Another Indian delicacy that I love most, Gulab Jamun! I took the opportunity while the husband is here, at least he can guide me all through the steps. I’m glad it was a success, take note it was my first time to make this.
1 cup Nido milk powder
1/4 cup All purpose flour (I used Queen brand)
3 tsp unsalted butter (I used Dari Creme as it was the only available in the fridge)
1/4 cup Alaska evap milk
1/8 tsp baking soda
Sugar (I used almost a half kilo)
5 cups of water
4 cloves of whole cardamom
1. In a saucepan put water, sugar and cardamom cloves. Bring it to boil while you prepare the mixture, and keep the gas in medium heat. This will be actually your Gulab Jamun’s syrup. When it’s done, set aside and let it cool down.
2. Mix the dry ingredients, add the melted butter carefully.
3. When everything is mixed well, add the milk and work on the dough till you get a smooth texture. Add milk if necessary. The dough should actually stick to your hand when you touch it. Just make sure that the dough is well kneaded.
4. Let your dough rest for a while. After few minutes, make balls smaller than a Php1 coin. Balls should be smooth, soft and without cracks.
5. Deep fry the balls until they are golden brown. Balls turn brown so quickly so make sure to put only 6pcs, by batch.
6. Set them aside once done, and have them soaked in the syrup that you made earlier. Soaking them overnight gives better taste.