Gulab Jamoon (Fried Dough Balls with Cardamom)
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Posted by:irt
Gulab Jamoon was originally an Arabic dessert that became popular in India during Mughal rule in the 16 century C.E. Today it is a popular sweet for weddings and holidays.
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Ingredients
18 oz. khoya (substitute ricotta cheese)
1/4 cups plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. ground cardamom
1 pinch saffron strands, crushed
1 cup sugar
1 cup water
1 tbsp. milk
ghee, to deep fry
Directions
- Crumble the khoya in a large bowl. Use a flour sifter to add in the flour and baking soda.
- Add in the ground cardamom and the saffron. Mix together to form dough. Add as much milk as required to maintain soft consistency.
- Roll small dough balls; there is enough dough to make at least 2 dozen.
- Prepare the syrup by placing the sugar in a heavy pan and just covering with water. Bring to a boil and add tablespoon of milk. Strain to remove solids then return to boil. Syrup is done when a small drop held between thumb and forefinger creates on strand (without breaking) when fingers are gently pulled apart (this is one-thread consistency). Remove from heat.
- Add ghee to a skillet and heat over medium high. You’ll want to add enough ghee to cover the dough balls. The exact amount will depend on your skillet size and dough ball size. Don’t make it hotter or the dough balls will be hard on the inside rather than spongy.
- Add the dough balls (jamoons) to the ghee and fry until golden brown. Remove from fryer and add to the syrup to soak for 10 minutes.
- Transfer the jamoons to a bowl and pour over any remaining syrup.
- Serve immediately. To reheat, microwave briefly to soften the syrup.
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