Gulab jamun

Ingredients

• 120 gMilk, dry, whole, without added vitamin D
• 30 gWheat flour, white, all-purpose, unenriched
• 1 gLeavening agents, baking soda
• 15 gButter, Clarified butter (ghee)
• 75 gMilk, whole, 3.25% milkfat, with added vitamin D
• 1 gSpices, cardamom
• 24 gButter, Clarified butter (ghee)
• 135 gSugars, granulated
• 165 gSugars, granulated not counted – removed
• 135 gBeverages, water, tap, drinking
• 165 gBeverages, water, tap, drinking not counted – removed
• 4.5 gBeverages, water, tap, drinking
• 5.5 gBeverages, water, tap, drinking not counted – removed
• 1 gSpices, cardamom

Method

1. Mix milk powder, flour, baking soda and 1 g cardamom, rub in 15 g ghee and gradually add 75 g milk; bring together briefly into a soft smooth dough without kneading.
2. Cover the dough and let it rest for 10 minutes.
3. Meanwhile boil 300 g sugar, 300 g water and 1 g cardamom for 6 minutes into a slightly sticky syrup, remove from heat and stir in 10 g rose water; keep the syrup warm.
4. Shape the dough into 20 balls of about 12 g, smooth and without cracks.
5. Heat the ghee (about 500 g) to 140 °C and fry the balls in two batches for 8 minutes each, keeping them moving, until dark brown; the temperature must not rise or they stay raw inside.
6. Put the hot balls into the warm syrup and leave to soak for 2 hours until they swell.
7. Serve 4 pieces per portion with about 15 g syrup; the leftover syrup (about 320 g) is not served.