Bee Gill Deep fried dough balls in a sweet syrup
My mum loved Gulab Jamun – making them and eating them – so I am going to keep this post short and go straight to her recipe. I’ve used measuring cups to measure the ingredients….
Ingredients – Makes up to 30
1½ cups of unsweetened milk powder
1 cup plain flour
1 tsp baking powder
4 tbsp ghee
2 tbsp milk for kneading (any kind)
Oil for deep frying
4 cups water
4 cups white sugar
4 green cardamom
A pinch of saffron (kesar)
2 tsp lemon juice (to prevent syrup from crystalising)
2 tsp rose water (for gulab flavour)
Method
- Mix together the milk powder, plain flour and baking powder in a large bowl
- Add the ghee and use your fingertips to form a breadcrumb consistency
- Now adding a little of the milk at a time, very lightly knead into a soft dough – do not over knead
- Cover the dough and leave it to rest for minimum 10 minutes
- Whilst the dough is resting, in a large pan, mix together the water, sugar, cardamom, saffron and rose water and boil until it forms a sticky syrup. Make sure it doesn’t get stringy and add the lemon juice at the end when you take it off the heat to prevent it from crystalising
- Now take the dough and form equal sized balls ensuring they have a smooth surface and no cracks
- Heat the oil on a medium heat and test to see if it is ready – you can do this by throwing in a tiny ball of the dough mixture – it should rise to the top instantly
- Turn the flame to low and place the dough balls into the hot oil and fry gently until golden brown – turning continuously so they brown equally on all sides
- Remove from the hot oil and drain
- Now add to the hot syrup. They will double in size over the next 3 to 4 hours.
- Serve either hot or chilled with ice-cream or on their own.
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