A Catholic Foodie: The Gratifying Gulab Jamun

Divali is over but everyone loves a good Gulab jamun or ‘big kurma’ as many call it! Try this amazing recipe from Country Kitchen and let us know how it goes!

Country Kitchen’s – GULAB JAMUN

3 cups flour

1 ½ cups full cream milk powder

1 cup cold butter (cubed)

1 tbsp cardamom

1 tbsp spice

1 ½ tbsp ground ginger

1 ¼ cups milk

oil for frying

Sugar syrup

½ cup water

2 bay leaves

cinnamon stick

1 ½ cups sugar

3 tbsp Full Cream Milk Powder

Method

1. Put flour, full cream milk powder into a bowl with all spices and ginger. Add in cold butter and ‘rub’ into flour mixture until it reaches a grainy consistency.
2. Add in liquid milk and knead into a smooth dough. Leave dough to rest for 15–20 minutes.
3. Portion dough into small pieces (1.5 – 2 tbsp amounts) and shape.
4. Heat oil and keep on a very low heat. Add in Gulab jamun a few at a time and fry until golden (you can crack one open to ensure it is properly cooked).
5. Place sugar, water, cinnamon, and bay leaf into a pot and bring to a boil until thick.
6. Place gulab jamun in a large bowl and pour syrup over them. Mix them together until coated. When the sugar begins to dry add in the three tablespoons of milk powder and mix.