Dessert

Gulab jamun (Pakistan)

Name: Gulab jamun (Pakistan)
Total time: 45 min
Yield: serves 6 (about 16 balls)
Ingredients: 200 g Milk powder; 30 g Flour; 1/4 tsp Baking powder; 60 ml Milk; 20 g Butter; 300 g Sugar; 4 pods Cardamom; 1 pinch Saffron; 500 ml (for frying) Neutral oil; 1 (a few drops) Lemon; 1 tbsp (optional) Pistachios

Preparation time: 45 min
Servings: serves 6 (about 16 balls)

Ingredients

serves 6 (about 16 balls)

Milk powder — to buy200 g
Flour — to buy30 g
Baking powder — to buy1/4 tsp
Milk — to buy60 ml
Butter — to buy20 g
Sugar — to buy300 g
Cardamom — to buy4 pods
Saffron — to buy1 pinch
Neutral oil — to buy500 ml (for frying)
Lemon — to buy1 (a few drops)
Pistachios — to buy1 tbsp (optional)

Preparation

In a bowl, mix the milk powder, flour and baking powder, then work in the melted butter with your fingertips until you get a sandy texture.
Add the milk little by little and knead lightly (without overworking the dough) until you get a smooth, supple dough, a bit like gnocchi dough.
Shape small smooth balls with no cracks in oiled hands (a crack would make the ball burst during frying); cover and let rest for 15 minutes.
Meanwhile, make the syrup: bring the sugar and 300 ml water to a boil with the crushed cardamom pods and saffron, simmer for 5 minutes then add a few drops of lemon and keep warm.
Heat the frying oil over low-medium heat (140-150°C, lower than a classic deep-fry): too high a heat would brown the outside before the inside is cooked.
Fry the balls in small batches, turning gently, for 8-10 minutes, until evenly browned all the way through.
Drain and immediately drop them into the hot syrup, letting them soak for at least 30 minutes (they will swell as they absorb the syrup).
Serve warm or at room temperature, optionally sprinkled with a few crushed pistachios.

Dessert

Gulab jamun (Pakistan)

Preparation time: 45 min
Servings: serves 6 (about 16 balls)

Ingredients

serves 6 (about 16 balls)

Milk powder — to buy200 g
Flour — to buy30 g
Baking powder — to buy1/4 tsp
Milk — to buy60 ml
Butter — to buy20 g
Sugar — to buy300 g
Cardamom — to buy4 pods
Saffron — to buy1 pinch
Neutral oil — to buy500 ml (for frying)
Lemon — to buy1 (a few drops)
Pistachios — to buy1 tbsp (optional)

Preparation

In a bowl, mix the milk powder, flour and baking powder, then work in the melted butter with your fingertips until you get a sandy texture.
Add the milk little by little and knead lightly (without overworking the dough) until you get a smooth, supple dough, a bit like gnocchi dough.
Shape small smooth balls with no cracks in oiled hands (a crack would make the ball burst during frying); cover and let rest for 15 minutes.
Meanwhile, make the syrup: bring the sugar and 300 ml water to a boil with the crushed cardamom pods and saffron, simmer for 5 minutes then add a few drops of lemon and keep warm.
Heat the frying oil over low-medium heat (140-150°C, lower than a classic deep-fry): too high a heat would brown the outside before the inside is cooked.
Fry the balls in small batches, turning gently, for 8-10 minutes, until evenly browned all the way through.
Drain and immediately drop them into the hot syrup, letting them soak for at least 30 minutes (they will swell as they absorb the syrup).
Serve warm or at room temperature, optionally sprinkled with a few crushed pistachios.