duckie ®

Gulab Jamuns

Makes 12 rounds

Ingredients:

1 1/2 cups water
1 cup sugar
1/2 teaspoon rose essence

1/2 cup nonfat dry milk powder
2 tablespoons all purpose flour
1/4 teaspoon cardamom, ground
1/8 teaspoon baking soda
1 tablespoon ghee, melted
1 1/2 tablespoons plain yogurt
vegetable oil

Preparation:

Syrup:

Heat water and sugar to boiling point in small saucepan. Reduce heat
to medium. Cook uncovered for 4 minutes, stirring occasionally. Remove
from heat. Stir in rose essence.

Rounds:

Mix milk powder, flour, ground cardamom and baking powder in small
bowl. Add butter (ghee). Rub mixture between palms of hands about 1
minute until mixture is coarse.

Add yogurt, 1 teaspoon at a time, mixing by hand or spoon, until
mixture starts to come together to form a slightly sticky dough. Knead
in bowl about 1 minute or until smooth.

Shape dough into 6-inch log. Divide into 12 equal pieces. Roll each
piece into a ball. Set aside.

Heat oil in large pot or use deep fryer to 325°F. Fry balls 1 to 2
minutes, turning occasionally, until golden brown. Remove, drain and
place in bowl.

Pour syrup over balls. Cover and let stand at room temperature at
least 2 hours but no longer than 4 hours.

Cover and refrigerate.


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