Gulab Jamun

By JimMac

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Ingredients

1 . Binder/Puff Mix : 1 Cup
Substitute with Bisquick or Pancake mix
2 . Dry Milk Powder: 2 Cups
I prefer whole dry milk (Nestle's sells it as a brand name "Nido")
3 . Butter slightly melted: 1/4 Cup
4 . Milk: 2 Tablespoons
5 . Cardamom powder: 1/2 teaspoon
Miscellaneous
1 . Pistachio Nuts Shaved: 1/4 Cup
2 . Deep Fryer with Ghee/Canola oil

Details

Servings 8

Preparation

Step 1

Method
Step 1: Syrup In a pot add sugar, water, lime juice. Bring it to a boil. Cook till all the sugar is dissolved. Turn off heat. When it is about 120 ºF, add Rose water. We will make the balls and immerse them in warm syrup 100 ºF.
Step 2: Gulab Jamun balls Mix items 1 through 4 and knead like dough. Dough should be soft to hard but not sticky. Make your balls about 1" diameter. Let them rest for about 30 minutes to an hour. You may cover them with saran wrap (plastic film) to avoid drying. This is important for the gluten to relax.
Step3: This is the tricky part. The balls have to fry in low to medium heat. If you have deep fryer, it will come handy. Set it to 230º F. Put the balls in. They will start to float in about 5 minutes. If you don't have a fryer, just put one ball in. If it starts to crack turn heat down. If the oil is too hot, the balls will start cracking. If the ball does not float in seven minutes, increase the heat. The balls have to fry on LOW TO MEDIUM HEAT. When the balls are floating, use a skimmer to turn the balls to ensure that they are fully brown on all sides. It may take another 15 to 20 minutes.
Step 4: Now test the balls if they are done right. Use the skimmer to remove a ball and drop it into warm syrup. If the ball collapses with in three minutes, its NOT done, cook another 5 minutes. If the ball does not collapse, remove the remaining balls and put in the syrup. Let them stay in the syrup for at least 2 hours. I prefer overnight in the refrigerator so they are fully plump. Serve them at room temperature or slightly warm. Garnish with shaved Pistachio nuts.