| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Indian |
Taste3 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Vegetable oil |
| 1 |
c |
Gulab Jamun mix; (available in Indian |
|
|
; grocery stores)or |
|
|
; 1/2 cup flour, 1/2 |
|
|
; cup powdered milk |
|
|
; solids and 1 |
|
|
; teaspoon baking |
|
|
; powder, plus extra |
|
|
; flour for rolling |
|
|
; dumplings |
| 1/4 |
c |
Ice water; up to 1/2 |
|
|
Ghee; for rolling |
|
|
; dumplings |
| 1 |
c |
Sugar |
| 1/4 |
c |
Cardamom pods; crushed |
| 2 |
tb |
Rosewater; up to 3 |
| 4 |
|
Mint sprigs; for garnish |
INSTRUCTIONS
In a deep-fryer heat 4 cups oil to 375 degrees F over medium-high heat.
On work surface mound Gulab Jamun mix and make a well in center. Add water
to center, a little at a time. Using your hands, work enough water into mix
to form a soft and slightly sticky dough. Add more water or extra flour to
dough as needed. Knead lightly until dough comes together. Pull off
walnut-sized pieces of dough and roll them in a little flour until rounded.
Working in batches, add dough to hot oil and fry, turning several times
until golden brown, about 3 minutes. Use a slotted spoon to scoop out
dumplings and drain on paper towels.
Meanwhile, in a saucepan heat sugar with 1 cup water over medium heat,
stirring until sugar dissolves. Lower heat to simmering, add cardamon pods
and gently simmer 3 minutes. Add rosewater. When all dumplings are fried,
add them to syrup and simmer gently. Turn dumplings, spooning syrup over
them, about 5 minutes or until they are puffed and glazed. Allow to cool
slightly before serving. Serve 3 dumplings with a little syrup spooned
over, garnished with fresh mint.
Yield: 4 Servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4609
Converted by MM_Buster v2.0l.
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