- Sugar Syrup
- 3 cups Sugar
- 2 cups Water
- ½ tsp Lime Juice
- ½ tablespoon of Rose water or Vanilla Extract
Gulab Jamun Balls
- 1 cup Pancake Mix
- 2 cups Dry Milk Powder
- ¼ Cup Butter slightly melted
- 2 tablespoons of Milk
- ½ tsp Cardamom powder
- 2 liter Cooking Oil (for frying)
- Pistachio Nuts Chopped
- Gold Flakes or gold paper
- In a pot add the sugar, water, lime juice and bring the mixture to a boil. Cook until all the sugar is dissolved. Turn off the heat and then add the rose water.
- To make the balls, mix all the items and knead as a dough. The dough should be soft to hard but not sticky. Roll your balls about 1" diameter. Let them rest for about 30 minutes to an hour. You may cover them with plastic film or a damp towel to avoid drying. This is important for the gluten to relax.
- The balls have to be fried in a low to medium heat. As you add the balls they will start to float in about 4-5 minutes. If they start to crack turn the heat down because if the oil is too hot, the balls will start cracking and spoil the presentation. If the balls do not float in seven minutes, increase the heat to ensure they rise to the top. The balls have to be fried on a LOW TO MEDIUM HEAT.
- When the balls are floating, use a skimmer to turn the balls ensuring that they are evenly and fully browned on all sides. It may take another 10 to 15 minutes to finish the cooking process.
- After they are brown place them in the warm sugar syrup. If the balls break or crack within three minutes, they are NOT done and should be cooked for another 5 minutes. If the balls for testing do not break apart or crack, remove the remaining balls and place them in the syrup too. Let them stay in the syrup for at least 2 hours.
- Garnish with chopped Pistachio nuts and Gold Flakes.
Special thanks to Chef Bob from Kanpei Restaurant & Bar for this wonderful Malaysian dessert that is definitely something different for us to try.