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Gulabjamun - Fried Milk Balls in Scented Syrup

PREPARATION AND COOKING TIME:
YIELD: 20 small / 10 large

  • Boil for 10 minutes, syrup consisting of:
    • 2 cups water;
    • 1 1/2 cups sugar;
  • Add 1 tbsp rose water, set aside and keep warm;
  • Sift and mix quickly until smooth:
    • 1 cup dried milk powder;
    • 1 tbsp self-raising flour;
    • 1/4 cup warm milk as needed;
    • 1 teaspoon ghee;
  • Roll into 20 balls;
  • Drop into 3" deep ghee and cook slowly, turning them regularly, from 215° to 230° for 30 mins;
  • After 5 mins the balls will rise to the surface;
  • When golden brown soak for min. 2 hours in syrup. If balls collapse in the syrup cook for 5 minutes more;
  • Serve warm or at room temperature.

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