North Indian Style Gulab Jamun
Sweet - a bit different jamun
Ingredients
Instructions
- Sieve the flour and milk powder into a bowl.
- Add the baking powder, ground cardamon and finely chopped almonds, pistachios and sultanas.
- Mix together.
- Pour in the melted ghee.
- Leave to rest for 20 mins.
- :- After 20 minutes, the batter will have proved into a dough.
- Knead this and divide into 18 - 20 even balls.
- Heat the ghee.
- :- Make sure that it is to temperature but is not too hot. On my electric cooker I use a small ring on no. 2.
- Cook the jamuns very gently (in 2 batches if necessary) turning constantly.
- :- If the oil is at the correct temperature, they should rise after a minute or so.
- Keep turning the jamuns until they are a golden brown all over.
- Remove from the fat and allow to cool.
- When the syrup is completely dissolved, drop in the jamuns and simmer for 5 mins.
- Squeeze them gently so they soak up the syrup.
- :- Serve immediately or chilled.
- :- These will keep overnight in the fridge but are much better made freshly as needed. (in my case daily).
Tried this recipe?Let us know how it was!
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