Trini Gulab Jamoon (Fat Kurma) Recipe
Trini gulab jamoon is an elongated Indian sweet made with flour and dairy products that has been deep fried and coated with a sugary syrup (called paag).
Servings: 40
Ingredients
Gulab Jamoon
- 4 cups all purpose flour
- ⅔ cup cream
- 8 tbsp butter
- 3 tbsp ghee
- 1 cup condensed milk
- ¼ tsp cardamom (elychee) powder
- vegetable oil for frying
Paag (Syrup)
- ¾ cup water
- 2 cups sugar
- ½ tbsp ginger
- ¼ tsp cardamom (elychee) powder
- milk powder (optional)
- icing sugar (optional)
Instructions
Gulab Jamoon
- Mix cardamom powder and flour together.
- Add cream, butter and ghee to the dry ingredients.
- Incorporate the ingredients together until it becomes crumbly like in pastry making.
- Add condensed milk.
- Knead until a slightly sticky dough forms that holds its shape.
- Break a 2-inch ball off and squeeze the dough a few times.
- Roll between the palms of your hands to form an elongated shape.
- Pinch the edges. The dough should be thicker in the middle and pointed at the ends.
Frying
- Place a large pot on the stove. Set to low heat.
- After a couple minutes, add enough oil to deep fry the gulab jamoon (should be over 3 inches of oil from the base of the pot).
- Add one gulab jamoon to test the oil, rotate to ensure even cooking until golden brown. Remove the test sweet from the oil and allow to drain and cool for a few seconds. Break apart. If the center has air pockets all the way through, the oil is ready for frying. If it is not completely cooked, leave the oil for a couple more minutes to heat up. If the gulab jamoon is very dark on the outside but uncooked on the inside, reduce the heat.
- When the oil is ready for frying, carefully add enough gulab jamoon to the pot, without overcrowding it.
- Turn frequently to ensure even cooking.
- After 10 minutes or so, remove from the oil with a slotted spoon.
- Place on paper towels to absorb the excess oil.
- Leave to cool.
- Repeat until all the gulab jamoon have been fried.
Paag (Syrup)
- Place another pot on the stove set to low heat.
- Add water and sugar.
- Stir to dissolve.
- Add optional spices like grated ginger, cardamom powder, cinnamon powder, etc.
- Simmer for about 20 minutes until the mixture becomes frothy, sugar threads develop and sugar recrystalizes on the sides of the pot.
- Spoon the syrup onto the gulab jamoon.
- Toss the gulab jamoon quickly and carefully to ensure even coating and prevent the sweets from sticking together.
- Add a few tablespoons of milk powder or icing sugar and toss again.
- Allow to cool before serving.
