Here is a recipe from my good friend Indira. She does desserts so well that everyone asks her to make them for their potluck parties . Her easy Tiramisu is to die for but her gulab jamuns are awesome.
Gulab jamun is a popular dessert in India, Pakistan, Sri Lanka, Nepal and Bangladesh and actually from the Arab desert nations. It was brought to Indian during the Mughal period. It is made of a fritter dough of sorts consisting mainly of milk solids, traditionally, khoya, an Indian milk product, and is rolled into a ball together with some flour and then deep fried. It is then put into in a sugar syrup flavored with cardamom seeds and rosewater or saffron. These days, Gulab Jamun powder is also commercially available, so the dessert can be prepared easily but at times these pre made powders may be alittle stale and loses some of it’s leavening abilities, leaving you with golf ball hard fritters.
The term gulab jamun comes from Persian, gulab, “rosewater” referring to the rosewater-scented syrup, and Hindustani word jamun from “Syzygium jambolanum”, a South Asian fruit with a similar size and shape.
3 cups Non Fat Milk Powder
1 cup Bisquick Baking Mix
1 cup Whipping cream
4 cups sugar
1 cup water
1 tsp Rose Water
3-4 Cardamom pods
Oil for frying
Mix together milk powder and bisquick. Mash up any big lumps. Take whipping cream and whip slighlty until a little frothy and light. Add to flour and milk powder mix and combine into a dough. Should come together in hand when sqeezed. Make sure it isn’t too wet.
On medium heat combine water, sugar, cardamom pods and rose water and heat until reaches a syrupy consistency. Set aside.
Now roll the dough into smooth balls or log shapes avoiding any cracks. You can put a little water on your palms when rolling to ensure a smooth surface. Make them the size of a marble. They will swell up to a ping pong ball size after frying and soaking in the sugar syrup so don’t make the jamuns too large.
Heat oil of a low to medium heat and add the jamuns. Turn over gently to brown all sides. Do not use high heat as the outside will burn with a raw center. After brown add while warm into the prepared sugar syrup. Let site for an hour or so. Can remove it from the syrup if prefer the jamuns to be less soaked. Will stay covered in the fridge for more than a week. Just heat them slightly in the microwave.