Gulab Jamun

2 cups
2 cups
4 pods
1.5 t
1 to 2 drops

1 cup
½ cup
¼ t
½ cup

sugar
water
cardamom, smashed seed and pod
rose water
red food dye

dry milk
flour
Baking powder
cream

Syrup

• Bring sugar, water, and cardamom pods, to boil and simmer for a few minutes to dissolve sugar. Cool slightly and add rose water and food dye.

Jamuns

• Mix ingredients, adding just enough cream to make a dough. Make 1" diameter balls.
• Heat oil (at least 3” deep) to roughly 270 degrees and test cook one ball (I use a 4 qt pot and a full bottle of oil). Ball should take 4 to 5 minutes to brown. They will sink and then float. Free them from the bottom if they stick or they will burn.
• Transfer balls from oil to a rack for a few minuets and then into the syrup. Soak at room temperature a few hours or overnight. You may have to mix them around a few times to get an even soak.
• Serve cold or room temp.  
  
• Note:  I like to serve this on top of kheer and I tend to make my kheer on the no-so-sweet side and add syrup from the Gulab Jamun to taste.
• Yield: 15 to 20 balls (a triple batch will fill a Costco sized pickle jar)
• Source:  Gail Fine, modified slightly.
  
  

Category:  Indian                                                                                                                                                       Modified 10/14/15