Gulab Jamun
A sweet, fried Indian take on American donut holes, this is a favourite Indian dessert for many!
Ingredients
Gulab Jamun
- 1 cup Bisquick (if you don't have Bisquick available, jump to notes to create your own mixture!)
- 2 cups dry powdered milk
- 1-2 tbsp butter
- 2 tbsp cold water
- 2 cups oil for frying
Syrup
- 1 cup water
- 2 cups granulated sugar
- Few drops rose essence (found in Indian grocery stores)
Instructions
- Mix together Bisquick and powdered milk with the butter till you get a mealy consistency. Bind the mixture together with a little cold water or milk. Add the liquid a little at a time as it gets sticky if you add too much.
- Form lightly into walnut-size balls (about an inch in diameter).
- Heat about 2 cups vegetable oil on high heat until hot, about 10 minutes. Lower heat and fry the balls in the hot oil, tossing gently till evenly browned. They brown very quickly so remove them as soon as you get a rich brown (not black) color, less than 5 minutes. Drain on paper towels.
- Prepare sugar syrup by bringing 2 cups sugar and 1 cup of water to boil. Let boil for about 5-8 minutes. Turn off the heat and add a few drops of rose essence. Dip the fried balls into the syrup. When cool, keep in the refrigerator for at least four hours before serving.
Notes
If you don't have Bisquick available, you can create your own mix with 1 cup all-purpose flour, 1 ½ tsp baking powder, ¼ tsp salt, and 1 tbsp butter.
Gulab Jamun taste delicious with ice cream or whipped cream.