Gulab Jamun (Skim Milk Balls) in Maple Syrup. A traditional Indian recipe re-visioned for Canada, in honour of Maple Syrup season.
Servings: 8 Servings
Ingredients
- 1 Cup Skim Milk Powder
- 1/4 Cup All Purpose Flour or substitute
- 2/3 Cup Cream aka 10%
- 1/4 Cup Vegetable Oil
- 2 Cups Water
- 1 Cup Maple Syrup
- 1/2 Cup White Sugar
- 1/4 Cup Vegetable Oil For deep frying
- 4-5 Cardemoms For flavour
- 6-7 Pistachios to garnish
Instructions
- Sugar Syrup: Mix together sugar, maple syrup, and water in a pan Add the cardemoms for flavour, and bring it to boil Let it boil for 2-3 minutes to get a nice syrup Let it sit aside till it cools down a little bit
Dough and balls Preparation: Mix all purpose flour, skim milk powder, a pinch of baking soda, a pinch of salt, and 2 tsps of oil in a bowl Gently make the dough using the cream (avoid rubbing too tightly, it might result in very hard Gulab Jamuns) Apply some oil to your palms, and make small balls out of it Balls will grow in size once fried and soaked in syrup
Deep Frying the Gulab Jamun Balls: Heat some oil in a separate pan Check the temperature of the oil by adding one ball to it in the beginning If the ball does not rise up on its own, oil is not ready yet; and if the ball rises and turns brown too quickly, the oil is too hot Wait for the right temperature, and deep fry the balls few at a time, while stirring them continuously Once evenly light brown, strain them into a paper towel for the extra oil to drain
Soak the fried Gulab Jamun balls in the sugar -maple syrup for 2-3 hours Garnish with pistachios, and serve hot
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