deep-fry)
- 2 cups vegetable oil, (to deep-fry)
- 2 cups full-cream milk powder
- 33 cup plain flour
- 1/2 teaspoons baking powder
- 1 cup pure cream
- 2 cups white sugar
- 3 piece cardamom pods
- 1 teaspoons saffron
- 4 drops rosewater
- 2 cups ghee, (to deep-fry)
- 2 cups vegetable oil, (to deep-fry)
- Step 1 of 5Sieve milk powder, flour and baking powder into a large bowl.
- Step 2 of 5Gradually add cream, kneading until a soft dough forms. If cracks appear, continue kneading or add more cream until dough softens. Cover dough and stand for 15 minutes.
- Step 3 of 5Place sugar, cardamom, saffron and 2 cups water in a large saucepan. Cook, stirring, over medium heat until sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, without stirring, for 10 minutes or until sugar syrup thickens slightly (sugar syrup shouldn’t be very thick). Remove from heat and stir in rosewater.
- Step 4 of 5Place enough ghee and oil, in equal parts, in a large wok or saucepan so it comes up 5cm up side of pan. Heat over medium-low heat (use a big enough wok as gulab jamun will expand upon frying).
- Step 5 of 5Divide dough into 15 portions and roll each into a smooth ball (if there are cracks, the gulab jamun may crack further during frying).
Method
- Step 1 of 5Sieve milk powder, flour and baking powder into a large bowl.
- Step 2 of 5Gradually add cream, kneading until a soft dough forms. If cracks appear, continue kneading or add more cream until dough softens. Cover dough and stand for 15 minutes.
- Step 3 of 5Place sugar, cardamom, saffron and 2 cups water in a large saucepan. Cook, stirring, over medium heat until sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, without stirring, for 10 minutes or until sugar syrup thickens slightly (sugar syrup shouldn’t be very thick). Remove from heat and stir in rosewater.
- Step 4 of 5Place enough ghee and oil, in equal parts, in a large wok or saucepan so it comes up 5cm up side of pan. Heat over medium-low heat (use a big enough wok as gulab jamun will expand upon frying).
- Step 5 of 5Divide dough into 15 portions and roll each into a smooth ball (if there are cracks, the gulab jamun may crack further during frying).
Method
- Step 1 of 5Sieve milk powder, flour and baking powder into a large bowl.
- Step 2 of 5Gradually add cream, kneading until a soft dough forms. If cracks appear, continue kneading or add more cream until dough softens. Cover dough and stand for 15 minutes.
- Step 3 of 5Place sugar, cardamom, saffron and 2 cups water in a large saucepan. Cook, stirring, over medium heat until sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, without stirring, for 10 minutes or until sugar syrup thickens slightly (sugar syrup shouldn’t be very thick). Remove from heat and stir in rosewater.
- Step 4 of 5Place enough ghee and oil, in equal parts, in a large wok or saucepan so it comes up 5cm up side of pan. Heat over medium-low heat (use a big enough wok as gulab jamun will expand upon frying).
- Step 5 of 5Divide dough into 15 portions and roll each into a smooth ball (if there are cracks, the gulab jamun may crack further during frying).