Gulab Jamun or Kala Jam (Waffle Balls) recipe
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Ingredients
- 2 cups water 2 cups white sugar ½ teaspoon ground cardamom 2 drops rose water 1 pinch saffron ½ cup instant dry milk powder (such as Carnation®) 2 tablespoons all-purpose flour ¼ teaspoon baking soda 1 tablespoon unsalted butter (such as Land O'Lakes®) 2 tablespoons plain yogurt 2 cups vegetable oil for frying
Nutrition Info
- 186.9 caloriescarbohydrate: 36.1 gcholesterol: 3.2 mgfat: 4.7 gfiber: 0.1 gprotein: 1.3 gsaturatedFat: 1.1 gservingSize: -sodium: 45.1 mgsugar: 35 gtransFat: : -unsaturatedFat: : -
Directions Gulab Jamun or Kala Jam (Waffle Balls)
Directions
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Combine water, sugar, cardamom, rose water, and saffron in a saucepan, bring to a boil. Reduce heat and simmer until 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 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 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 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, 45 minutes to 1 hour.