Tuesday, November 28, 2023
HomeDessertsGulab Jamun or Kala Jam (Waffle Balls)

Gulab Jamun or Kala Jam (Waffle Balls)

2 cups water
2 cups white sugar
1/2 teaspoon ground cardamom
2 drops of rose water (optional)
1 pinch of saffron (optional)
1/2 cup instant dry milk powder (such as CarnationĀ®)
2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1 tablespoon unsalted butter (such as Land O’LakesĀ®)
2 tablespoons plain yogurt
2 cups vegetable oil for frying

Combine water, sugar, cardamom, rose water, and saffron in a saucepan; bring to a boil. Reduce heat and simmer until the consistency is syrupy 5 to 10 minutes.

Mix milk powder, flour, and baking soda in a bowl until well combined. Slowly mix in butter and yogurt until the dough comes together. Let Gulab dough rest for 5 minutes. Shape into smooth balls the size of pennies.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Test the temperature of the oil by dropping it in a small piece of dough. When it sits at the bottom of the pan for 1 minute before coming to the surface, the oil is ready.

Fry 4 Gulab balls at a time, stirring carefully, until dark golden brown on all sides, about 2 minutes. Drain on a paper-towel-lined plate. Repeat with the remaining Gulab.

Bring syrup back up to a boil and drop in fried Gulab. Remove from heat and let them soak in the syrup, covered, for 45 minutes to 1 hour.

Gulab Jamun or Kala Jam (Waffle Balls)

Rating: 5

Preparation Time: 10 m
Cooking Time: 17 m
Total Time: 1 h 17 m

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