Recipe - Gulab Jamun

2 One half cup Water
2 One fourth cup Sugar
1 tablespoon Rose water or
One half teaspoon Rose essence
Ghee for deep frying
2 cup Instant nonfat dried milk
powder
1 One half tablespoon Selfraising flour
One half cup Warm milk; or as needed
1 teaspoon Ghee or unsalted butter

From: Sharon Curtis Sharon.Curtis@comlab.ox.ac.uk

Date: Mon, 28 Mar 1994 16:45:37 GMT
I've tried these in rum syrup as well as rose syrup and these are
delicious! They sort of squelch when you bite into them. I also used
sunflower oil for frying, instead of ghee, and they turned out fine.

(cakelike fried milk balls in scented syrup)

The dough for this dish takes only minutes to assemble, but the balls must
be fried very slowly under carefully controlled temperatures. Some recipes
increase the flour content in order to minimize the importance of the heat
regulation; but the less flour there is in the dough, the better the
quality of the gulab jamun. If the balls are browned too quickly or not
fried long enough, they tend to collapse in the sugar syrup. Because the
balls must be constantly agitated while they fry, unplug the phone, pull up
a stool and put on your favourite record. Gulab jamuns are good sweets for
festive moments, such as holidays and entertaining. They may be served warm
or at room temperature.

Combine the water and sugar in a 3 quart/litre pan over moderate heat and
stir constantly until the sugar is dissolved. Raise the heat to high, and
boil for 5 minutes. Remove the pan from the heat, stir in the rose water or
essence, and set aside.

Pour ghee to a depth of 2 One half 3 inches in any deepfrying vessel at least
10" in diameter. (A bowlshaped karai or wok makes the best use of the
frying medium.) Place over very low heat while making your dough.

Brush a plate with a film of oil. Place the milk powder and flour on a
sheet of waxed paper or in a small bowl and mix thoroughly. Combine the
warm milk and 1 tsp ghee or butter in a large mixing bowl. While sprinkling
in the dry mixture with one hand, stir with your other hand to quickly mix
into a pliable dough. Working quickly, wash and dry your hands and rub them
with a film of oil, Divide the dough into 24 portions and, exerting gentle
pressure, roll each portion between your palms into a smooth ball. Place
the balls on a plate.

Raise the heat to moderately low and when the ghee reaches 215F, slip in
the balls, one by one. They will sink to the bottom of the pan, but do not
try to move them. Instead, gently shake the pan to keep the balls from
browning on just one side. After about 5mins, the balls will rise to the
surface. Now they must be gently and constantly agitated with a wooden
spoon to ensure even browning. After 5mins, the temperature should increase
to 220F; after 10mins, to 225F; after 15mins, to 230F. After 25 mins, the
balls should be golden brown and the temperature between 245F250F.

Remove one ball and slip it into the syrup. If it does not collapse within
3 mins, add the remaining balls. Otherwise, fry the balls for about 5mins
more. The balls should soak in the syrup for at least 2 hours before
serving, and may be stored, well sealed and refridgerated, for up to 4
days. Return to room temperature or warm before serving. Makes 24

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