herlander_refugee: My tattoo'd back to the world (Default)
[personal profile] herlander_refugee posting in [community profile] nosh
I just picked the last of the heavily scented hedge roses.

With that still in my nose, I made ghee---and bubbling browning buttery bliss smells melded with the rose.

And on the back burner...sugar and water for hummingbird feed added a syrupy note.

One + one + one? Makes me shut my eyes and think of Mughal princesses....and what would any self-respecting Mughal princess think of smelling roses and syrup and butter/ghee?

GULAB JAMUN!

My favorite, and only home made (not frequently enough) Indian dessert is this confection of spicy, rosy, sweet delight. Little golden spheres made of dried milk and ghee are deep fried (in more ghee) and then soaked soft in a spicy syrup flavored with rose water!

I have diabetic guests coming and I am going to spend the morning experimenting with making this sugar free! I think if I use a sugar free syrup instead of making my own of honey, brown sugar and water, and spice it heavily at low, low heat, it may be sufficiently convincing.
Anyone want to experiment with me??

Gulab Jamun
1 c dry milk powder
1/4 c flour
1/4 tsp baking soda
3 tbsp ghee or cooled clarified butter
3 -4 tbsp milk
Mix dry ingredients and work in the ghee or butter with your fingers so it looks like fine white sand. Gradually stir in milk to make a solid dough. Knead it together and then carefully roll it into compact one inch balls. As you do this, have either more ghee or vegetable oil heating in a small pan....to deep fry the balls you just made. Cook them at moderate heat until they are very puffed and a rich golden brown.
Drain them on paper towels and make the syrup.
Regular Sugar Version:
2-3 cups water
1 cup brown sugar
1/2 c honey
10 cardamom pods, cracked open
1 broken cinnamon stick
10 whole cloves
rosewater ...1 tsp to 1 tbsp, your choice

Mix the water, sugar and honey and bring to a low boil, turn down and simmer till all well blended . Add the spices and simmer at very low temp for about 20 minutes, with a lid on to reduce evaporation.
****(Sugar Free version: I am starting with a 27 oz bottle of sugar-free Hungry Jack syrup. I intend to add the spices (not the rosewater) and microwave according to instructions. I will let it soak with spices overnight and then repeat the warming and spicing if the maple overtones are still too strong in the morning. I will add the rosewater last, as with the normal recipe.)

Cool slightly and add rosewater. Stir it in and then in a large bowl, pour syrup over the deep fried milk balls. Let them soak in the warm syrup; they will soak it up and get even larger. I like them best served warm. At the end, the syrup, with nothing left but the crumbs of broken gulab jamun, is delicious over ice cream!

Date: 2011-09-09 03:25 am (UTC)
brigantine: (pinky naaarf!)
From: [personal profile] brigantine
O_O...! That sounds delicious!

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