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Gulab Jamun

So many of you have requested the recipe for Gulab Jamun, so here it is! These deep-fried fritters are custardy and light, and soaked in a beautiful Rose and Saffron syrup. Trust me, once you've had one, you won't be able to stop, haha! Scroll down for the recipe :) I hope you enjoy this video :) Let's be friends on the interwebz :D Facebook Public Page: Vijaya Selvaraju Instagram/Twitter/Snapchat: @vijayaselvaraju INGREDIENTS 1 cup, Milk Powder 3 tbsp, All Purpose Flour 1/4 tsp, Baking Powder Pinch of Salt 2 tbsp, Melted Butter 1/2 cup, Milk Ghee, to grease your hands 2 cups Water 1.5 cup, Sugar 1/4 tsp, Rose Essence (or 1 tsp Rose Water) A pinch of Saffron Oil for frying (Canola/Vegetable) METHOD Combine Milk Powder, Flour, Baking Powder, and Salt. Stir to combine. Add Melted Butter, and stir until mixture resembles breadcrumbs. Then add Milk, and gently stir until all ingredients are incorporated. Allow formed dough to sit at room temperature for 5 minutes to slightly firm up. Grease hands with Ghee. Gently form small balls with dough (approx. 1-1.5 inches in diameter) making sure not to overwork the dough (this can lead to a tough Gulab Jamun, so be careful) Heat 2-3 inches of oil in a deep frying pan on medium heat. Add balls, and cook for 5-7 minutes until dark brown in colour. Prepare syrup by heating water and sugar, and simmering for 5 minutes until sugar has dissolved and slightly thickened. Add Rose Essence and Saffron. Immerse the hot Gulab Jamun balls immediately into the syrup, and allow to soak for a minimum of 10 minutes. The Gulab Jamun will puff up as they soak. Serve warm, hot, cold, whichever way you like! Gulab Jamun is delicious no matter which way you eat it :D Happy Bee by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/