Thursday, June 28, 2012

Gulab Jamun (Milk Balls)

I must say I am not much interested in cooking.  I like to look at food and dream about eating it, but making it is just not my thing.

 Recently, Hubby, I and our good friends , went to an Indian restaurant and enjoyed a brilliant meal which ended in a dessert called Milk Balls.  They brought a dish with two golf sized balls soaking in a syrup.  I was so full that I was only able to eat one and regretted it all the next day because I craved the one I left behind.   I went on-line and found a recipe which wasn't quite right.  I soldiered on and finally found  THE RIGHT ONE  I changed the sugar syrup though.  I added a pinch of cinnamon and 1/2 cup more sugar and 1/2 cup less water.  I also used all the seeds from the cardamom pod.

My Version

1/2 cup powdered milk (skim)
2 TBSP flour
2 TBSP  Greek yogurt
1 TBSP canola oil
1/4 tsp baking soda

1 1/2 cups water
2 1/2 cups sugar
1/4 tsp cinnamon powder
seeds from a cardamom pod ground to a powder

I mixed my dough and let it sit for about 10 minutes
Make the syrup and boil for a minute and let simmer while making the dough balls.
Roll your dough into small balls about 30 mm (they should be smooth without cracks)  You can rub some oil onto your hands as the dough is pretty sticky.
Ensure you cook your dough balls in enough oil to cover them and on low heat.  They must cook slowly.  I have a gas stove and put the burner on 3.   Cook your dough for about 10 minutes moving them around to brown evenly.  Cook them to a dark brown as shown.  When finished, place on a paper towel to drain the oil and immerse them in the syrup.  Let sit in the syrup for about an hour.  They will swell up quite a bit.  These can be made the day before.  The longer they sit, the better they are!  I serve mine with ice cream!