Ingredients:
• For jamuns:
• 1 cup – Flour
• 2 tsp – baking powder
• 1 cup – Bisquick
• 1 cup – Cream (may be substituted with half and half)
• 2 tsp – baking powder
• 1/2 cup – Butter
• 3/4 tsp – Cardamom (ground)
• Ghee for deep frying (may be substituted with vegetable oil)
• 2 cups – dry powdered Milk
• For syrup:
• 1/2 tbsp – rose water
• 3 cups – Sugar
• 4 cups – water
• 1/4 cup – Brown sugar
Method:
- Combine all the ingredients for the syrup except for the rose water in a heavy saucepan. Boil together to make a thick, sugary syrup.
- The rose water will be added when the gulabs are in the saucepan. Always keep the syrup warm.
- Sift together the dry ingredients for the jamuns. This includes the flour, bisquick, dry powdered milk, baking powder, baking soda, ground cardamom.
- Next, warm up the cream and melt the butter.
- Combine the two and then slowly pour this into the dry mixture while kneading the dough very slowly with hands.
- Turn out onto a lightly floured surface and knead until elastic and very smooth.
- Break off little pieces about the size of a quarter.
- Roll pieces into smooth little balls.
- Heat the vegetable oil until hot.
- Drop a very small piece of dough in and when it rises to the top, the oil is ready.
- Watch the temperature carefully since these little balls will burn easily. Drop a few balls in at a time.
- Fry until dark golden brown.
- Remove and immediately drop into warm syrup.
- Let them soak in the syrup until all are finished. Put gulab jamuns and syrup in a serving dish and sprinkle the rose water.
- Shredded coconut may also be added for garnish.
- These can be prepared a day ahead. They taste amazing either warm or cold.
- Before serving, they can be reheated in the syrup.
Recipe courtesy of Sejal