North Indian Style Gulab Jamun

Sweet - a bit different jamun

North Indian Style Gulab Jamun

Sweet - a bit different jamun

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By sumin firosh

Published On: 21 Jan 2007

Rating: 3
1 Votes, 0 Reviews
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30 Minutes
Served : 4
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Directions

Step 1

Sieve the flour and milk powder into a bowl.

Step 2

Add the baking powder, ground cardamon and finely chopped almonds, pistachios and sultanas.

Step 3

Mix together.

Step 4

Pour in the melted ghee.

Step 5

Continue mixing and add the milk or water (warmed slightly) until you have a stiff dough.

Step 6

Leave to rest for 20 mins.

Step 7

:- After 20 minutes, the batter will have proved into a dough.

Step 8

Knead this and divide into 18 - 20 even balls.

Step 9

Heat the ghee.

Step 10

:- Make sure that it is to temperature but is not too hot. On my electric cooker I use a small ring on no. 2.

Step 11

Cook the jamuns very gently (in 2 batches if necessary) turning constantly.

Step 12

:- If the oil is at the correct temperature, they should rise after a minute or so.

Step 13

Keep turning the jamuns until they are a golden brown all over.

Step 14

Remove from the fat and allow to cool.

Step 15

Meanwhile, dissolve the sugar in the water with the cardamon pods and a touch of food colour if you like.

Step 16

When the syrup is completely dissolved, drop in the jamuns and simmer for 5 mins.

Step 17

Squeeze them gently so they soak up the syrup.

Step 18

:- Serve immediately or chilled.

Step 19

:- Delicious with fresh cream, Kulfi, Rocky road ice cream etc.

Step 20

:- These will keep overnight in the fridge but are much better made freshly as needed. (in my case daily).

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