Gulab jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. Gulab jamun is common at weddings. The term gulab jamun comes from Persian, gulab, “rose water” referring to the rosewater-scented syrup, and jamun, m., “Syzygium jambolanum” (also jāmaṇ, m., ), a South Asian fruit with a similar size and shape.
- 1 cup Carnation Milk Powder
- 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 2 tablespoons butter -melted
- Whole milk just enough to make the dough
- For the Sugar Syrup
- 2 cups Sugar
- 1 cup water
- Oil for frying
- Make the dough by combining the milk powder, Bisquick, butter.
- Add just enough whole milk to make a medium-hard dough.
- Divide the dough into 18-20 portions.
- Make balls by gently rolling each portion between your palms into a smooth ball.
- Place the balls on a plate. Cover with a damp yet dry kitchen towel.
- Heat the oil on high and then lower the heat to medium.
- Slip in the balls into the hot oil from the side of the pan, 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 5 mins, the balls will rise to the surface.
- The Gulab Jamuns should rise slowly to the top if the temperature is just right.
- Now they must be gently and constantly agitated to ensure even browning on all sides.
- If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
- The balls must be fried very slowly under medium temperatures.
- This will ensure complete cooking from inside and even browning.