North Indian Style Gulab Jamun

by suminfirosh
Sweet - a bit different jamun
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
For the syrup:-
  • Granulated sugar(250 gm) - 9 oz
  • Water(200 ml) - 7 fl
  • Green cardamon - 6 nos
  • Orange food colour (optional) -
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
For the syrup:-
  • Granulated sugar(250 gm) - 9 oz
  • Water(200 ml) - 7 fl
  • Green cardamon - 6 nos
  • Orange food colour (optional) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Sieve the flour and milk powder into a bowl.
  2. Add the baking powder, ground cardamon and finely chopped almonds, pistachios and sultanas.
  3. Mix together.
  4. Pour in the melted ghee.
  5. Continue mixing and add the milk or water (warmed slightly) until you have a stiff dough.
  6. Leave to rest for 20 mins.
  7. :- After 20 minutes, the batter will have proved into a dough.
  8. Knead this and divide into 18 - 20 even balls.
  9. Heat the ghee.
  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.
  11. Cook the jamuns very gently (in 2 batches if necessary) turning constantly.
  12. :- If the oil is at the correct temperature, they should rise after a minute or so.
  13. Keep turning the jamuns until they are a golden brown all over.
  14. Remove from the fat and allow to cool.
  15. Meanwhile, dissolve the sugar in the water with the cardamon pods and a touch of food colour if you like.
  16. When the syrup is completely dissolved, drop in the jamuns and simmer for 5 mins.
  17. Squeeze them gently so they soak up the syrup.
  18. :- Serve immediately or chilled.
  19. :- Delicious with fresh cream, Kulfi, Rocky road ice cream etc.
  20. :- These will keep overnight in the fridge but are much better made freshly as needed. (in my case daily).
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