Sweet Gulab Jamun Milk (Print Version)
# Ingredients:
→ For the milk balls
01 -
2 tablespoons plain yogurt
02 -
4 tablespoons whole milk
03 -
A small pinch of baking powder (about ⅛ teaspoon)
04 -
½ tablespoon fine semolina
05 -
3 tablespoons all-purpose flour
06 -
9 tablespoons milk powder, preferably full-fat
→ For the aromatic syrup
07 -
½ teaspoon saffron threads or powder (use if you want a pop of color or more flavor)
08 -
1 tablespoon rose water
09 -
3 green cardamom pods, lightly crushed
10 -
250ml water
11 -
250g granulated sugar
# Instructions:
01 -
Heat up oil in a sturdy deep pan till it’s around 325°F (165°C). Drop in a few dough balls at a time and keep the heat on medium. Move them around now and then so they cook up with a gorgeous golden color all around. Pick them out with a slotted spoon right away and dunk them straight into the hot syrup. Let them hang out and soak up all the sweet stuff for at least 15 minutes.
02 -
Pour the water, sugar, and crushed cardamom into a saucepan and get it bubbling over medium heat. Turn the heat down when it hits a boil and let it gently simmer for about 7 to 8 minutes until it thickens just a bit. Take it off the stove, then add the rose water and saffron if you like. Keep it nice and warm.
03 -
Slice the dough into 12 pieces. Rub a little cooking oil on your palms and roll each chunk until it’s super smooth and doesn’t crack. Try to make them about the size of a tiny walnut. That perfect surface really matters when you’re frying.
04 -
Dump milk powder, flour, semolina, and baking powder into a bowl. Add the milk and yogurt and stir till a soft dough forms. It shouldn’t be sticky or crumbly. Cover it up and leave it alone for about 5 minutes.
# Notes:
01 -
To get totally smooth milk balls that cook all the way through, watch out for any surface cracks and fry them slowly on medium—not high—heat. That way, they won’t stay raw inside or burn outside.