Gulab means rose and jamun is an Indian berry that is dark purple and has a very special taste. They are deep-fried, soft balls that are soaked in sugar syrup. The name is given because in many recipes rose water is used in the syrup and they are deep-fried on low heat until they almost get a black-purple color. I haven't fried mine for that long and then they naturally become lighter. This is a popular dessert not only in all states of India, but also Nepal, Bangladesh and Sri Lanka. They can be served hot in the syrup together or served without the sugar syrup rolled in coconut pulp.
Both ghee and oil can be used for frying, I prefer ghee for a gourmet taste. Unfortunately, the dessert is difficult to make lactose-free since powdered milk is a key ingredient. This recipe makes about 25 pieces.
GULAB JAMUN
125 gr. Viking dry milk
30 gr. unpressed paneer
1/8 teaspoon baking soda
30 gr. wheat flour
1 dl cream
6 tablespoons ghee for frying
Sugar syrup:
300 gr. sugar
200 g water
3 green cardamom pods
Procedure:
- Paneer should be well drained and not pressed, but like a mass. Put all the ingredients except cream in a bowl and mix out any lumps. Make a dough with cream. Shape into small balls the size of walnuts, there must be no wrinkles in the balls to avoid them bursting during frying.
- Remove the skin and roughly crush the cardamom seeds. Measure out the sugar and water. Place everything in a saucepan and place over medium heat until all the sugar has completely dissolved. Remove the saucepan from the heat.
- Heat ghee , fry the buns on low heat until they turn brown. They should be turned so that they turn brown evenly all over.
- Carefully remove with a fish strainer, let the fat drain and place in hot sugar syrup. The buns will expand and soak up the sugar syrup.
- They are served both hot and cold. Eat with a spoon. Store in the refrigerator and can last up to 14 days.
