Emily makes her favourite Divali treat, Gulab Jamoon using products from Cuisine to make the most tender, crumbly and delicious traditional Divali treat.
Ingredients
Dough
- 3 ½ cups of flour
- 1 cup of toasted full cream milk powder recipe below
- 2 tsp of ground cardamom
- 4 oz of vegetable shortening/Cookeen cold
- 4 oz of unsalted butter cold
- 4 tbsp of sweetened condensed milk
- ¼ to ½ cup of evaporated milk
- Vegetable oil for frying
Syrup
- 2 ¼ cups of granulated sugar
- 4 cups of water
- 1 tsp grated fresh ginger
Instructions
Toasted Milk Powder
- Add milk powder to a frying pan.
- Stir until brown and remove from heat.
Gulab Jamoon
- In large bowl, combine dry ingredients.
- Using clean hands, rub the butter and shortening into the dry ingredients until it looks mealy and crumbly.
- Add the sweetened condensed milk to the crumbly mixture and work in using clean hands.
- Pour in evaporated milk, slowly and work into the mixture and form into a soft dough. It should resemble cookie dough.
- Cover the dough with a damp paper towel and let rest for 20 minutes.
- If the dough feels dry after the resting time, add a bit more evaporated milk.
- On a medium low flame, heat a pot of oil for deep-frying. The oil should take about 15 minutes to heat up.
- While the oil is heating up, form 2-inch long logs with the dough. You should get 24 logs from this mixture.
- Drop a small piece of dough into the oil to test the temperature. It should sink to the bottom of the pot and then quickly pop up, covered in tiny oil bubbles.
- Fry the gulab jamoon, about five at a time, constantly moving it around the oil. This ensures even browning. Fry until golden brown.
- Transfer the fried gulab jamoon on a dish lined with paper towel.
- Place sugar and water into a large pot.
- Allow it to boil to a thick syrup. This should take about 20 minutes. Add ginger to syrup.
- Once a thick syrup has formed, remove from flame and drop gulab jamoon (3 at a time) into the hot syrup.
- Roll the gulab jamoon around in the syrup until totally coated.
- Allow to cool totally before serving. The syrup will crystallize onto the dough.
Video
Tried this recipe?Let us know how it was!
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