Trinidad Gulab Jamoon

Presented by Mini Flavour

Ingredients

3 cups all-purpose flour (about 1 lb)

2 teaspoons baking powder (preferably aluminum-free)

6 tablespoons milk powder

1/2 teaspoon ground cardamom (elychee or elaichi)

4 ounces butter

13 tablespoons cold water

1/2 teaspoon ground cinnamon (optional)

1 teaspoon grated ginger

2 cups water

2 cups granulated sugar

2 teaspoons grated ginger

Ingredients

Prepare the Dough:

Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, milk powder, ground cardamom, and ground cinnamon (if using). Mix well to ensure the ingredients are evenly distributed.

Incorporate the Butter: Add the butter to the dry ingredients. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles fine breadcrumbs.

Add Ginger and Water: Grate 1 teaspoon of ginger and add it to the mixture. Gradually add the cold water, a little at a time, mixing with your hands until the dough comes together. The dough should be firm but pliable. If needed, add a bit more water, but avoid making the dough too soft.

Rest the Dough: Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This will allow the flour to fully hydrate and make the dough easier to work with.

Shape and Fry the Dough:

Shape the Dough: After the dough has rested, divide it into small portions (about 1-inch balls). Roll each portion between your palms to form smooth, round balls. If you prefer, you can also shape them into small cylinders.

Heat the Oil: In a deep frying pan or pot, heat enough oil over medium heat to fully submerge the dough balls. The oil should be hot but not smoking.

Fry the Dough: Carefully drop a few dough balls into the hot oil, making sure not to overcrowd the pan. Fry them slowly on medium heat, turning occasionally, until they are golden brown and cooked through. This should take about 5-7 minutes per batch. Remove the fried balls with a slotted spoon and drain on paper towels.

Prepare the Syrup:

Make the Syrup: In a medium saucepan, combine 2 cups of water, 2 cups of granulated sugar, and 2 teaspoons of grated ginger. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and let it simmer for 5-10 minutes until slightly thickened.

Soak the Dough Balls: Once the syrup is ready, turn off the heat and immediately add the fried dough balls to the syrup. Let them soak for about 10-15 minutes, turning them occasionally to ensure they absorb the syrup evenly.

Serve:

Serve the Gulab Jamoon: After soaking, remove the gulab jamoon from the syrup and let them rest for a few minutes before serving.

Enjoy them warm or at room temperature.