Recipes Included On This Page Fudge Balls in Cardamom Syrup (Gulab Jamin) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fudge Balls in Cardamom Syrup (Gulab Jamin) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 8-11 Nov 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups non-fat dry milk powder 1/2 cup all-purpose flour 3 tablespoons vegetable shortening 1 teaspoon baking powder 9 tablespoons plain yogurt For the Syrup 2 cups water 2 cups sugar 3 green cardamom pods -- crushed lightly or one 3-inch piece cinnamon 1/2 teaspoon rosewater or more -- to taste Shortening to fill a wide pan to a depth of 2 1/2 inches Mix the milk powder and flour in a bowl. Add the shortening and, with fingers, rub it in until it is well blended. Add the baking powder and mix well. Add the yogurt a couple of tablespoons at a time and mix with fingertips until the mixture looks like a very stick-pastry dough. Scrape the paste from fingers, pat the dough into a ball, cover and let rest for 10 minutes. While the dough is resting, make the syrup. Mix the sugar, water and cardamom in a shallow pan and bring to a boil. Cook the syrup without stirring, uncovered, for 5 minutes. Turn off the heat, stir in the rosewater then pour the syrup into a large shallow dish such as a baking dish that can accommodate 16 gulab jamun balls in a single layer. Knead the dough very lightly for 1 minute and divide mixture into 16 equal portions. Roll the pieces into crack-free balls and place them on a plate. Heat the shortening in a large wide pan over medium heat until just hot (325F.). Slip the balls, one at a time into the hot fat. The temperature of the fat will automatically fall to 250F. to 275F. when 8 to 10 balls are added. Maintain the temperature by regulating the heat between medium and medium-low. The balls may be cooked all at once or in two batches, as long as they have enough room to fry in the fat without touching one another. The balls should be cooking in fat surrounded by tiny bubbles and barely sizzling. Fry the balls, turning them carefully until they are puffed and walnut brown (about 20 minutes). Do not rush or else the dough will not be cooked through. Also the distinct fried fudge flavor will not develop if they are cooked at a higher temperature. Take them out with a slotted spoon and put them in the syrup. Baste the balls, turning often, so they soak up as much syrup as possible. Let the gulab jamun soak for at least two hours at room temperature before serving. For best results let them soak for eight hours to a day. Serve warm, at room temperature, or cold. Contributed to the FareShare Gazette by Jennie in response to a request; 13 November 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 3g Fat (17.4% calories from fat); 1g Protein; 28g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 36mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.

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