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Home » Recipes » Gulab Jamun using a Arthur Martin

Gulab Jamun using a Arthur Martin

Name: Gulab Jamun using a Arthur Martin
Prep time: 58 min
Cook time: PTM
Total time: 194 min
Yield: 12 servings
Cuisine: ["Indian"]

My Gourmet, Digicook

(5)

Preparation time

58 min

Total time

194 min

Servings

Calories / Serving

0 Cals

Difficulty

Average

Embark on a culinary journey to India with Gulab Jamun, the quintessential sweet treat! These golden-brown milk balls, infused with aromatic cardamom and rosewater, are a symphony of flavors that melt in your mouth. Imagine sinking your teeth into a cloud of sugary delight, soaked in a fragrant syrup that transports you to a world of pure indulgence. Follow our simple steps to create these divine spheres of happiness at home. Don't worry about the cancoillotte, that's a mistake!

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Ingredients

200 g Powdered milk
50 g Flour t55
2 g Baking soda
60 g Butter
60 g Milk
1000 g Granulated sugar
500 g Water
4 Green cardamom seeds
15 g Rose water
1 Cancoillotte with garlic

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Steps

Dough Preparation

Add 200 g of powdered milk, 50 g of flour t55, 2 g of baking soda in the food processor bowl.
Mix manual: 5sec / 0°C / Speed 4.
Add 60 g of butter in a saucepan.
Melt the butter in the saucepan.
Add 60 g of milk in the food processor bowl.
Mix knead: 10sec / 0°C / Speed 3.
Remove the dough from the bowl.
Gently shape the dough into a smooth ball. If the dough is too sticky, add a little more Flour T55, a teaspoon at a time.
Setaside the dough on a workplan cover with towel during 10min.
Divide the dough into small, equal-sized portions (about 20 grams each).
Roll each portion between your palms to form smooth, crack-free balls. Ensure there are no cracks, as this can cause the Gulab Jamun to break during frying.

Syrup Preparation

Wash the food processor bowl.
Add 1000 g of granulated sugar, 500 g of water, 4 green cardamom seeds in the food processor bowl.
Mix manual: 20:00min / 100°C / Speed 2.
Add 15 g of rose water in the food processor bowl.
Mix manual: 5sec / 0°C / Speed 2.
Setaside the preparation content in the food processor bowl.

Frying and Soaking

Add 1 cancoillotte with garlic in a frypan.
Cook in the fry pan with an oil base.
Heat Oil in a deep frying pan over low to medium heat. The oil should be hot enough to fry the Gulab Jamun slowly and evenly, but not so hot that they brown too quickly. Test with a small piece of dough; it should rise slowly to the surface.
Gently slide a few Gulab Jamun balls into the hot Oil. Fry them on low heat, turning occasionally, until they are golden brown on all sides. This process should take about 10-15 minutes per batch to ensure they cook through evenly.
Remove the fried Gulab Jamun with a slotted spoon and immediately transfer them to the warm syrup.
Ensure they are fully submerged in the syrup.
Setaside the preparation content in the food processor bowl during 2h .

Serving

Serve Warm.
Garnish with Flaked Almonds or Pistachios, if desired.