Gulab Jamun
Here’s what you need
2c All purpose flour
½ c Margarine
¼ c Powdered milk
1 tsp cardamon powder
½ tsp cinnamon powder
1 tsp ginger (fresh grated or powder)
½ c Condensed milk
¼ c Evaporated
Vegetable oil for frying
Margarine to grease surface of plate or tray
For the sugar topping
1c Granulated sugar
½ c water
1 Cinnamon stick
½ tsp Cardamon
½ tbsp ginger (finely grated)
Let’s make it
- In a mixing bowl combine all dry ingredients and ginger together
- Cut margarine into small pieces and combine into dry mix until a crumbly consistency is formed
- Add the condensed milk and evaporated milk and using a spatula, mix into a soft sticky dough
- Light grease hands with vegetable oil and smoothen the top of the dough
- Cover the dough with a light cloth and allow to rest for 30mins
- Using approx. 1 ½ tbsp measure, form the dough into almond shapes and place on a greased surface.
- In a heavy pot for frying, heat vegetable oil low to medium heat
- Place a few julab jamoon at a time to fry – do not crowd the pot
- Fry until a golden-brown color forms and remove from oil into a bowl – keep uncooked dough covered.
- To make the sugar coating – in a small pot add all ingredients and allow to simmer on med heat until a syrup is formed.
- Pour syrup over julab jamoon and stir to coat
- Enjoy with a glass of your favorite milk