This is a delicious Indian milk based dessert … In Persian the word gulab means flower and jamun mid an Indian fruit with similar size and shape as this dessert.
- 1 cup powdered milk
- 1 tsp baking powder
- 1/4 cup all purpose flour
- 3 tsp unsalted butter (room temperature)
- 1/4 cup half and half (or milk)
- Crushed pistachio for garnishing (optional)
- Sunflower oil for frying
- 1 1/2 cup sugar
- 2 cups water
- Drops lemon juice
- 3 crushed cardamom
- Pinch of saffron soaked in 1 tbs of hot water
- 1 tsp rose water
- In a medium sized bowl stir in powdered milk, flour, and baking powder.
- Add butter to the dry ingredients and mix well.
- Add half and half (or milk) and start kneading to form a soft, smooth dough.
- Divide dough into small pieces and shape into small balls. Cover with plastic wrap and let rest for 10 minutes.
- Make the syrup, in a medium sized pot. Stir in sugar and water until all the sugar dissolves. Boil syrup on a medium high heat stove for 5 minutes.
- Add lemon drops, cardamom, and saffron. Let boil until it thickens. Turn off heat and stir in rose water and set aside.
- In a frying pan, add up to 2 inches of oil.
- Fry the balls on medium low heat for 5 minutes without moving them, the balls will flip over by themselves (patience is the key in this step). The temperature of the stove is really important in frying the gulab jamun. You don’t want to end up with golden colored balls on the outside that are raw on the inside.
- Prepare a large dish with a paper towel to absorb the extra oil from the balls.
- When the balls are golden brown, transfer them to the dish.
- In a big bowl, add the syrup and the fried gulab jamun balls and let them soak for 1 hour.
- Serve this dessert warm in small bowls topped with some syrup and garnish with crushed pistachios.