Deep-fried Dough Balls (Gulab Jamun) recipe
information
Desserts in the western sense are unknown in India but there is a natural sweet tooth—as can be seen from the selection of sweetmeats which follows. Sweetmeats are traditionally served after the main meal in India.
ingredients
125 g (4 oz) 1/2 cup Powdered milk
2 Tbs Flour
1 tsp Baking powder
1 Tbs Ghee or clarified butter, melted
50 ml (2 fl oz) 1/4 cup Water
Sufficient vegetable oil for deep-frying
2 Tbs Flour
1 tsp Baking powder
1 Tbs Ghee or clarified butter, melted
50 ml (2 fl oz) 1/4 cup Water
Sufficient vegetable oil for deep-frying
for the SYRUP
225 g (8 oz) 1 cup Sugar
125 ml (4 fl oz) 1/2 cup Boiling water
125 ml (4 fl oz) 1/2 cup Boiling water
method
1. First make the syrup. Dissolve the sugar in the water over moderate heat, stirring constantly. Simmer for 10 minutes, stirring frequently with a wooden spoon, or until the mixture has thickened slightly.
2. Meanwhile, combine all the dry ingredients together, and, using your fingertips, beat in the ghee or clarified butter. Add the water and knead until the mixture forms a slightly soft dough. Set aside at room temperature for 30 minutes. Using your hands, shape the mixture into small balls.
3. Fill a deep-frying pan one-third full with oil and heat until it reaches 180°C (350°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 55 seconds. Carefully lower the balls into the oil, a few at a time, and fry for 3 to 4 minutes, or until they are golden brown and crisp, and rise to the surface. As they brown, transfer the balls to the syrup mixture. When all the balls are cooked, remove the syrup from the heat and set aside to cool.
4. Chill in the refrigerator for at least 30 minutes before serving.
2. Meanwhile, combine all the dry ingredients together, and, using your fingertips, beat in the ghee or clarified butter. Add the water and knead until the mixture forms a slightly soft dough. Set aside at room temperature for 30 minutes. Using your hands, shape the mixture into small balls.
3. Fill a deep-frying pan one-third full with oil and heat until it reaches 180°C (350°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 55 seconds. Carefully lower the balls into the oil, a few at a time, and fry for 3 to 4 minutes, or until they are golden brown and crisp, and rise to the surface. As they brown, transfer the balls to the syrup mixture. When all the balls are cooked, remove the syrup from the heat and set aside to cool.
4. Chill in the refrigerator for at least 30 minutes before serving.
serving amount
4-6 servings
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more information
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