Gulab jamun is a dessert from India. It is presented in the form of dumplings, cooked in oil and served with a thick syrup.
Gulab jamun INGRÉDIENTS:
- 250 g milk powder
- 120 g white flour
- 25 cl milk
- 2 tablespoon (s) of butter
- 1 packet of dry yeast
- 3 teaspoon (s) of sugar
- 4 green cardamoms
- 2 tablespoon (s) lemon juice
- Mix the powdered milk and the flour in a bowl. Add the butter and sand the dough.
- Add the milk (liquid), knead and collect everything into a uniform paste. Form very smooth dumplings (Gulabs) without cracking the size of a walnut (so that they do not come off during frying).
- Immerse the Gulab in an oil bath and mix them delicately in all directions so that they are evenly browned. As soon as they get a nice color, let them drain, on absorbent paper.
- Prepare the syrup by mixing 3 tsp. sugar with 7 tsp. coffee, crushed cardamom, and lemon juice. Cook over low heat (you can flavor the syrup with rose water).
- Immerse the Gulab in the syrup, and let them absorb the syrup until they are very spongy and moist.
- Serve in a hollow container with the liquid syrup.
You can keep it cool for a few days. You can decorate them with dried fruits: almonds, cashews … or silver paper leaves that can be found in Indian grocery stores.