Gulab Jamun

Ingredients

• 1 cup powdered milk
• 1/4 cup all-purpose flour
• A small pinch of baking soda
• 1/3 cup fine semolina (suji/rava)
• 1 teaspoon butter
• 1 teaspoon lemon juice
• 1/2 cup warm fresh milk
• Sugar syrup (shira/qatir) *
• Sugar syrup ingredients:
• 1 cup sugar
• 1 cup water
• 4 cardamom pods
• A very small teaspoon of lemon juice
• For the Gulf date dessert “Al-Batheeth” recipe and preparation method click this link:
• Watch the video: How to make Al-Batheeth dessert
• To read the details of Halawat al-Balawza click the link: Syrian Balawza dessert recipe

Method

1. Begin by preparing the sugar syrup (shira/qatir).
2. Place the sugar and water in a small saucepan over low heat.
3. After the mixture boils for about 10 minutes, add the lemon juice and the cardamom pods (lightly crush them by hand to release their flavor), then turn off the heat and set the syrup aside.
   Timers: 10 min
4. Start making the gulab jamun dough. In a deep bowl, add the powdered milk first, then the flour, and mix them together.
5. Add the fine semolina, the pinch of baking soda, the butter, and the lemon juice.
6. Mix the ingredients well until combined.
7. Gradually add the warm milk and begin kneading the mixture until you obtain a smooth, uniform gulab jamun dough.
8. Shape the dough into medium-sized balls. The surface should be smooth with no cracks.
9. In a somewhat deep pan, heat enough oil for deep-frying. Heat the oil well, and only when it’s hot, place the gulab jamun balls into the pan.
10. Fry the balls over low heat, turning them so they cook through and turn golden. Remove them from the oil and immediately place them, while still hot, into the sugar syrup.
11. Leave the gulab jamun balls in the syrup for two hours so they absorb the sweetness well.
12. Serve the gulab jamun balls once cooled and garnish as desired.
13. Note: Saffron can be added if desired.
14. This famous recipe from the Indian kitchen for delicious Gulab Jamun comes to you from the kitchen of #WhatAreWeCookingToday