Gulab Jamun

12 servings Prep: 20 mins, Cooking: 30 mins

By Independent Contributor June 07 2021
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Ingredients (14)

Dough
3 tbsp semolina
3 tbsp water
2 cup milk powder
2 tbsp ghee
1 1/2 tsp baking powder
2 tbsp flour
5 tbsp milk — warmed
sunflower oil — for deep-frying
Syrup
2 cup white sugar
2 cup water
1 tbsp lemon juice
1/4 tsp saffron threads
3 cardamom pods — roughly pounded
1 1/2 tsp rose water
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Method:

For the dough

Mix semolina and water and leave aside.

Add milk powder to a large mixing bowl and rub in clarified butter (ghee) to form breadcrumbs.

Add in baking powder and flour and mix through.

Mix in semolina and water mix.

Add in milk and start to form dough. Knead for 5 minutes until you get a smooth dough. Rest for 10 min.

Shape into small balls and place on a tray. Ensure that there are no cracks in the balls.

Heat oil in a flat pot and deep fry the dough balls in batches until golden brown and drain.

To make the syrup

In a heavy based pot, add water and sugar and bring to boil for 5 mins on high heat.

Add in lemon juice, saffron, rose water and cardamom, reduce to medium heat and boil for another 4-5 mins until the syrup thickens to one string consistency.

Leave on low heat until fried dough balls are ready to be dropped in.

Add freshly fried dough balls into warm syrup.

Leave in syrup for an hour at least.

Serve either hot or cold with ice cream.

Reprinted with permission from Sadika Fakir, follow along on Instagram.



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