Gulab jamun
for 4 people
NZ Herald
By Paul Jobin
Jaggery is a traditional unrefined non-centrifugal sugar consumed in Asia.
Dough
| 1 cup | Milk powder, use non-fat |
| ¼ cup | Flour |
| ¼ tsp | Baking soda |
| 3 Tbsp | Butter, room temp, diced |
| ¼ cup | Milk |
Jaggery syrup
| 1 ¾ cups | Jaggery (Main) |
| 1 ½ cups | Water |
| ¼ tsp | Cardamom seeds (Main) |
| ½ tsp | Rose water |
| 1 pinch | Saffron threads, soaked in water |
Directions
- To make the dough: in a mixing bowl, stir the milk powder, flour and baking soda together. Rub in the butter and then add the milk to make a soft dough, it will be sticky.
- Heat a deep-fryer to 175C. Grease your hands with a little butter and divide the dough into 20 pieces and roll into balls. Drop a few balls at a time into the oil, spoon the oil over as they fry for approx seven minutes. Drain and repeat until all balls are fried.
- To make the jaggery syrup: in a saucepan, bring the jaggery, water, cardamom seeds, rose water and saffron threads and water to the boil. Simmer for two minutes then allow to cool.
- To serve soak the fried dough balls in the syrup for at least 20 minutes before devouring.