Gulab Jamun - Authentic
| Category | Desserts
|
| Classification | Indian |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Cooking of India |
| Comment | |
Ingredients
- 4 1/4 cups milk
- 1 tablespoon cream of wheat
- 1 cup sugar
- 1 1/2 cups water
- 1 pinch cream of tartar
- 1 teaspoon bottled rose water
- 1 pod cardamom
- OR
- 12 seeds cardamom
- 1 1/2 cups ghee
Directions
In a heavy 5-6 quart saucepan, bring 1 quart of milk to a boil over high heat, stirring constantly to prevent skin from forming on the surface. Reduce heat to moderate and, stirring frequently, cook for about 1 1/2 hours longer, or until the milk is reduced to about 1/2 cup and is almost as thick as cream cheese. Watch carefully for any sign of burning, especially during the last half hour of cooking and regulate heat accordingly. Transfer the thickened milk to a marble slab, a large shallow metal roasting pan or a baking sheet. When it is cool enough to handle, knead it by pushing it down, pressing it forward several times with the heel of your hand and gathering it together into a ball. Repeat for 2 or 3 minutes, then slowly begin to add the Cream of Wheat, working it into the milk a teaspoon or so at a time, Continue to knead for about 10 minutes, until the milk mixture becomes firm and smooth. If it begins to crumble, moisten it by rubbing your fingers with a little ghee before kneading further. Divide the kneaded mixture into 16 equal portions and pour the remaining 1/4 cup of milk into a shallow bowl. Moistening your hands with the milk, roll each portion between your palms into a compact ball. Make the syrup in the following fashion: Combine the sugar, water and cream of tartar in a heavy 3-4 quart saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook uncovered and undisturbed for about 5 minutes, or until the syrup reaches a temperature of 220 degrees on a candy thermometer. Remove the pan from the heat and stir in the rose water and cardamom seeds. In a 10inch karhai or a 12 inch wok or in a heavy 6-8 inch skillet, heat the ghee to a temperature of 350 degrees on a deepfry thermometer. Fry the milk balls in the hot fat 6 or 8 at a time, turning them about with a slotted spoon for 2 - 3 minutes, or until they are browned on all sides. As they brown, remove the balls from the oil with a slotted spoon and place them in the warm syrup to steep while you fry the remaining batches. Soak the milk balls in the syrup for at least 4 hours before serving them on a deep platter with the syrup poured over them.
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