Recipe adapted from: Showmethecurry.com
Makes 10 - 12 gulab jamuns
Milk Powder – 1/2 cup
All Purpose Flour – 2 tablespoons
Yogurt – 1 tablespoon
Ghee – 1 tablespoon
Baking Soda – 1/4 teaspoon
Water – 2 cups
Sugar – 2 cups
Rose essence - few drops (optional)
Crushed cardamom – 1/2 teaspoon
Saffron – few strands
Oil – for deep frying
Make syrup by taking sugar, water, cardamom, rose essence and saffron in a pan. Bring it to a boil then simmer for a few minutes. Switch of the stove and keep aside. Make sure the syrup is warm while adding the balls. For making the dumplings mix milk powder, all purpose flour, ghee, baking powder with yogurt. Add yogurt little by little and keep mixing to make a smooth dough. Let it rest for few minutes.
Mean while heat oil in a pan .Make small sized balls out of the dough. It should be smooth and should not have any cracks otherwise it ll break while frying. Drop a small piece of dough in to the oil and see if it is hot enough. If it sits at the bottom for few seconds and rise up then the oil is ready. Add balls to the oil and deep fry till dark golden on all sides. Drain on a paper towel. Keep the syrup on stove again bring it to a quick boil. Add the fried dumplings in to the syrup. Turn off the flame .Before serving let it rest for an hour so that the dumplings get soaked in sugar syrup well. Serve hot or cold.
Note: The original recipe calls for 2 tablespoons of yogurt. But when i added 2 tablespoons of yogurt the dough became watery and i had to add more milk powder and all purpose flour to bring it back to a thick dough. I think it was because different yogurts will have different consistency. I have mentioned only 1 tablespoons of yogurt in my ingredients list. Add yogurt little by little while making the dough if needed add more. Dough should be smooth and not watery, like chapathi dough.
Labels: DESSERTS, INDIAN-SWEETS