Description
This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc. To make it even more fancy, sprinkle gold-leaf on top of each serving.
Ingredients
- 1 cup dry milk powder
- 3 tablespoons all-purpose flour
- 2 tablespoons ghee (clarified butter), melted
- ½ teaspoon baking powder
- ½ cup warm milk
- 1 tablespoon chopped almonds (Optional)
- 1 tablespoon chopped pistachio nuts (Optional)
- 1 tablespoon golden raisins (Optional)
- 1 pinch ground cardamom
- 1 quart vegetable oil for deep frying
- 1 ¼ cups white sugar
- 7 fluid ounces water
- 1 teaspoon rose water
- 1 pinch ground cardamom
Instructions
- In a large bowl
- stir together the milk powder
- flour
- baking powder
- and cardamom. Stir in the almonds
- pistachios and golden raisins. Mix in the melted ghee
- then pour in the milk
- and continue to mix until well blended. Cover and let rest for 20 minutes.
- In a large skillet
- stir together the sugar
- water
- rose water and a pinch of cardamom. Bring to a boil
- and simmer for just a minute. Set aside.
- Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough
- and form into about 20 small balls. Reduce the heat of the oil to low
- and fry the balls in one or two batches. After about 5 minutes
- they will start to float
- and expand to twice their original size
- but the color will not change much. After the jamun float
- increase the heat to medium
- and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon
- and allow to cool. Drain on paper towels and allow to cool slightly.
- Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes
- squeezing them gently to soak up the syrup. Serve immediately
- or chill.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 20