Vegculinary Menu » Sweets » Indian Sweets
Gulab Jamun
Ingredients
5 Large Roses
2 Quarts Cool Water
1 kg Sugar
2 1/2 liters Water
2 tablespoons Rose Water
3 Cups Dry Milk
1 Cup Flour
3 tablespoons Baking Powder
2 1/2 Cups Heavy Cream
3 Pints of Oil.
5 Large Roses
2 Quarts Cool Water
1 kg Sugar
2 1/2 liters Water
2 tablespoons Rose Water
3 Cups Dry Milk
1 Cup Flour
3 tablespoons Baking Powder
2 1/2 Cups Heavy Cream
3 Pints of Oil.
Method
Wash roses thoroughly in cold water. Pick off all the petals, reserving a few for garnish if desired; put the remainder in a large ceramic jar. Pour the cool water over them and set aside in a dark place (away from any sunshine) for at least 4 hours. Strain
the rose water and discard petals.
In a heavy saucepan bring the sugar and water to a boil, then let it thicken by cooking over medium heat for about 20 minutes. Add
the rose water and keep the syrup warm at a low simmer.
In a large bowl mix the ingredients for the dough thoroughly to make a stiff batter. Let the mixture sit for 10-15 minutes to set. Take a pinch of dough a little smaller than a golf ball and roll it between your palms to round it into a neat ball.
Repeat with the rest of the dough.
In a heavy skillet, heat the oil over high heat until a haze begins to form, just before it begins to smoke. Carefully add the balls until the surface is covered. (If necessary, cook the balls in more than one batch.) With a large spoon, start turning the balls just as they begin to take on color. After about 3 minutes, turn the heat down to medium-low, and continue to turn the balls until they acquire a rich mahogany color.
When the sweetmeats have achieved a luscious deep color, turn the heat up to high for 2-3 minutes to add still more color and to firm the crust. Drain onto paper towels.
When drained, put the balls into a large bowl and pour the sugar syrup over them. Let them rest until the syrup reaches room
temperature. They can now be eaten--but they will taste even better if allowed to tighten until the next day. You can also store the Gulab Jamun for a week or more in the refrigerator.
Wash roses thoroughly in cold water. Pick off all the petals, reserving a few for garnish if desired; put the remainder in a large ceramic jar. Pour the cool water over them and set aside in a dark place (away from any sunshine) for at least 4 hours. Strain
the rose water and discard petals.
In a heavy saucepan bring the sugar and water to a boil, then let it thicken by cooking over medium heat for about 20 minutes. Add
the rose water and keep the syrup warm at a low simmer.
In a large bowl mix the ingredients for the dough thoroughly to make a stiff batter. Let the mixture sit for 10-15 minutes to set. Take a pinch of dough a little smaller than a golf ball and roll it between your palms to round it into a neat ball.
Repeat with the rest of the dough.
In a heavy skillet, heat the oil over high heat until a haze begins to form, just before it begins to smoke. Carefully add the balls until the surface is covered. (If necessary, cook the balls in more than one batch.) With a large spoon, start turning the balls just as they begin to take on color. After about 3 minutes, turn the heat down to medium-low, and continue to turn the balls until they acquire a rich mahogany color.
When the sweetmeats have achieved a luscious deep color, turn the heat up to high for 2-3 minutes to add still more color and to firm the crust. Drain onto paper towels.
When drained, put the balls into a large bowl and pour the sugar syrup over them. Let them rest until the syrup reaches room
temperature. They can now be eaten--but they will taste even better if allowed to tighten until the next day. You can also store the Gulab Jamun for a week or more in the refrigerator.