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Monday, September 12, 2011

Gulab Jamun

I like gulab jamun far too much for my own good. If you are like me in this regard, do not read this recipe. Seriously. If you have a weakness for gulab jamun, it is a bad thing to know how easy it is to prepare this treat for yourself.

Gulab Jamun 4

  • 1/4 cup buttermilk powder*
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 cup milk
  • 1/2 tablespoon melted butter
  • 1 cup sugar
  • 1 cup water
  • 2 teaspoons rosewater, light blue agave nectar, or other flavouring
  • extra virgin coconut oil for deep-frying


* skim milk powder works fine too


Still here, huh?
Don't say I didn't warn you.

Mix dry ingredients together.
Add milk and melted butter and mix to a smooth dough.
The dough may be very sticky at this point, but resist the temptation to add additional flour. Let the dough sit for a few minutes and it will firm up.

Once the dough is a workable consistency, divide it into four pieces and shape each piece between your palms into a round ball.

Dissolve sugar into water in a saucepan.
Bring syrup to a boil and simmer for a few minutes.
Reduce heat to low and add the flavouring.

Fill a wok, deep-fryer, or other deep-sided frying pan with 2 inches of coconut oil.
Heat oil to 325°F.
Carefully add dough balls to the hot oil.
Fry balls until a deep golden brown on all sides (about 3 minutes).
Gulab Jamun 1

Remove syrup pan from heat.
Use a slotted spoon to remove dough balls from the hot oil, allowing any excess oil to drain off back into the pan.
Transfer balls to the hot syrup.
Gulab Jamun 2

Allow the balls to soak in the syrup for 30 minutes to an hour. They will expand during this time to almost double their original size.
Gulab Jamun 3

Lift the soaked jamuns out of the syrup and serve them warm or at room temperature, with a little syrup drizzled over top.
Gulab Jamun

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