Name: Gulab Jamun (Fried Milk Balls in Syrup)
Yield: 20 servings
Cuisine: Indian
Ingredients: 3 cup (720 ml) dry milk powder; 1 cup (240 ml) Bisquick baking mix; 0.75 cup (200 ml) warm milk; 2 tbsp butter, melted; 2 cup (480 ml) water; 2.5 cup (600 ml) white granulated sugar; 4 each cardamom pods; as needed canola oil

Dessert

20 servings

230 cal/serving

Instructions

Step 1

Heat canola oil in a small saucepan over medium heat to a depth of 1.5–2 inches.

Canola oil

Step 2

Combine milk powder, Bisquick, and melted butter in a bowl.

Dry milk powderBisquick baking mixButter, melted

Step 3

Gradually add warm milk (about 2 tbsp at a time) and mix with a wooden spoon until a firm, moist (not sticky) dough forms.

Warm milkDry milk powderBisquick baking mixButter, melted

Step 4

Roll the dough into evenly sized balls.

Dry milk powderBisquick baking mixWarm milkButter, melted

Step 5

Fry the balls in batches in the hot oil until they sink, then float and brown evenly, stirring occasionally.

Canola oilDry milk powderBisquick baking mixWarm milkButter, melted

Step 6

Remove fried balls when dark brown and drain on paper towels to absorb excess oil.

Canola oil

Step 7

Crack the cardamom pods and remove the seeds.

Cardamom pods

Step 8

Crush the cardamom seeds to release their flavour.

Cardamom pods

Step 9

Combine water, sugar, and crushed cardamom in a pan and simmer for 10 minutes, taking care not to caramelize the syrup.

WaterWhite granulated sugarCardamom pods

Step 10

Soak the fried balls in the warm syrup and leave overnight to absorb.

WaterWhite granulated sugarCardamom pods

Step 11

Serve hot or cold.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.