Gulab jamun is a sweet dessert from India. “Gulab” means rose and “jamun” means fruit, which in this case is milk boiled into a thick, fudge-like consistency and mixed with the slightest bit of flour to form a dough, which is formed into balls.
Things You’ll Need – 1 cup nonfat milk powder, 1/4 cup all-purpose flour, 3 tablespoons unsalted butter, 1/4 cup whole milk, Baking soda, 1 3/4 cups sugar, 1 1/2 cups water, 4 coarsely ground cardamom seeds, Oil, Nonstick pan.
Mix the milk powder, flour and baking soda.
Add the butter and mix well.
Add the milk and let sit for a few minutes. The mix should absorb the milk, but if the dough remains dry, add enough milk to make it soft.
Put some butter or oil on your fingers and hands and knead the dough.
Deep fry the jamuns in oil on medium to low heat in a nonstick pan until they are golden brown. Drain the excess oil.
Prepare sugar syrup by dissolving about 10 ounces of sugar in 1.25 ounces of water. Add the ground cardamom seeds and bring to a boil for one minute. Stir until the sugar is dissolved.
Soak the jamuns in the hot sugar syrup for 30 minutes.
Serve during dinner as a sweet side dish or as a dessert garnished with sliced almonds.