Indian sweet milk balls in syrup gulab jamun

Name: Indian sweet milk balls in syrup gulab jamun
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20 small balls
Ingredients: 150 g powdered milk; 30 g plain flour; 0.25 teaspoon baking powder; 1 tablespoon ghee; 4 tablespoons whole milk; 300 g caster sugar; 300 ml water; 0.5 teaspoon ground cardamom; 1 tablespoon rose water; vegetable oil

Eduard LáskaSweetIndian Cuisine x se líbilo

Gulab jamun ranks among the most celebrated sweets of the Indian subcontinent and never misses a wedding, a celebration or a religious festival. The small balls are kneaded from milk powder, flour and ghee, fried until golden and, still hot, lowered into a syrup perfumed with cardamom and rose water. Over a few hours they drink in the sweet aroma and soften until tender. The sweet has roots in Persian confectionery and settled in India centuries ago. At home you can make it from ordinary pantry staples and it tastes like a restaurant treat. They are served warm and garnished with pistachios.

Příprava: 20min

Vaření: 30min

CELKOVÝ ČAS: 50min

Step by step process

Preparing the sugar syrup

1
Gulab jamun begins with the syrup: in a saucepan combine sugar with water and stir over low heat until the sugar dissolves completely.
2
Add ground cardamom and let the syrup simmer slowly for eight minutes until it slightly thickens. Remove from the heat, stir in rose water and keep it warm.

Preparing the dough and shaping

3
Combine the milk powder, flour and baking powder. Add the ghee and rub it in with your fingers into a crumbly mixture.
4
Gradually pour in milk and knead gently into a smooth, soft dough. It must not be sticky or too firm.
5
Divide the dough into twenty portions and roll smooth, crack-free balls between your palms.

Frying and soaking in syrup

6
Heat the vegetable oil to 150 to 160 °C. Fry the balls over low heat for about eight minutes, turning constantly, until evenly golden.
7
Drop the fried balls straight into the warm syrup and let them soak for at least two hours. Serve warm and garnish with sliced pistachios.