Gulab jamun

By Vijaya Selvaraju
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Ingredients

  • 1 cup milk powder
  • 1/3 cup all purpose flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 2 tablespoons melted ghee
  • 1/2 cup milk
  • Ghee (to grease hands)
  • 2 cups water
  • 1.5 cups sugar
  • 1 teaspoon rose water
  • Pinch of saffron
  • Vegetable oil, for frying

Directions

  1. Add milk powder, flour, baking powder, and salt into a mixing bowl. Stir to combine.
  2. Add melted ghee and stir until mixture resembles breadcrumbs. Then add in the milk, slowly stirring continuously until all the ingredients come together into a soft dough. Allow formed dough to sit at room temperature for five minutes to firm up.
  3. Grease hands with ghee. Gently roll small balls of dough (approx. 1-1.5 inches in diameter). Do not overwork the dough.
  4. Heat 2-3 inches of oil in a deep frying pan on medium heat. Add balls and cook for five to seven minutes until dark brown in colour.
  5. Prepare syrup by heating water and sugar. Let simmer for five minutes until the sugar has dissolved and slightly thickened. Add rose water and saffron.
  6. Immerse the hot gulab jamun balls immediately into the syrup and allow to soak for a minimum of ten minutes. The gulab jamun will puff up as they soak.
  7. Serve warm at room temperature or chilled. 
  8. Enjoy!

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