Gulab Jaman (Jambu)
Gulab Jaman (Jambu) is a soft delicate indian donut soaked in sweet syrup
Ingredients
Jaman
- 2 1/2 tbsp Fine Semolina
- 200 ml Milk
- 400 g Milk Powder
- 1 1/2 tbsp Plain Flour
- 1/2 tsp Ground Cardamom
- 1 tbsp Ghee
- 1/2 tsp Baking Soda
Syrup
- 500 ml Water
- 300 g Sugar
- 2-3 Whole Green Cardamoms
- 1 Pinch Saffron
- Optional Rose Water
Instructions
- Mix together the milk and semolina and allow to rest for about 5 minutes.
- Add milk powder, flour and ground cinnamon to a bowl and mix together.
- Add in the melted ghee and mix well, then slowly add in the milk semolina mixture.
- Kneading with your hands or spoon, keep adding the milk mixture until a soft dough starts to form. Once a dough forms, allow to rest for 5 mins.
- Boil water and add sugar, 2-3 green cardamom pods, saffron and optional rose water, and then simmer on a low heat.
- Taking a small amount of dough, roll into a ball.
- Roll out the remaining dough into small balls, these will expand while frying.
- Over medium/low heat vegetable oil, then drop in slowly a few of the jambu balls.
- Stirring constantly, ensuring the balls are rolling around the pan, this ensures they cook evenly.
- This process my take awhile as cooking on low/medium heat and turn them a deep golden brown.
- Remove from the oil to set aside for about a minute, then drop into the syrup and allow to soak up the syrup.
- Serve with a little syrup either cold or warm.
