Gulab Jamun

Gulab jamun (also spelled gulaab jamun) is a milk-solid-based, and a type of mithai, popular in India, Nepal, Pakistan, the Maldives, and Bengladesh, as well as Myanmar.

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~ A lush, syrupy distillation of milky flavor, these deep-fried Indian treats are anything but a simple doughnut ~

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Ingredients

• 6 cups water

• 3 cups granulated sugar

• 1 tablespoon cardamom powder

• 2 tablespoons rose water

• 3 cups powdered milk

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 cup heavy cream, or double cream, thickened

• Vegetable, canola, or sunflower oil, for frying

Steps:

1.

Gather the ingredients.

2.

In a deep pan, mix the water and sugar and boil until all the sugar is dissolved. 3.

Turn off the heat and add the ground cardamom and rose water. Mix well and set aside.

4.

In a large bowl, mix well the powdered milk, flour, and baking powder.

5.

A little at a time, add some of the heavy cream while kneading. You want to make a dough that is medium-soft but not sticky. You do not need to use all the cream, just enough to reach the desired consistency; the smoother it is, the better, and the less likely the dough will become hard when it's fried.

6.

Lightly grease the palms of your hands.

7.

Once the dough is ready, divide it into walnut-sized balls, rolling it between your palms until nice and smooth.

8.

While you are making the balls, heat the oil in a wide pan on low to medium heat. Use enough oil so the doughnuts will be submerged.

9.

Carefully add the gulab jamun and fry, stirring often to brown on all sides.

10.

Once cooked, remove the doughnuts with a slotted spoon, allowing the oil to drain.

11.

Transfer immediately into the rose syrup.

12.

Repeat this until all the dumplings are cooked and in the syrup. Allow the gulab jamun to soak in the syrup for at least 2 hours before serving.

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Why Does Gulab Jamun Dissolve When Frying?

There are two possible reasons. Either the oil is not hot enough, or the dough is too dry. Make sure the oil is 360 to 375 F. You may find it helpful to cover the dough as you're rolling it if you're finding it takes a long time; this will also help protect it from drying out.

credits: https://www.thespruceeats.com/gulab-jamun-dessert-1957825