Gulab Jamun Recipe

August 16, 2019

 It was Eid on Monday and I got into such a huff and suddenly decided to make a traditional Indian Dessert, or "sweet meat" known as the Gulab Jamun/Gulab Jamboo. I am so confused as to which spelling is correct but what I do know is that the taste is absolutely delicious. I am not a huge fan of copious amounts of sugar in my food but to be fair, I have this Indian doughnut maybe twice a year, and this year I am having my own, so the guilt has passed. 

 

Seeing as I had no reference recipe for this dessert, I used the Oriental Hostess cook book and personally I think it came out beautifully. The trick with doughnuts in general is the frying aspect, and since I had never fried these before, it took me a few tries. The lovely thing about baking is you know you are most likely going to mess up on the first try if you are using a brand new recipe, and that's OK. 

 

The base of this doughnut is condensed milk (yes, you heard correctly), followed by flour, spices and then dipped in sugar syrup after frying. It should ideally be soaked in the syrup so the inside is very soft and almost moist from the sugar, but I left mine in for about 30 seconds and the inside was not all the way soaked. So if you want a more sugary doughnut, soak them for a bit longer (taste one to see which consistency you prefer).

 

It does seem like a daunting recipe to those who know the dessert but after trying it, I thought it was actually very simple and something that I would definitely make again because I now know I have already done it, and I did it quite well (not my opinion, other's have confirmed these theories). 

 

Bon apetit!

 

Zorah xo

 Recipe: Indian doughnut- Gulab Jamun (Oriental Hostess)

Preparation time: 1/2 hour

Cooking time: 45 min

 

Ingredients:

 

400g condensed milk                              Syrup:

2 tbsp. Taystee Wheat                             2 1/2 cup sugar

2 tbsp. melted butter/ghee                    2 cups water

2 tsp. baking powder                              Boil

1/4 tsp. cream of tartar                         Thereafter, add 1 tsp rosewater. 

1 egg

1/2 tsp. ground cardamom

1/2 tsp. nutmeg 

2-2 1/4 cup flour

Oil for deep frying

 

Method:

 

Put the condensed milk in a bowl, add taystee wheat and butter/ghee.

Stir in the balance of ingredients except flour. 

Now add the sifted flour to make a soft biscuit-like dough. 

Take walnut sized balls, roll between palms into elongating ends. These will swell when frying. 

Deep fry on medium/low heat, turning to cook evenly until golden brown. 

Remove with a slotted spoon and put gently into lukewarm syrup. 

Turn over, not soaking for more than 1/2 minute. Drain and enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload