Gulab Jamun



The dough will be sticky and look similar to this.
Left: Chasni/Sugar Syrup. Right: Frying Oil
Roll 1 inch sized balls
Put a batch into the oil, they will go to the bottom
After a minute, they will come up. If they don't then just bring them up with your spatula. Roll spatula over gulab jamun like this for even frying.

 GULAB JAMUN
Prep Time: 30 minutes, plus 2 hours wait time for dough Cook Time: 1 to 2 hours
Ingredients
Dough
1 cup Pioneer Brand Baking Mix
2 cups instant non-fat dry milk
1 cup heavy cream 
1/8 teaspoon fresh green cardamom, grounded

 Chasni/Sugar Syrup
4 cups sugar
3 cups water

 For Frying
3 quarts oil or enough oil to fry

 For Remaining Chasni/Sugar Syrup
Remaining chasni/sugar syrup
1/4 teaspoon fresh green cardamom, grounded
1/4 teaspoon rose essence 

 Directions
  1. Sift Pioneer Brand Baking Mix and instant non-fat dry milk into a bowl. For the instant non-fat dry milk, you can crush it in your hands so it becomes powdery.
  2. Mix in heavy cream to dry mixture until the dry ingredients absorb the heavy cream.
  3. Mix in fresh cardamom. Cover bowl and set aside for 2 hours. The dough will be sticky.
  4. After 2 hours, the dough will be sticky. Mix everything up really well. The dough is now ready. If the dough is too sticky, you can add some instant non-fat dry milk. If dough is too dry, add another 1/2 to 1 cup heavy cream.
  5. Heat up oil. It should be warm enough to cook the dough but should not be boiling. Drop a small amount of dough to see if the dough rises to the top
  6. Heat up sugar and water and bring it to a boil. After it comes to a boil, reduce heat to medium-high and cook for 15 minutes. After 15 minutes, reduce heat to low.
  7. While the oil and sugar are heating up, you can begin to roll up 1 inch sized balls of the dough. Apply a dab of oil to your palms, so the dough does not stick to your hands. Try to get as close as you can to a spherical shape, to avoid weird shaped gulab jamuns.
  8. For Frying:
    • For each new batch, lower heat of oil all the way low
    • Put a batch of 10-15 dough balls into oil. They will all go straight to the bottom.
    • After a minute, the balls will rise to the top. At this point, raise the heat to medium and cook the balls for 10-12 minutes. 
    • Every couple minutes, take spatula and roll it over the balls so the top of the balls flip over into the oil for even frying.
    • After the balls turn a medium-dark brown color, take them out of the oil and put them straight into the sugar syrup for 5 minutes.
    • Take them out of sugar syrup and put it in a separate tray.
    • Repeat frying steps for the rest of the dough balls.
  9. If you run out of the sugar syrup, heat some more up.
  10. For remaining chasni/sugar syrup, take 1/8 teaspoon ground cardamom and put it in the chasni/sugar syrup. Take remaining cardamom and sprinkle it over the gulab jamun. Add rose essence to the chasni/sugar syrup and mix it all up. 
  11. Pour the remaining chasni/sugar syrup into the tray with gulab jamun.
  12. Serve hot or cold. You can heat them up in the microwave if you like them a little warm.
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