Gulab Jamun are delicious little indian sweets. I first tasted them when my husband bought some last year.
They are surprisingly easy to make if you follow this recipe.
You will need:
1 cup full fat milk powder
2 tablespoons of melted butter
Approx 1/3 cup milk (may need a little extra)
1/3 cup plain flour
1/8 teaspoon baking soda
1 cup each water and castor sugar
1 tablespoon rose water
a few cardomom pods or cardomom powder to taste
a few drops of lemon or lime juice.
Mix milk powder well with butter, then add flour and baking soda. Mix well. Add milk and form a sticky dough. Do not add too much milk if you need extra. A teaspoon at a time would do.
Allow to rest for 5-10 minutes then form into 8-10 balls
Deep fry in oil that is at medium tempurature. It should not be very hot or else the jamuns would not cook properly. They should gently fry at a simmer for about 7 mins. Stir constantly to ensure even browning.
You should have started the syrup before frying. Allow sugar to dissolve on the stove with the water/rose water/cardomoms/lime or lemon juice on a gentle simmer. Once dissolved, gently simmer for another 2-3 minutes. Keep hot.
Once jamuns are done, drop into the syrup and stir gently. You can allow to soak for a few hours or a take out straight away if you dont want them too sweet.
They should be eaten at room temp, but i couldnt resist eating 2 straight up whilst hot!