THE RECIPE TO MAKE SOME GULAB
JAMUNS, THAT WE READ ABOUT
"THE MYSTERY OF
THE MISSING GULAB JAMUNS"
I have copied the
story on the pages of
AND WHICH WAS FIRST PRINTED IN
"DIMDIMA" a wonderful childrens paper, sent to you
from India. edition October
THE RECIPE IS
Recipes from Tamilnadu to
Tex-Mex from my kitchen with
1 cup of non-fat milk
All purpose flour ½
Baking soda 2 tbsp Melted
to make a medium stiff
doughSyrup: (make it earlier and keep
cups of sugar 1
cup of waterCardamom - crushed seeds of 2
Combine the sugar
and water in a pan. Heat until the sugar dissolves.
Then, add crushed cardamom and remove from heat.
(The syrup should be slightly warm when adding
If you like more
syrup, just make 1.5 to 2 times the amount stated
in the recipe.
2. Heat oil on medium
heat. As the
oil heats, combine flour, milk powder, baking soda,
salt, and butter.
Slowly add milk to make a medium stiff dough.
Take small pieces of the
dough (about nutmeg sized) and roll into balls.
(Note: Keep in mind
that the dough will expand and enlarge on hitting
the oil, so make the
balls smaller than you want the end size to be!)
Keep the dough balls aside, covered with a slightly
damp cloth to prevent them from drying
Slowly, slip the balls into the warm oil. You may
need to fry them in 2
batches, depending on the size of your pan. Gently
and slowly, shake
the balls around in the oil to cook them evenly.
When they are golden
brown and rise to the top of the oil, remove them
and allow them to
cool until just slightly warm.
4. Add the cooled
balls to the
Allow the flavours to develop in the
refrigerator for 24
hours before serving, for best results. Warm jamuns
before eating and enjoy every luscious bite!