Gulab Jamoon is a classic Indian sweet. In India, it's made primarily with milk powder and spices, shaped into a round ball, deep fried and then soaked in a cardamom and ginger spiced sugar syrup. In Trinidad Gulab Jamoon, also known as 'fat kurma' is a fried dough coated with a sugar syrup. The syrup is poured on and allowed to dry until it hardens and coats the fried dough, through crystallization.
4ouncesbuttercold (no chemicals) (preferably Kerrygold or Anchor for best result--otherwise choose a butter with no chemicals and additivies) (1 stick | 8 tbs)
In a large bowl combine flour, baking powder, milk powder, cardamom(cinnamon and ginger if using). Mix well. Cut butter into cubes and, using your fingers, rub it into the flour, until it resembles fine crumbs(like a pastry dough).
Gradually add the cold water and knead for a few minutes to form a smooth, firm dough.
Break off small pieces and shape into a log and place on a tray until you are ready to fry.
In a large iron pot over medium heat and add enough oil to deep fry (a little less than half pot). Line a large bowl or sheet tray with brown paper or parchment paper.
When the oil is very hot, place immediately (and carefully) into the hot oil --do not overcrowd--and fry until dark golden brown. Stir frequently. Using a spider strainer or slotted spoon, remove from the oil and place on the lined sheet trays to drain and cool completely. Repeat with the remaining dough.
How to make Phaag (sugar syrup):
While the kurma is frying, in a saucepan over medium heat, bring water, sugar and ginger to a gentle boil. Boil for 30-45 minutes or until it starts to get frothy/bubbly/syrupy and/or starts to form sugar crystals on the sides(230 degrees Fahrenheit on a candy thermometer). Then, keep on the lowest heat.
Pour sugar syrup, one cup at a time, and stir quickly and gently to coat completely(Warning--if you don't put enough, it will not be as crunchy!). Using a clean spoon(no oil), mix quickly but gently until the gulab jamoon is evenly coated with the sugar. Continue turning until sugar hardens/dries and is coated with a white layer. If at any point it's very sticky, keep turning, it will eventually dry. Don't give up! You can shake/roll it from side to side instead of stirring if you notice that it is breaking up.
Dust with powdered milk(optional).
Video
Notes
Tips:
-If dough is too dry, It will crack in the pot
-Make each dough about 1 oz or 26 grams to be precise
-If there are cracks when forming or after formed, wet hands with water or butter to help shape without cracks
-If it gets dark brown too quickly, lower heat.
-Do not overcrowd the pot - it will lower the heat and cause them to expand --and break apart
-Bring the oil back to temperature before adding the second set
-Fry quickly after kneading and shaping as dough will dry out and crack (Break apart) in the pot, as stated above
-After frying, break one to ensure that it's cooking, if not, return it to the pot and cook longer
-See options above (sugar syrup) for sweetness recommendation
-Never add an oiled spoon to the sugar syrup while it cooks
-It will sink when placed in the pot, but will rise to the top/float when cooked.
-Make it light or dark, depending on your color preference—I like it dark!
-Cool completely before adding syrup or else they will break while stirring.
-if it puffs up/expands a lot while frying, you need to form it smaller and tighter (again no cracks!)-it also helps to reshape them a second time.