Gulabjamun - Fried Milk Balls in Scented Syrup
PREPARATION AND COOKING TIME:
YIELD: 20 small / 10 large
- Boil for 10 minutes, syrup consisting of:
- 2 cups water;
- 1 1/2 cups sugar;
- Add 1 tbsp rose water, set aside and keep warm;
- Sift and mix quickly until smooth:
- 1 cup dried milk powder;
- 1 tbsp self-raising flour;
- 1/4 cup warm milk as needed;
- 1 teaspoon ghee;
- Roll into 20 balls;
- Drop into 3" deep ghee and cook slowly, turning them regularly, from 215° to 230° for 30 mins;
- After 5 mins the balls will rise to the surface;
- When golden brown soak for min. 2 hours in syrup. If balls collapse in the syrup cook for 5 minutes more;
- Serve warm or at room temperature.
See also:
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