Showing posts with label gulab. Show all posts
Showing posts with label gulab. Show all posts

Feb 28, 2016

Shortcut Gulab Jamun

Who doesn't love a gulab jamun?
Making this traditional sweet treat is a snap with this shortcut recipe. This simple recipe using bread and milk to make gulab jamuns was all over the internet a few years back, so I am not sure where it originated. I've embellished it a bit by infusing the milk used for the gulab jamuns with Kashmiri saffron. The saffron not only imbues the gulab jamuns with it's rich flavor and color, but also lends it's golden hue to the syrup as the gulab jamuns steep. 

bread sweet Indian cardamom saffron.

2 C water
2 C sugar
7 green cardamoms, bruised in mortar and pestle
1 loaf sliced white bread
1/4 to 1/3 C milk
20 strands of saffron (optional)
4 C cooking oil
4-5 drop kewra or rose water (optional)

Here's what to do:
1) If using saffron, heat milk in a saucepan until almost boiling. Remove from heat. Place saffron strands in milk and allow to steep for at least 20 minutes. (Try to use as little milk as possible, I used 1/4 C on a small 12 slice loaf of bread.) If not using saffron skip to step 4 and use plain milk,

Come on little strands of sunshine, do your thang!
2) To make the syrup heat water, sugar, and green cardamoms in a medium saucepan until boiling.  Reduce heat and let simmer for 5 minutes. Remove from heat and set aside.

3) Chop crusts off of bread slices.

4) Place a small bowl of water nearby. Drizzle each slice of bread with the saffron infused milk and squidge into a ball. Try to use as little milk as possible. Squeeze out as much milk as you can to form a dense ball. Get the outside of the ball of dough as smooth as you can by dipping your hands into the bowl of water as you roll them. If you have any cracks in the surface your gulab jamuns will be pockmarked and bumpy.

5) Heat cooking oil in a deep saucepan or kadhai over medium high heat until 300F/150C. Test the heat of the oil by frying a cube of bread, if the bread bubbles and turns brown in 30 seconds the oil is ready.
That  looks more like a fried caterpillar than a bread crust.
6) Place 4 balls in hot oil at a time, they will sink to the bottom at first but slowly rise to the surface. Allow them to fry for about 4 minutes, gently turning them until they are deep brown on all sides. Remove the fried balls with a slotted spoon or tongs and transfer to a napkin or paper towel on a plate to drain off excess oil.

7) When all the balls have been fried place them into the prepared syrup. Warm the syrup for about 5 minutes over medium heat. Remove pan from heat. Add kewra or rose water if using. Allow your gulab jamuns to soak for at least 2 hours. Serve warmed or at room temperature. These can be kept in an airtight container in the refrigerator up to one week, allow them to come to room temperature before serving.

Helpful Hints:
Day old or stale white bread works well in this recipe too. You could probably think of this as the Indian version of "pan perdue."
Related Posts Plugin for WordPress, Blogger...