Birthday's are great occasion to prepare sweets and cakes. In India, payasam/ kheer is prepared on our star birthday's and I used to always look forward to it. These days, I always opt to baking a cake and leave the traditional sweets for Indian festival or celebrations. But, yesterday I decided to make gulab jamun in the place of cake, added a few candles and celebrated my brother in law's birthday. He loves gulab jamun's and so does everyone in the family. This recipe was adopted from the cook book, "The food of India". I used the mawa milk powder instead of non fat milk powder suggested. This adds a lot more flavor to the gulab jamun than the regular milk powder. It was super easy to prepare and they disappeared in one afternoon.
Measuring Cups and Spoons
Heavy Bottom Pan
Sugar - 2 cups
Water - 3 cups
Saffron - a few pinches
Cardamon - a few pods powdered
Mava Milk Powder - 1 cup
Self Raising Flour - 2 tbsp (to prepare at home: Add 1 cup APF + 1 1/4 tsp Baking Powder + 1/2 tsp
Cream of Wheat/ Rava - 2 tbsp
Ghee - 2 tbsp
Milk - 3 tbsp
Oil - enough for frying.
1. In a heavy bottom pan add sugar and water allow to come to a boil. Reduce the heat and let it simmer for 3-4 minutes. Remove from heat, add saffron and cardamon powder.
2. Add all the dry ingredients ( milk powder, self raising flour, rava ) and mix well with your fingers. Add ghee and rub it into the mix. add a powdered pinch of saffron. Add milk and make it into a stiff dough.
3. Make balls by lightly rolling them without pressing them too hard and keep aside. The balls must be the size of a quarter.
4. Heat the oil on medium heat, add a tiny bit of the dough into the oil to see if it ready for frying. If the dough surfaces up easily reduce to heat to a little over low.
5. Drop a few balls at a time and using the spatula keep twirling the oil and moving the balls. When they turn golden brown add them to the syrup. Allow them to soak well, cool and serve them.