Gulab Jamun
This Gulab Jamun recipe, prepared with Bisquick and milk powder, results in a delicious deep-fried dessert dipped in a flavored sugar syrup.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup bisquick mix
- 2 cup dry low fat milk powder
- 1 cup heavy whipping cream
- 3 cup sugar
- 3 cup water
- 1 tsp lemon juice
- 5 pods cardamom
- 1/4 tsp saffron strands
- 1 tsp rose water ((optional))
- 4 tbsp chopped pistachios
- 2 tbsp rose petals ((optional))
- 2 edible silver leaf ((optional))
Instructions
- 1
Mix the water, sugar and lemon juice in a sauce pan and set it on a high flame to make the syrup.
- 2
Break open the cardamom pods, discard the husk, slightly crush the seeds and add to the syrup.
- 3
Take the saffron, slightly crush it between your fingers and add to the syrup.
- 4
Cook just till the sugar is dissolved and the syrup starts to bubble around the edges.
- 5
Take a teaspoon of the syrup and place it on a plate. After about 10 seconds or so, once it has slightly cooled, dip your forefinger and thumb in it and press together. if they feel sticky the syrup is ready and you can stop cooking it.
- 6
If you want to add rose syrup, now is the time to do so.
- 7
Mix together the Bisquick mix, flour, and heavy whipping cream just until the mixture comes together. (see notes)
- 8
Divide the mix into 24 equal portions and shape into tiny balls. (see notes)
- 9
Heat the cooking oil.
- 10
Fry the dough balls on medium low heat for 2-4 minutes till they are golden brown color. Use a slotted spoon to constantly move them around so they brown evenly on all sides.
- 11
After they are cooked, remove them onto a paper towel for a few seconds to drain the oil and them add them to the syrup for about 2 hours.
- 12
After the soaking period is over remove the gulab jamun, and sprinkle them with your chosen garnishings