Main Page
About Me
Blog Archives
Image Gallery
Food Stuff<<
Recipes<<
Gulab Jamun <<
Links
| 80 mL | 4 Tablespoons | butter, melted |
| 250 mL | 1 cup | bisquick |
| 500 mL | 2 cups | powdered milk |
| 40 mL | 2 Tablespoons | cream, yogurt or sour creram |
| 60 mL | 1/4 cup | cream or milk (if necessary) |
| 500 mL | 2 cups | water |
| 375 mL | 1 1/2 cups | sugar |
| 5 mL | 1 teaspoons | ground cardamon |
| 0.5 mL | 1/8 teaspoon | ground cinnamon |
| 0.5 mL | 1/8 teaspoon | ground nutmeg |
| 0.5 mL | 1/8 teaspoon | ground cloves |
| 5 mL | 1 teaspoon | rose water |
Directions:
- In a bowl, add melted butter, bisquick, powdered milk and cream. Knead together adding additional cream to moisten, a bit at a time, if necessary. Make a smooth ball, cover and let the dough rest for 30 minutes. Make into teaspoon-sized small balls.
- In a 4-litre pot, bring water and sugar to a boil, then add spices. Simmer and reduce until the mixture until syrupy. It should be about half as much liqud as before. Turn the heat off and add rose water.
- Seperately, deep fry the balls until golden-medium brown. Place on paper towels and pat remaining oil off.
- Place the balls into the syrup mixture pot and let sit overnight. The balls will absorb much of the syrup.
Serves 6
Serving Notes:
- .Gulab Jamun can be served hot or cold. Feel free to reheat in the microwave.
Substitution Notes:
- Replace all spices with 4 pods of fresh cardamon (make sure to remove the pods before using).
Source:
- asking around