Sunday, March 15, 2009

Gulab Jamuns

3 c. sugar
4 1/2 c. water
6 cardomom pods, cracked

Gulab Jamuns:
1 c. self-rising flour
2 c. Carnation powdered milk
3/4 c. whipping cream

  1. Mix sugar and water in large pot and add seeds from cracked cardomom pods. Bring to boil. Lower heat to medium, and boil for 7 min.
  2. Mix flour and powdered milk in medium-sized bowl. Add whipping cream slowly while stirring until dough is somewhat stiff and not sticky. Form dough into 1" balls.
  3. In a separate pot, heat 2-3 cups vegetable oil until 300 degrees Fahrenheit. Fry dough balls slowly (should take 4-5 minutes) until golden, remove, and drain on paper towels.
  4. When all balls are fried, place in a separate container and pour the syrup over them (do this just before serving). Serve hot. If balls are fried too quickly, they will not be done on the inside. If balls wait too long before serving, they will be soggy and mushy.

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