Gulab Jamun (Skim Milk Balls) in Maple Syrup. A traditional Indian recipe revisioned for Canada, in honour of Maple Syrup season.
Recipe and photographs by Gurpreet Chana
Gulab Jamun (Skim Milk Balls) in Maple Syrup
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Famous Indian dessert item, which is usually served hot.
| Servings |
| 8Servings |
| Cook Time |
| 30 minutes3-4 hours for soaking in syrup |
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Gulab Jamun (Skim Milk Balls) in Maple Syrup
Famous Indian dessert item, which is usually served hot.
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Ingredients
- 1Cup Skim Milk Powder
- 1/4Cup All Purpose Flouror substitute
- 2/3Cup Half & half creamaka 10%
- 1/4Cup Vegetable Oil
- 2Cups Water
- 1Cup Maple Syrup
- 1/2Cup White Sugar
- 1/4Cup Vegetable OilFor deep frying
- 4-5 CardemomsFor flavour
- 6-7 Pistachiosto garnish
Servings: Servings
Units:
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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