This is a classic Indian sweet treat. Soft, milky dumplings soaked in a fragrant rose syrup. It’s delightful when paired with fresh cream, kulfi, or ice cream. For an extra touch of elegance, top each serving with a delicate sprinkle of gold leaf.
Ingredients
4 cups of powdered milk
12 tablespoons of all-purpose flour
8 tablespoons of melted ghee (clarified butter)
2 teaspoons of baking powder
2 cups of warm milk
4 tablespoons of chopped almonds (optional)
4 tablespoons of chopped pistachios (optional)
4 tablespoons of golden raisins (optional)
4 small pinches of ground cardamom
4 quarts of vegetable oil for frying
5 cups of granulated sugar
28 fluid ounces of water
4 teaspoons of rose water
4 small pinches of ground cardamom
Step 1
In a large bowl, combine the milk powder, flour, baking powder, and cardamom. Add the almonds, pistachios, and golden raisins, and stir to mix. Pour in the melted ghee, followed by the milk, and continue mixing until everything is thoroughly combined. Cover the bowl and let it sit for 20 minutes.
Step 2
In a spacious skillet, combine the sugar, water, rose water, and a small amount of cardamom. Bring the mixture to a boil, then let it simmer for about a minute. Remove from heat and set aside.
Step 3
Fill a large heavy pot halfway with oil. Cook over medium heat for about 5 minutes. Knead the dough until it is soft and divide into about 20 small balls. Reduce the heat to low and fry the pork chops in one or two batches. After about 5 minutes, they will start to float and expand to twice their size, but their color will not change much. When the jamun floats, reduce the heat to medium and stir frequently until it turns light golden brown. Spoon off the oil on paper towels and let it cool. Remove from paper towels and cool slightly.
Step 4
Place the product in the pan with the syrup. Cook over medium heat for 5 minutes, gradually absorbing the syrup. Serve immediately or store in the refrigerator.
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