Ok, I must admit that I am not that fond of this Indian dessert. It's way too sweet to my taste and way too milky. Then why did I make it? Well, I made it because my family seem can not get over how sweet, delicious and fragrant this little balls are. I am sure some of you also have the same experience where you cook or bake something because your family really like it, right? Today, is that day where I actually make something that I am not keen of eating it. Maybe just a little taste to make sure it is eatable.
So, for those of you who really like sweet (literally really really sweet) dessert, this might just be the right dessert for you.
Recipe adapted from: The Spice Box, Vegetarian Indian Cookbook
by: Manju Shivraj Singh
make about 20 - 24 balls
2 cups instant dried milk powder
1 cup self-raising flour
1 tbs baking powder
1 tbs ghee or oil (I used melted butter)
1 cup milk
2 cups oil for frying (I used canola oil)
In a large bowl, combine all ingredients except the oil for frying. Take a small piece of the dough about the size of a walnut and form into a ball, continue with the rest of the dough. Fry in hot oil until deep brown. Drop the balls into the rose syrup, and let them cool completely while absorbing the syrup. Serve 2 or 3 gulab jamuns per person, with a few tablespoons of rose syrup.
2 cups sugar
1 cup water
2 whole cardamoms
pinch of saffron, dissolve with 1 tbs hot water
1 tsp rose water (I used 2 tsp, just because ... )
Boil the sugar, water, whole cardamom and saffron water until reach the consistency of a thin syrup, cool slightly before adding rose water.