Trini Gulab Jamoon

milk powder

🥗Healthier: coconut flour

💰Cheaper: dry milk

Coconut flour offers a lower-calorie option.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar flavor with less saturated fat.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water gives a floral note without the cost.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color at a fraction of the cost.

In a large mixing bowl, add 3 cups of all-purpose flour and 2.25 cups of powdered milk, and stir until well combined.

Add 1 cup of room temperature unsalted butter and mix until the texture is fine and resembles cornmeal.

Add 1.25 teaspoons of ground elaichi, 1.5 teaspoons of grated ginger, and 0.5 teaspoons of cinnamon, mixing until well combined.

Set the dry mixture aside and prepare the wet ingredients by mixing 0.5 cup plus 2 tablespoons of water, 0.5 cup of evaporated milk, and 0.33 cup of condensed milk until the condensed milk is dissolved.

Make a well in the center of the dry ingredients and pour in the wet mixture, mixing until just combined. The dough will be moist and sticky.

Cover the dough with a kitchen towel and let it rest for 20-30 minutes.

After resting, grease a plate with ghee and shape about 1.5 tablespoons of dough into an almond shape, ensuring the surface is smooth.

Heat 4-5 cups of vegetable oil in a heavy iron pot over medium heat, testing with a piece of dough to check if the oil is ready.

Carefully lower the shaped dough into the hot oil, stirring immediately to prevent sticking. Fry on medium to low heat for about 7 minutes until golden brown, stirring occasionally.

Remove the fried gulab jamun and place them in a dry bowl. Repeat frying the remaining dough.

To make the syrup, in a saucepan, combine 1.25 cups of water, 2.5 cups of granulated sugar, 2.5 teaspoons of grated ginger, and 3 crushed cardamom pods or 1 teaspoon of ground cardamom. Bring to a boil over medium heat for 10-15 minutes until it reaches a thick syrup consistency.

Test the syrup by lifting a spoon; it should fall back slowly and seem to pull back like a thread.

Immediately pour the hot syrup over the gulab jamun and stir for about 2 minutes until the sugar crystallizes on the surface of the gulab jamun.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens