Indian desserts are not too hard to come by in stores, but somehow I really enjoy making some of our favorites that we enjoy as a family. High up on the list is this bowl of “Gulab Jamun” or sweet indian hush puppies soaked in a delicious syrup.
Traditionally, Gulab Jamuns are made with Khoya which is reduced milk solids but since we are all improvising and using what is at hand, I used some dry milk powder and balanced it with some greek yogurt to bring it all together.
for the Gulab Jamun
- 1 cup leveled dry milk powder
- 1/3 cup all purpose flour
- 1 tsp oil or ghee
- 1/4 tsp salt
- 1/4 tsp baking powder
- 2 tbsp greek yogurt I used 2 %
- 1/2 tsp green cardamom powder
- vegetable oil for frying
- 2 cups water
- 1 cup sugar
- 3 green cardamoms crushed
- 1 tsp saffron strands crushed in 1 tsp water
- dissolve all the ingredients, stir well and bring to a boil.
- reduce heat to medium and stir occasionally till a single thread consistency for the syrup is reached ( dip a spoon and if you get a thread of sugar water it is ready). Reduce heat to the lowest you can.
- Mix all the ingredients together and bring together into a rough ball. If it seems to dry add a bit of water, 1 tsp at a time so that it is sticky mix.
- Do not overknead!
- Heat oil for frying in a heavy bottomed pan.
- Make 15 equal size sphere and drop them in the hot oil. Do not overcrowd the pan and keep the heat on medium. Once they get a nice golden brown color, fish them out and gently drop into the sugar syrup.
- Turn off the sugar syrup heat and let them all sit in the syrup. Transfer to serving dish.
This is one of my son’s favorite Indian desserts and he loved this version so much that he called his grandmother aka my mom to tell her these are the best ever! My mother was in disbelief and am pretty sure is planning how to make him fall in love with her homemade version whenever they meet again next.
Hope you try this batch of delicious indian dessert at home and as always leave a comment or tag me as @beyond.curry
Hope you all are staying well.