Gulab Jamoon

Gulab Jamoon, Fat Kurma

Emily makes her favourite Divali treat, Gulab Jamoon using products from Cuisine to make the most tender, crumbly and delicious Gulab Jamoon 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
• 4oz of vegetable shortening/Cookeen (cold)
• 4oz of unsalted butter (cold)
• 4 tbsp of sweetened condensed milk
• ¼ to ½ cup of evaporated milk
• Vegetable oil for frying

Ingredients (Syrup)

• 2 ¼ cups of granulated sugar
• 4 cups of water
• 1 tsp grated fresh ginger

Method – Toasted Milk Powder

1. Add milk powder to a frying pan.
2. Stir until brown and remove from heat.

Method – Gulab Jamoon

1. In large bowl, combine dry ingredients.
2. Using clean hands, rub the butter and shortening into the dry ingredients until it looks mealy and crumbly.
3. Add the sweetened condensed milk to the crumbly mixture and work in using clean hands.
4. Pour in evaporated milk, slowly and work into the mixture and form into a soft dough. It should resemble cookie dough.
5. Cover the dough with a damp paper towel and let rest for 20 minutes.
6. If the dough feels dry after the resting time, add a bit more evaporated milk.
7. On a medium low flame, heat a pot of oil for deep-frying. The oil should take about 15 minutes to heat up.
8. While the oil is heating up, form 2-inch long logs with the dough. You should get 24 logs from this mixture.
9. 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.
10. Fry the gulab jamoon, about five at a time, constantly moving it around the oil. This ensures even browning. Fry until golden brown.
11. Transfer the fried gulab jamoon on a dish lined with paper towel.
12. Place sugar and water into a large pot.
13. Allow it to boil to a thick syrup. This should take about 20 minutes. Add ginger to syrup.
14. Once a thick syrup has formed, remove from flame and drop gulab jamoon (3 at a time) into the hot syrup.
15. Roll the gulab jamoon around in the syrup until totally coated.
16. Allow to cool totally before serving. The syrup will crystallize onto the dough.