Gulab means "rose" in Hindi, and jamuns are "rounds". These delectable, rose syrup-soaked rounds are perfumed with cardamom and fittingly complete many Indian meal.
Source:- Betty Crockers Indian Home Cooking
12 rounds (6 servings)
Water:- 1 1/2 cups
Sugar:- 1 cup
Rose essence:- 1/2 Tsp
Non fat dry milk:- 1/2 Cup
All purpose flour:- 2 Tbsp
Ground cardamom:- 1/4 Tsp
Baking soda:- 1/8 Tsp
Clarified Butter/Ghee or unsalted butter, melted:- 1 Tbsp
Plain yogurt:- 1 to 2 Tbsp
vegetable oil for deep frying
1) Heat water and sugar to boiling in 1 - quart saucepan over medium-high heat; reduce heat to medium.
2) Cook uncovered 5 minutes, stirring occasionally; remove from heat. Stir in rose essence; set aside.
1) Mix non fat dry milk, flour, ground cardamom and baking soda in medium bowl.
2) Add ghee. Rub mixture between palms of hands about 1 minute or until mixture is coarse.
3) Add yogurt, 1 tsp at a time, mixing by hand or spoon, until mixture starts to come together to form slightly sticky dough. Knead in bowl about 1 minute or until smooth.
4) Shape dough into 6-inch log.Divide into 12 equal pieces. Roll each piece into a ball; set aside.
5) Heat oil( 2 to 3 inches deep) in wok or Dutch oven over medium heat until thermometer inserted in oil reads 325 degree.
6) Carefully place balls in hot oil and fry 1 to 2 minutes, turning occasionally, until golden brown. remove with slotted spoon; place in serving bowl.
1) Pour syrup over balls. Cover and let stand at room temperature at 2 hours but no longer than 4 hours to blend flavours.
2) Cover and refrigerate any remaining dessert up to 5 days.
Posted by Preety at 10:34 AM