First prepare the Sheera/Syrup
2 cups sugar
2 cup water
tiny pinch of orange colour or some strands of
quater teaspoon powdered cardamon
Heat all the ingredients together until the sugar
dissolves, then give it a boil on low heat for
about 3-5 minutes so it thickens slightly. Let it
cool. This will make a bit extra sheera, you can
store any excess in the fridge for your next batch
of gulab jamuns. It keeps well.
For the Gulab Jamuns, you will need:
1 cup good quality powdered milk (or 2 palm-
sized mawas approximately)
1 egg, beaten lightly
1 teaspoon semolina/sooji
2 tablespoon white/plain/allpurpose flour
1 level teaspoon baking powder
Oil as needed
Combine the milk powder, baking powder,
semolina and flour together.
Add in the egg, then mix it gently to make a soft
dough. Now make small balls out of the dough.
This should make about 16 balls. If the dough
feels sticky, touch a bit of oil with your fingertips
and then form the balls. If the dough is too hard,
add a few drops of milk and knead it in until you
can form smooth balls. Make sure you fry the
balls immediately so that they don\'t dry out.
Heat oil on medium, add the gulab jamuns one
at a time. Carefully, splash some of the oil over
them gently. Lower the heat, if the oil is too hot
they will burn from the outside and stay raw on
the inside. So keep the oil really low whilst they
fry, gently stirring the oil AROUND them so they
turn around and get evenly coloured. When they
have doubled in size and are evenly browned all
over, remove with a slotted spoon and put them
directly into the sheera/syrup. Remember, the
sheera should not be boiling hot, it should be
kept on very low heat so that it\'s slightly warm.
They will expand a bit more as they soak up the
INFO / TIPS / CREDITS
TIP: If you want the fried gulab jamuns softer,
boil them in the sheera on very low heat for
about 5 minutes whilst covered (put on dum).
Then switch off and serve.
Garnish with chopped nuts and serve warm!
By Shahida Pervez on fb