Gulab Jamun
Gulab jamun and ice-cream is a perfect treat for a hot afternoon. It’s not difficult to make either!
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| Ingredients
For the syrup
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Instructions
- Prepare the syrup by mixing together the syrup ingredients in a pan. Turn on the heat and stir until the sugar has all dissolved. Turn off the heat and allow to stand.
- Mix together the milk powder, flour, butter, baking soda and milk to make a firm, oily dough. Allow it to rest for 5 minutes. Add another tbsp of milk if the dough becomes crumbly after standing.
- Once the dough is smooth and slightly sticky make small firm balls of dough about 1¼ cm (½”) in diameter. A slightly bumpy surface is OK, but make sure there are no cracks in the balls.
- Heat some vegetable oil in a pan to a low-medium heat (135-140°C). Drop in the dough balls a few at a time. They will sink to the bottom and rise to the surface after about 20-30 seconds. Continue to fry for 6-7 minutes until they become golden brown. Remove with a slotted spoon and drain on a piece of kitchen paper.
- Place the balls in a dish. Bring the syrup back to the boil and pour over the balls. Leave for several hours to allow the syrup to be soaked up by the balls.
Titli's Tips
The finer the milk powder the better the dough will be. The temperature of the oil is also very important. If the oil is too hot the balls will rise quickly and start to break up. Slow cooking is essential to ensure the balls are cooked all the way through and create the internal texture necessary to soak up the syrup.
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 192
9%
Calories from Fat 47
Total Fat 5.3g
8%
Saturated Fat 2.1g
10%
Unsaturated Fat 2.7g
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Amount Per Serving
% Daily Value
Total Carbohydrate 30.7g
10%
Dietary Fibre 1.1g
4%
Sugars 26.0g
Protein 6.4g
12%
Cholesterol 10.8mgs
3%
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