Indian Gulab Jamun is a traditional Indian recipe for a classic dessert of milk powder, flour and cream dough that is shaped into balls, fried until golden, soaked in syrup flavoured with cardamom and rose water, cooled and served. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Indian Gulab Jamun.
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This is a North Indian version of a classic dessert that is also made in Pakistan.
Ingredients:
For the Jamun:
200g powdered milk
70g self-raising flour
120ml fresh cream (or enough to bind the dough)
For the Sugar Syrup:
600g sugar
1.5l water
1/2 tsp ground cardamom
1 tsp rose water
Method:
Begin by making the jamun. Combine the powdered milk and flour in a bowl. Form a well in the centre and add half the cream. Stir to combine then add just enough of the remaining cream to bring the mixture together as a moist dough. Knead well then tear off small pieces of the dough and roll these into marble-sized balls.
When the dough is ready, combine the sugar, water and cardamom in a large pan. Bring to a bowl over low heat then take off the heat and add the rose water. Return to the hob and set over low heat to just keep warm.
Heat oil to a depth of about 4cm in a wok or kardai. Heat to 180°C (when a jamun ball begins to sizzle as soon as it is dropped into the oil). Reduce the heat slightly then add the jamun a few at a time (do not over-crowd). Cook, stirring gently, until the dough balls rise to the surface. Continue cooking, rolling the balls gently so that they evenly cook a golden brown and do not crack.
When they are evenly golden brown, remove from the oil with a slotted spoon and add to the syrup. Cook in the syrup until the jamun expand slightly and soften. Again remove from the syrup and set aside to drain and cook. Continue this process until all the jamun are cooked. Serve cold.
