This is a popular sweet dessert in South Asian countries.
Ingredients for dough:
- 1 cup of full-cream or non-fat powdered milk
- 1/4 cup of plain flour
- A pinch of bicarbonate soda (baking soda)
- 2-3 tablespoons of butter or margarine
- 1/4 cup of milk
Ingredients for syrup:
- 1 cup + 3/4 cup sugar
- 1 and half cup water
- Oil (for deep frying)
- Mix all the dry ingredients for dough in a bowl.
- Add butter or margarine.
- Lightly mix the ingredients with your fingers.
- Add milk in small amounts to form a soft dough.
- Knead the dough.
- Divide the dough into small ball-shaped portions. Make sure the texture is smooth. You should be able to make about 15 to 20 balls depending on the size you like. Make sure the balls are not too big otherwise it will be hard to thoroughly cook when you deep fry the balls.
Step 2 - Preparing sugar syrup:
- Add water and sugar in a deep pot and bring it to the boil.
- Then turn off the heat.
Step 3 - Frying the balls:
- Heat the oil in a deep pot or wok in a medium-low heat.
- Put no more than 3-4 balls in the oil (for a small pot). Overloading the balls will result in undercooked balls.
- It will take about 5-6 minutes to fry the balls. While frying, keep turning the balls in order to cook them evenly.
- Take them out of the oil and put them on a paper towel to get rid of excess oil. Let them sit for a few minutes.
- Re-heat the sugar syrup for a few minutes. Turn off the heat.
- Drop the balls into the warm sugar syrup. The balls will expand in size. Make sure there is enough space in your pot.
- Leave the balls in the syrup for about 25-30 minutes, turning them few times. You are now ready to serve.
- You can serve it hot or in a room temperature.
- If you want to serve it hot, you can re-heat the balls with a little bit of syrup. You can re-heat in a microwave too.
- I personally like to eat hot gulab jamuns/ lal-mohans with cold yoghurt.