“They’re luscious little globes of sweetness.”
Saturday afternoon, I was working on a French country stew when I got a call from my cousin, asking if he and his Mrs could drop by for an impromptu visit. Delighted at first, my sentiments shortly escalated to something of a state of panic when I realized there was nothing in the house to present to my guests. No cake, no cookies, no ice cream, not even time to dash to the bakery. No self-respecting Armenian woman is ever so ill-prepared to entertain. After chasing my tail a bit, I realized I could probably whip up a batch of those gulab jamuns I missed from Christmas Eve.
When our guests arrived, my cousin said that his wife suggested they stop at a bakery on their way, but he declared it sacrilege to bring baked goods to my house. Fortunately, despite my haste, the gulab jamuns turned out beautifully. “Coco jan, how did you get them so perfectly round?” It really wasn’t me, at all. It was simply the magic of baking soda and hot oil.
Normal people order exotic things made by native people and just enjoy them. Crazy people like me want to learn to make them at home. And I did, which means so can you. The ingredients list is short and very basic ingredients, nothing fancy. Persian Basket has liquid saffron and rosewater if you to infuse the syrup with traditional flavors.
You may just have to run to the store for the milk powder. Look for it in the baking aisle on the bottom shelf, below the cans of sweetened condensed milk. Use a deep nonstick pot to prevent the dough from sticking to the bottom. Make sure the oil is warmed slowly and bubbles gently when the dough is added so the dumplings cook evenly to the center. Follow this simple recipe and you are sure to make headlines. These exotic little gems will have everyone, even last-minute guests wondering if you have any Indian heritage in your bloodline.
Gulab Jamuns
CAUTION: Whenever frying with oil, keep little hands and furry friends at a safe distance.
Makes: 20 1″inch balls
Prep: 15 mins
Cook: 30 mins
Ingredients
Dough
2 cups dry milk powder
1/2 cup flour
2 tsp baking soda
pinch salt
6 Tb butter, melted
1/2 cup milk, @ room temp
canola oil for frying
Syrup
pinch saffron, ground
2 cups sugar
2 cups water
3-4 cardamom pods, crushed
2 tsp rose water
Garnish
Crushed pistachios & almonds
Instructions
Line a heatproof plate/tray with paper towels. Set aside.
Fill a deep, nonstick pot with about 2 inches of oil.
Place on the back burner over low, low heat.
Use a small saucepan to melt butter.
Remove from heat, set aside.
Remove your rings and give your hands a good washing.
Combine dry milk powder, flour, baking soda and salt in a big bowl.
Slowly add butter and smoosh the mixture.
Drizzle the milk and knead til a smooth dough forms.
Cover and let the dough rest while you make the syrup.
Grab a small saucepan and place over cardamom pods.
Give them a good crushing til the little seeds are release and cracked.
Toss the cardamom into the saucepan with sugar and water.
Use a mortar & pestle to crush saffron threads with some sugar.
Add to sugar mixture and set over a low flame.
Bring to a rolling bowl and turn off the heat.
Drop a bit of dough into the oil to test the temperature.
If the dough rises to the top and the edges start to bubble, you’re ready.
Take a heaping teaspoon of dough, give it a little squeeze to be sure the dough stays together.
Gently roll it into a ball between the palms of your hands.
Set it over the spider or spatula and carefully lower into the hot oil.
Fry for a couple minutes until the ball just turns golden brown all around.
Do not overcrowd the pot as the temp of the oil will drop too much.
You can easily fry 5-6 balls at once.
Turn them occasionally to be sure they cook evenly.
Remove and place the dough balls onto the paper-lined tray to cool.
Once cooled, pour syrup over them dough balls and enjoy.
Store in syrup in an covered container for up to 3 days.
“If it ain’t broke, don’t fix it.”
I have a terrible character flaw when it comes to baking There is a fundamental difference between cooking and baking. A savory recipe is really just a suggestion, but one for something sweet must be followed in detail. I have a problem obeying instructions, which isn’t a problem when I’m cooking. In baking, it could spell disaster.
This morning, I woke up early to make these luscious little gulab jamuns for my friends at the office. There was a bag of coconut flour in the pantry and I was curious how it would do as a substitute for regular flour. Feeling quite proud of my genius idea, I got right to work, without a drop of coffee in my blood. Unfortunately, the balls of dough fell apart in the oil. So, my little experiment proved me wrong. That is when I was convinced I should follow my own recipe.
Someone recently said that the price of eggs has gone up. I could not tell you the price of a dozen to save my hide, because I only care that they are free-range. Eggs are deemed a necessity, like gasoline, water and flour. Yes, flour is also a necessity, at least in my kitchen. Luckily, this recipe for gulab jamuns does not require eggs. Not only does it save money, but also calories, making it the perfect post-Christmas treat.
It wasn't till I lived here in Tucson that I had Gulab Jamuns at a small Indian restaurant. They are little sticky balls of heaven! Yours look wonderful, Colette – I wonder if I can get Mark to allow me to fry something indoors! He would certainly benefit from the results! 🙂 xx
Actually, this isn't like frying bacon.
It's a very gentle boil. If you use a deep pot and run the vent overhead, you'll be fine.
I'm not a fan of greasy messes, either!
Oh my. Donuts that soak up syrup. The Indians are geniuses. And so are you for whetting my appetite with these beauties. GREG
Now it is my turn to lick my computer screen! Wow, looks so delicious and the recipe seems like something I could attempt. Where do I get rose water? Have a wonderful weekend, my sweet friend.
My dear Colette, I never had Gulab Jamuns in my life and I never even heard of them either but they sound like bliss on a dessert plate: and the way you describe them and the way they turned out so perfectly, your guests must have been utterly delighted!
Thanks again for “the win”…
Many hugs – hope all is well in your part of the world!
Andrea
Indians have amazing food. I do hope you try my recipe, G.
You're so cute! persianbasket.com has rose water and everything else you need.
Hi, Andrea hon. So glad you've been introduced to something new. I do hope you try making these. They are so easy and delicious. I know you'll love them.
Sorry your apron is so late. I'm waiting for the screenprinting and will work on a custom logo for you soon.
xoxo
I was reading this post with a heart full of love and joy and a lip which had widened into a glowing smile. As an Indian who has grown up eating these sweet liquid filled spheres of yumminess, I vouch that these are one of the most perfect Gulab Jamuns that I have ever laid my eyes on. I am delighted to know that your Christmas celebrations had an INDIAN tinge to it. I am truly happy that you decided to make Gulab jamuns for your impromptu guests when you could have made something else. All these and much much more makes me want to send you a bear hug. A beautiful post with gorgeous looking delectable Gulab Jamuns.
What a compliment, Lovely Piyali! You really made my day! xoox