Recipe – Gulab Jamun

Deep-Fried Milk Balls in Rose Syrup (Gulab Jamun)
(Yields about 20-25 Gulab Jamuns, cooking time: 45 mins)

Ingredients

  • 3 cups water
  • 2 cups sugar
  • 1 -2 teaspoons of cardamom powder
  • handful of sliced almonds (optional)
  • a pinch or few strands of Saffron (optional)
  • 2 teaspoons (25 ml) pure distilled rose water (optional)
  • ghee or oil for deep-frying
  • 2 cups full-cream milk powder
  • ½ cup white flour
  • ½ teaspoon baking powder
  • 2 teaspoon soft butter/ghee
  • Water as required to make a dough

Procedure

Syrup:

Combine water and sugar, stir it and boil it till sugar melts. Add cardamom powder, almonds and saffron. Then, after 5 minutes, remove the syrup from the heat. Add the rose water and set aside.

Keeping Oil ready:

Pour the ghee/oil in a deep-frying vessel. Place over very low heat.

Dough:

To make the dough, for better results sift the flours, milk powder and baking powder. Add softened butter or ghee. Mix everything to form crumbles. Add water little by little to make a dough.

Take out the desired size and roll with your hands to form a ball. For more precision, divide the dough into 20-24 portions and then make balls.

Frying and soaking in syrup:

THE SECRET TO GOOD JAMUNS IS IN THE FRYING. Drop a little dough and see if it is too hot/cold (102°C/216°F). The balls will initially sink to the bottom. Do not try to move them. You can, however, gently shake the deep-frying vessel from side to side occasionally until the balls start to rise to the surface. From this point on they must be gently and constantly stirred, rolling them over and over with the back of a slotted spoon, allowing them to (golden) brown evenly on all sides (for 5-10 minutes).
Remove one ball and test it by dropping it into the warm syrup. If it doesn’t collapse within a couple of minutes then place all the balls (3 – 4 at a time) with the slotted spoon and place them in the syrup. (When frying them in oil, you may want to place them on paper towel before putting them in the syrup.) Otherwise, cook the balls for another 5 minutes.

When all the gulab jamuns have been placed in the syrup, turn off the heat under the ghee and allow the sweets to soak in syrup for at least 2 hours.

Gulab jamuns can be prepared a day in advance, allowing them to fully soak overnight. They can be served at room temperature or slightly warmed.

This recipe is very easy for even large quantity of Gulab Jamuns.

Recipe – Semolina Pudding (Halawa)

(enough for 6 – 8 persons ; cooking time: 30 – 40 minutes)

Ingredients

  • 2 cups water
  • 1 cups raw sugar
  • 1/3 cup raisins
  • 115 g (4 ounces) unsalted butter
  • 1 cup coarse-grained semolina
  • 1/4 cup walnut pieces
  • 2 tbsp Vanilla essence (optional)

Procedure

  1. Place the butter in a non-stick saucepan and melt the butter. Add the semolina and walnut pieces. Slowly stir-fry the grains and nuts until they darken to a tan colour and become aromatic (about 20 minutes). Stirring more carefully, raise the heat under the grains.
  2. Add the water and sugar. Bring the syrup to a rolling boil. Keep stirring steadily. The grains may at first splutter, but will quickly cease as the liquid is absorbed.
  3. Stir steadily over low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan. Add vanilla essence. Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes. Turn off the heat, allow the halava to steam, covered, for an additional 5 minutes. Serve hot in dessert bowls.