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Gulab Jamun

Gulab jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Rasbari, served with or without curd, which is a popular dessert on all occasions. It is made of a dough consisting mainly of milk solids. Traditionally, khoya, an Indian milk product (buffalo milk) is rolled into a ball together with some flour and then deep fried, but at a low temperature of about 148°C. It is then put into a sugar syrup flavoured with cardamom seeds and rosewater, kewra or saffron. These days, gulab jamun powder is also commercially available, so the dessert can be prepared easily. Gulab jamun is common at weddings.

Gulab Jamun
Gulab jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Rasbari, served with or without curd, which is a popular dessert on all occasions. It is made of a dough consisting mainly of milk solids.
Ingredients
  • 3 cups sugar
  • 6 cups water
  • 1 tablespoon cardamom powder
  • 2 tablespoons rose water
  • 3 cups powdered milk
  • 1½ cups all purpose flour
  • 1½ teaspoon baking powder
  • approximately 1 cup thickened cream
  • vegetable oil, for deep frying
Instructions
  1. Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. Turn off the flame and add the cardamom powder and rose water. Mix well and keep aside.
  2. Mix the powdered milk, all purpose flour and baking powder well. Add a little of the thickened cream at a time to them and knead to make a dough that is medium soft but not sticky. You DO NOT need to use all the cream. Just add a little at a time until you reach the consistency of dough you are after.
  3. Divide the dough into walnut sized balls and roll between slightly greased palms till smooth.
  4. Heat the oil for deep frying in a wide pan on a low to medium flame.
  5. Fry the dumplings, stirring often to brown on all sides. Do not cook on very high heat as the dumplings will burn on the outside and remain raw inside!
  6. When cooked, drain (with a slotted spoon), remove the dumplings from the oil and transfer immediately into the sugar syrup.
  7. Repeat this till all the dumplings are cooked and added to the syrup.
  8. Allow the dumplings to soak in the syrup for at least 2 hours before serving. At this point they can either be removed from the syrup and served or served with the syrup.
Notes
Warm Gulab Jamuns with ice cream - Gulab Jamun with thick cream - Gulab Jamun garnished with shavings of dried fruit like pistachio and almond.

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