More commonly referred to as Rasgullah here in Mauritius, Gulab Jamun is made up of small milky balls fried and soaked in a syrup. Quick and easy to make for dessert, it is suitable for vegetarians too.
Ingredients 2 cups of milk powder
1 1/2 cup of self raising flour
1 tbsp ghee ( clarified butter)
1 tsp cardamom powder
A few saffron strands
1 cup sugar
1/2 cup water
A few cardamom pods
In a big bowl, add the milk powder, flour, cardamom powder and rub in ghee.
Add water or milk and mix in to obtain a smooth and soft dough.
Your dough must be smoother than this one. By the time I had this picture taken, it has already dried out. So, make sure it is as smooth as possible
Using the palm of your hand, form small balls 1 cm in diameter. As you work your way through the dough, you will notice it becoming dry. Now, here is a tip that will help keep the moisture in. Just dip your fingers in a little of water and continue with the ball shaping.
Form your balls
Heat oil in your frying pan. Take care not to allow the oil to become too hot or too cold. It should be on medium heat to allow the balls to cook throughout.
Deep fry on medium heat until dark colored but make sure not to get them burnt.
Prepare your syrup by mixing sugar, water, saffron strands and whole cardamoms and bring to boil. Take off the heat and leave to cool down.
Add the syrup to your fried Rasgullahs and leave to soak for a few hours. You will notice the balls doubling in size.