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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Sunday, September 4, 2011

Gulab Jamuns - G Jams


1cup nonfat milk powder
½ cup Bisquick Pancake mix (or 1/4 cup All Purpose flour and a pinch of baking soda)
Ghee (Clarified butter) – for deep frying (you can use vegetable or canola oil too but ghee enhances the smell and taste)
1/4 cup whole milk
1 3/4 cup sugar
1 1/2 cup water
1 tsp Cardamom powder
1 tsp sliced almonds or powdered pistachio or candied cashew nuts
7-10 strands of Saffron  (optional)
1 tbs rose water


In a large pan, add water, sugar, ground cardamom seeds and bring it to a boil. Then add saffron.  Once the sugar dissolves, let the syrup boil for few minutes till it thickens then remove it from the heat. Set the syrup aside and after some time mix the rose water.

In a bowl mix milk powder and bisquick pancake mix or the flour and baking soda. Add some ghee and mix well. Now add milk to make dough. The dough will be sticky. Let the dough sit for a few minutes till milk powder absorbs the extra milk. Knead the dough. Grease your hands with ghee before working with the dough. Divide the dough into 12- 15 parts and roll them into smooth balls.

Heat the ghee in wide bottomed dish on medium heat.  There should be sufficient ghee for the balls to get submerged. Place the balls in the frying pan. The balls will expand in volume so see that there is enough space. Fry them for about 7 minutes. Keep stirring them so that they are evenly browned. Fry until they turn dark brown.

Remove them from ghee and let them cool off. Then place them in the hot syrup for at least 20 minutes before serving. Remember as they soak in the syrup they will expand in volume even more so place them in a wide bottomed dish.

Garnish with chopped almond or candied cashew nuts or powdered pistachios.

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