Gulab jamun - fried milk balls in rose syrup

Votes: 3

Time: 46 min.
Complexity: average
Servings: 4 - 6

Gulab jamun - fried milk balls in rose syrup - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 tbsp. l. milk powder
3 tbsp self-raising flour (or 3 tbsp all-purpose flour with 1/8 tsp baking powder and a pinch of salt)
1/4 teaspoon baking soda
1/4 tsp ground cardamom
1 tbsp. ghee or softened butter
2 - 3 tablespoons of ice water
4 cups ghee or clarified butter for frying

Rose water syrup:

4 tbsp of water
2 tbsp. sugar
5 crushed cardamom berries
2 tablespoons rose water

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, dry milk, ghee, cardamom, syrup

Cooking the dish according to the recipe:

Sift dry milk, flour into a bowl, add soda and cardamom.

Rub with a tablespoon of melted butter or butter until coarse crumbs form. Add 2 tablespoons of water and mix until a firm but elastic dough forms, gradually adding more water as needed.

Using lightly oiled hands, shape into a dough 20 balls size 2 - 2.5 cm.
In a large wok or skillet, heat the ghee to 105°C (225°F). Add all the balls and fry, turning gently with a wooden spoon, until golden brown, about 14 minutes.

To make rose water syrup: In a medium saucepan, combine water, sugar, and cardamom. Bring to a gentle simmer and cook, stirring, until the sugar dissolves. Remove from heat and stir in the rose water. Set aside to serve with milk balls.