These are like little waffle balls that sit in and absorb a sugary rosewater syrup. It was first made on the Indian subcontinent, around South Asia. Gulab Juman originated from Luqmat Al-Qadi, an Arabic dessert. This dessert is popular at weddings, Diwali, Eid Al-Fitr and Eid Al-Adha. There a several different types of jamun with different looks and taste. Serve hot or cold.
Ingredients
- 2 cups water
- 2 cups white sugar
- 0.5 teaspoons ground cardamom
- 2 dropss rose water , Optional
- 1 pinch saffron , Optional
- 0.5 cups instant dry milk powder , such as Carnation®
- 2 tablespoons all-purpose flour
- 0.25 teaspoons baking soda
- 1 tablespoon unsalted butter , such as Land O'Lakes®
- 2 tablespoons plain yogurt
- 2 cups vegetable oil for frying
Instructions
-
1
Combine water, sugar, cardamom, rose water, and saffron in a saucepan; bring to a boil. Reduce heat and simmer until consistency is syrupy, 5 to 10 minutes.
-
2
Mix milk powder, flour, and baking soda in a bowl until well-combined. Slowly mix in butter and yogurt until dough comes together. Let gulab dough rest for 5 minutes. Shape into smooth balls the size of pennies.
-
3
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Test the temperature of the oil by dropping in a small piece of dough. When it sits at the bottom of the pan for 1 minute before coming to the surface, the oil is ready.
-
4
Fry 4 gulab balls at a time, stirring carefully, until dark golden brown on all sides, about 2 minutes. Drain on a paper-towel lined plate. Repeat with remaining gulab.
-
5
Bring syrup back up to a boil and drop in fried gulab. Remove from heat and let them soak in the syrup, covered, 45 minutes to 1 hour.
Nutrition Facts
Per serving
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