Gulab Jamun

Ingredients for 8 servings:

• 4 cup(s) skim milk powder
• 1 cup(s) flour
• 12 tbsp butter
• 1 cup(s) milk, room temperature
• 4 pinch(s) baking powder
• 11 cup(s) cane sugar
• 6 cups water
• 16 cardamom pods (roughly sliced)
• 16 saffron threads
• lots of oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Indian dessert

For the syrup, put the water in a saucepan. Turn the heat to high. Add the sugar, cardamom, and saffron, mix well, and bring to a boil. Boil for a minute to ensure all the sugar has dissolved. Remove from the heat and set aside. For the dough, mix the milk powder with the flour and baking powder in a bowl. Add the butter piece by piece and mix well. Then add the milk and knead the dough well. The dough will be a little sticky. Let it stand for a few minutes. After that, the milk powder will have absorbed the excess milk. Divide into about 30 portions and shape into balls. Heat the oil in a deep frying pan. When the oil is hot, add the gulab jamun. The balls should rise to the surface of the oil after a few seconds. If this happens too quickly, the oil is too hot. If they stay at the bottom, it is too cold. It’s best to try it out with a small test batter. It should take about 7 minutes for the Gulab Jamun to be ready. Keep them moving by turning and flipping so that they brown nicely on all sides. When they are a nice dark brown, remove them and let them cool for a few minutes. And before serving, place them in the hot syrup for at least 10 minutes. Tips: If they are cooked too hot, they will become hard on the inside and not cooked through. Too much baking powder will make them too soft or they will break in the pan.