Indian
Indian - Desserts and Sweets
Traditional Gulab Jamun (16 Pieces)
Chef's Menu Description
A time-honoured Indian confectionery hand-crafted with reduced milk, fragrant green cardamom, saffron, and toasted pistachio nuts.
Ingredients
- • 1 litre for frying Vegetable Oil
- • 1 cup full fat milk powder
- • 1/2 cup (70g) Plain Flour
- • 1/4 teaspoon Baking Powder
- • 1/4 teaspoon Cardamom Powder
- • 1 teaspoon Ghee (Butter)
- • 1 teaspoon Lemon Juice
- • 2 tablespoons (approx) Milk
- • 1 can (400g) Condensed Milk
- • 2 cups (280g) Plain Flour
- • 2 teaspoons Ghee (Butter)
- • 1/2 teaspoon Baking Powder
- • 1/4 teaspoon Cardamom Powder
- • 3 cups Sugar
- • 3 cups Water
- • 8 Green Cardamom Pods
- • 1/4 teaspoon Cardamom Powder
- • pinch Saffron Strands
- • 1 tablespoon Lemon Juice
- • 1.5 teaspoons Rose Water
Preparation Steps
1
Phase 1
If using powdered milk
2
Phase 2
If using condensed milk
3
Phase 3
Once your dough is ready make a long sausage shape, cut it in half, then cut each of those pieces in half another 3 times to end up with 16 roughly identical size pieces of dough
4
Phase 4
Now for the syrup
5
Phase 5
Now, heat some oil or ghee on a medium heat to 150 Celsius, too hot and you’ll end up with burnt Gulab Jamun on the outside before they are cooked all the way through. Use a thermometer to keep an eye on the temperature as you cook
6
Phase 6
When ready turn off the heat and carefully lower the Gulab into the hot syrup mixture, stir gently then leave to soak for around 3 hours.