These sticky sweet deep fried doughnut balls also called Gulab jamun are not for those on a diet, they are perfectly soft and they met in your mouth. When making the dough, Make sure to add only a tsp of milk at a time until it comes together. You should be able to roll out smooth balls with your palms. If too dry or too wet, you will have difficulty rolling them out into balls and eventually into gulab jamuns. If you find lots of wrinkles on the surface of the dough balls and seems hard to make them smooth, then you know that your dough is too tight. Add a few tsp. of milk to the dough, knead it again until smooth. To start making these deep-fried doughnuts, make the syrup for this by adding sugar in a big pan then add half a cup of water.
Mix that mixture while you let it cook and boil for around 20 minutes, here we do not want any consistency in the mixture but it should be sticky. You can check the stickiness by placing an of drops on your fingers and try to hold them together. Switch off the heat and keep that aside. Now, to make the Gulab Jamun, place your flour in a bowl then slowly add half a cup of lukewarm milk and mix that well. Once it has mixed well, cover it for 15 minutes then apply oil in your hands and take a small portion of the mixture, press it between your palms and roll it to a smooth ball. Make sure that there are no cracks in the balls otherwise they will not fry properly in the oil. Once the balls are ready, check them and make sure they are smooth then begin to deep fry them.
In a frying pan, heat some oil to medium heat then drop a few balls slowly one at a time into the oil and deep fry them until they are golden brown from all sides. Take them out and place them in a plate. Warm the sugar syrup mixture again and then drop the fried doughnuts and make sure the sugar set up is warm and not boiling hot. Gently leave them for 30 to 40 minutes in the syrup so they can soak the syrup nicely. Your fried doughnuts or gulab jamun are ready to serve. They are yummy and delicious and you will love them.
For the dough balls;
- 225g/8oz powdered milk
- 110g/4oz plain flour
- 1¼ tsp baking powder
- ½ tsp bicarbonate of soda
- 350ml/12fl oz milk
- 25g/1oz butter, melted
- vegetable oil, for deep frying
For the sugar syrup;
- 200g/7oz caster sugar
- 100ml/3½fl oz water
- few strands saffron
- For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough.
- Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls.
- Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it.
- Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen paper to drain.
- Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.
- When the dough balls are cool, add to the syrup and leave to soak for about 1 hour.
- Garnish with chopped pistachio nuts and flaked almonds and serve.