1. In a heavy-bottomed saucepan, bring water, sugar, saggron and food color to boil. Reduce heat and simmer for 10-15 minutes. Remove saucepan from heat. 2. In a large bowl, combine nonfat milk powder, cream of wheat, flour, baking powder, nutmeg, cardamoms and saffron. 3. Add margarine and rub in with fingertips until the mixture looks like fine bread crumbs. 4. Slowly add nonfat milk (about 1/2 cup), make a soft dough, and let stand for 30 minutes. 5. Lightly oil palms of your hands with canola oil, take a spoonful of dough at a time and shape into 24 round balls. 6. In a deep frying pan, heat oil and deep fry milk balls over a gentle heat. The balls will swell and trun over by themselves. Fry until golden brown. If the balls do not turn over, turn them over with a spoon. 7. Lift with a perforated spoon and drain on paper towels. 8. Place Gulab Jamun in a serving bowl and pour warm syrup over them and soak for at least 30 minutes. Serve warm or cold. This is the recipe from the healthy Indian cook book. Not authentic.
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