These round doughnut balls originate from northern India .
Anyone who has enjoyed the delicious Lebanese doughnut balls from Oasis bakery will love the North Indian version .
Gulab jamon must be soaked in a prepared syrup when they are removed from the deep fryer to keep them tender and moist .
Well let’s begin.........
To prepare the syrup........ place 300gm of castor sugar to a saucepan with 250ml of water over a medium heat stirring continuously till the sugar dissolves .
Allow to simmer until slightly thickened and a little reduced .
Stir in 2tbs of rosewater essence and remove from heat and set aside
Using a large bowl mix together 150gm of milk powder 75gm of plain flour , 1/2 tsp baking soda stirring to combine .
Make a well in the centre and add 2 tbs of melted butter / marg and stir in enough milk ( somewhere tween 25ml - 50ml )to form a stiff dough .
Let the dough rest at room temperature for 20 minutes .
Now dive the dough into 15 pieces and using your hands GENTLY roll into smooth balls .
Place the balls under a damp tea towel .
Heat your deep fryer or 6cm of rice bran oil in a large saucepan .
Heat the oil to about 150deg C ( medium to low )
Add the balls one at a time in small batches .
Keep the balls moving in the oil to get an even golden colour all over .
Once the balls rise to the surface continue to cook for a further 2 minutes .
Carefully remove the balls with a slotted spoon and drain on absorbent kitchen paper .
Then place the balls in the syrup and leave soak overnight .
Remove and place in a bowl and warm through before serving or they can be served at room temperature .
CAUTION ...these are addictive .
Anyone who has enjoyed the delicious Lebanese doughnut balls from Oasis bakery will love the North Indian version .
Gulab jamon must be soaked in a prepared syrup when they are removed from the deep fryer to keep them tender and moist .
Well let’s begin.........
To prepare the syrup........ place 300gm of castor sugar to a saucepan with 250ml of water over a medium heat stirring continuously till the sugar dissolves .
Allow to simmer until slightly thickened and a little reduced .
Stir in 2tbs of rosewater essence and remove from heat and set aside
Using a large bowl mix together 150gm of milk powder 75gm of plain flour , 1/2 tsp baking soda stirring to combine .
Make a well in the centre and add 2 tbs of melted butter / marg and stir in enough milk ( somewhere tween 25ml - 50ml )to form a stiff dough .
Let the dough rest at room temperature for 20 minutes .
Now dive the dough into 15 pieces and using your hands GENTLY roll into smooth balls .
Place the balls under a damp tea towel .
Heat your deep fryer or 6cm of rice bran oil in a large saucepan .
Heat the oil to about 150deg C ( medium to low )
Add the balls one at a time in small batches .
Keep the balls moving in the oil to get an even golden colour all over .
Once the balls rise to the surface continue to cook for a further 2 minutes .
Carefully remove the balls with a slotted spoon and drain on absorbent kitchen paper .
Then place the balls in the syrup and leave soak overnight .
Remove and place in a bowl and warm through before serving or they can be served at room temperature .
CAUTION ...these are addictive .
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