milk balls

I’ve had this in a local Indi­an restau­rant, and it’s beyond delicious…so I googled the recipe, and came upon this one. I’ll try this recipe some­day and tell you how it went:

Gulab Jaman (Milk Balls in Syrup)

Gulab Jaman is pop­u­lar through­out the Indi­an sub-con­ti­nent, and is served on fes­tive occa­sions includ­ing Eid. They are very sweet and make a syrupy rich dessert.

Ingre­di­ents
Serves 6–8
Prepa­ra­tion time: 30 mins
Total cook­ing time: 45 mins

125g koya or dried milk powder
1 egg
1 tbsp plain flour
250g sugar
12 tsp oil/ghee
½ tsp saf­fron (option­al)
4 green car­damoms, ground

Method
1/ Grind the car­damoms and saf­fron and mix in the koya
2/ Mix egg white and plain flour into koya to make nice dough. Make small round balls or egg shapes (about 16–20)
3/ Mix the sug­ar with 200ml water, bring to boil and sim­mer for 15 min­utes until the syrup is a thick consistency.
4/ Heat the oil in a deep fry­ing pan. Fry the dough balls until they are gold­en brown, take out from the oil and place straight into syrup. After a while they will be ready to serve.

Tips
Serve Gulab Jaman in a bowl with car­damoms and a sprin­kling of des­ic­cat­ed coconut and a few rose petals and a few sil­ver leafs.
They are deli­cious served hot or cold and great with some sin­gle cream poured over.
They can be kept frozen and then lat­er warmed in a microwave for 30 sec­onds each.

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