Jyneelle’s granny shows her how to make Gulab Jamun using Kerrygold Milk Powder & Kerrygold Pure Irish Butter. Gulab Jamun also locally known as “fat kurma” is an Indian milk and flour based dessert that is deep fried and tossed in a sugar mixture called pag. Special thanks to Kerrygold & Vemco Ltd for sponsoring this video. For more information check out http://www.vemcott.com/kerrygold
3 cups flour
1 tsp baking powder
1 ½ cups milk powder
1 cup cold butter (cubed)
1 tbsp cardamom
1 tbsp cinnamon
1 ½ tbsp ground ginger
1 ¼ cups milk
oil for frying
Sugar Mixture or Phag
½ cup water
2 bay leaves
1 cinnamon stick
1 ½ cups sugar
3 tbsp powdered milk
Gulab Jamun Method
Put flour and powdered milk into a bowl with all spices and ginger. add in cold butter and “rub” into flour mixture until it reaches a sandy consistency.
Add in milk and knead into a smooth dough. Leave dough to rest for 15 – 20 minutes .
Portion dough into small pieces (approximately 1½ – 2 tbsp amounts) and shape into the gulab jamun
In a wide pan heat oil and keep on a very low heat. Add in gulab jamun a few at a time and fry until golden (you can crack one open to ensure its properly cooked)
When all the gulab jamun are fried, set aside and start on the sugar for coating. Place sugar, water, cinnamon and bay leaf into a pot and bring to a boil. The mixture is usually ready when it produces ‘sugar strings’
Place gulab jamun in a large bowl and pour syrup over them. Mix them together until all the gulab jamun are coated, when the sugar begins to dry add in the three tablespoons of powdered milk and mix to distribute evenly.
Cool and serve, it can be stored outside the refrigerator in an airtight container.