SHARE
Gulab Jamoon
Add Your Heading Text Here
- Prep Time: 20 mins
- Cook Time: 30 mins
Ingredients
- 4 cups Five Roses all-purpose flour
- ⅔ cup cream
- 8 tbsp Anchor butter
- 3 tbsp ghee
- 1 cup
Condensed Milk - ¼ tsp cardamom (powder)
- Vegetable oil for frying
- Paag (Syrup) - ¾ cup water 2 cups sugar ½ tbsp ginger ¼ tsp cardamom (powder) Icing sugar (optional)
Condensed Milk Directions
- GULAB JAMOON SECTION
- Add the cardamom powder to the flour and mix
- Then add the cream, butter and ghee
- Mix these ingredients together until it becomes crumbly
- Add Condensed Milk
- Knead until a slightly sticky dough forms
- Ensure it holds its shape
- Pull a 2-inch ball off and squeeze a few times
- Roll in the palms of your hands to form an elongated shape
- Pinch the edges. The dough should be thicker in the middle and pointed at the ends
- FRYING SECTION
- Place a large pot on the stove. (Low heat)
- Add oil (enough to deep fry)
- Add one gulab jamoon to test the oil
- Rotate it, evenly cooking it until golden brown
- Remove from the oil and allow to drain and cool (a few seconds)
- Break apart - If the center has air pockets all the way through, the oil is ready for frying
- When the oil is ready for frying, add enough gulab jamoon to the pot (don't overcrowd it)
- Turn frequently to ensure even cooking
- After 10 minutes, remove from the oil
- Place on paper towels to absorb the excess oil
- Repeat this process until all have been fried
- PAAG - SYRUP SECTION
- Add water and sugar to a pot on low heat
- Stir to dissolve
- Add spices (grated ginger, cardamom powder, cinnamon powder)
- Simmer for 20 minutes or until the mixture becomes frothy (sugar threads will develop and the sugar will recrystallise on the sides of the pot)
- Spoon the syrup onto the gulab jamoon
- Toss the gulab jamoon quickly and carefully to ensure an even coating and prevent the sweets from sticking together
- Add a few tbsps of icing sugar and toss again
- Allow it to cool before serving
Serve and Enjoy!
