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Gulab Jamun

The classic Indian sweet dumplings without all the work of making curd and drying it manually.



1 cup milk powder
1 cup flour
1 tsp baking powder
1 tsp baking soda
approx 150 mL cream
oil for deep frying

Sugar Syrup

3 cups sugar
6 cups water
1 tsp ground cardamon
1 T rose water (or 1 tsp rose essence)


For the jamun

Mix the dry ingredients.
Add enough cream to make a moist dough.
Roll the dough into small balls, about 1 inch across.

For the syrup

Add the sugar, water, cardamom and rose water in a large sauce pan and bring to boil over a low heat.

Heat oil in a wok or saucepan, until a jamun ball dropped into the oil slowly starts to sizzle.

Reduce heat and add the jamuns a few at a time - stirring gently until they rise to the surface.

When in the oil, they must be rolled constantly so that they will cook evenly and won't burn or crack.

When they turn golden brown remove from oil and add to the syrup.

When the jamuns expand and become softer, remove the pan from heat and set to cool.

Makes 16 - 18.

Serve warm or cold in small bowls. These are very sweet so you won't want many!