Gulab Jamun
When I think about food that makes me nostalgic of my childhood, Gulab Jamun definitely makes the list. These scrumptious milk donuts are fried and served in a warm fragrant rosewater syrup.
- Prep: 30 minutes
- Cooking: 5 minutes
Ingredients
- 1 cup (250 ml) dry whole Canadian milk powder
- 2 tablespoons (30 ml) all-purpose flour
- 1/8 teaspoon (0.6 ml) baking powder
- 1 tbsp (15 ml) Canadian ghee
- 5 to 6 tbsp (75 – 90 ml) whole Canadian milk
- 1 cup (250 ml) sugar
- 1-1/4 cups (325 ml) water
- 2 green cardamom pods, crushed
- 1/8 teaspoon (0.6 ml) rose essence OR 1 to 1-1/2 tsp (7.5ml) rose water
- 1/4 teaspoon (1 ml) lemon juice
- Optional: Chopped pistachios and rose petals
- Oil for deep frying
Make it with Canadian Dairy
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Preparation
In a large bowl, combine the Canadian milk powder, flour, baking powder and ghee. Gently stir in the Canadian milk, 1 tablespoon at a time, to form a stiff dough. If the dough is sticky, gently mix using greased hands (do not knead). Cover with a damp towel; let stand for 5 minutes.
Meanwhile in a large saucepan, combine sugar, water and cardamom pods over medium-high heat. Bring to a boil. Reduce heat; simmer, uncovered, until syrupy, 5-6 minutes. Remove from the heat. Stir in rose essence and lemon juice.
With greased hands, roll dough into 1-in. balls, making sure there are no cracks in the dough. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry balls, 4-5 at a time, until golden brown on all sides.
Remove to paper towels to drain and cool for 1 minute. Add sugar syrup. Repeat with remaining dough.
Allow jamuns to soak in syrup for at least 2 hours or cover and refrigerate overnight. Arrange jamuns in a serving bowl; drizzle with extra syrup from the saucepan. If desired, garnish with pistachios or rose petals. Serve cold or warm.
