As Diwali is not a public holiday here and I don’t have any of my side of the family in Australia, I don’t really celebrate the occasion. I do tend to get quite nostalgic during this time and wish that I was back home in Malaysia, celebrating with my family and friends. Unfortunately, it is not meant to be. Oh well, such is life.
Anyway, I do make a few cookies and sweets for the kids and nearly every year, I get a request for Gulab Jamun, especially from my eldest. Funny, she doesn’t eat much sweet stuff but she sure likes Gulab Jamun. Word of warning: this is a very sweet and rich dessert!
In the next few days, I will posting the few goodies that I made for Diwali. For now here’s the recipe for GULAB JAMUN.
6 cups water
6 cups sugar
1 cinnamon stick
2 cups full cream powdered milk
½ cup Self Raising flour
¼ tsp baking powder
½ cup ghee
1 cup evaporated milk
Light veg oil such as canola or sunflower for deep frying
Put all the syrup ingredients in a pot and boil until the syrup slightly thickens about 10 mins on a rapid boil. Leave to cool.
In a large bowl, mix the powdered milk, flour and baking powder together. Add in the ghee and rub into the mixture.
Add the evaporated milk and mix lightly into stiff dough. Do not knead heavily. Roll all the mixture into balls, the size of a small marble. Place on a plate.
Line a colander or basket with paper towels (you don't want condensation to build). Heat sufficient oil in a small wok (remember you are deep frying the balls), on medium heat. If your oil is too hot, the outside will cook and the insides will still be raw. If your heat is too low, the batter will absorb too much oil. So do a test run to get your temp right.
Fry your jamun in batches and drain on the paper towels. When you have finished frying, put all the jamuns into the syrup, making sure that they are submerged. Allow the jamun to absorb the syrup (preferably overnight) before serving either at room temperature or you may refrigerate your jamuns and serve them cold. Enjoy.