Serves: 15
Total Calories: 365
1. In a food processor, add the dry milk, flour, baking powder, 1/2 teaspoon cardamom seeds, and 1 tablespoon sugar and pulse a few times to mix. Add the butter and process until the mixture resembles bread crumbs, about 30 seconds.
2. With the food processor running, add the yogurt in a thin stream through the feed tube and process until everything gathers into a ball. The dough should be soft and somewhat sticky if it seems too sticky, add some more dry milk.
3. With lightly buttered clean hands, divide the dough into 15 equal portions. Shape each portion either into a log about 1 1/2 inches long and 1/2 inch wide, or into a ball. Make sure the pieces are smooth and free of packs. Cover with a piece of aluminum foil and set aside.
4. Heat the shortening in a large, heavy wok over medium-high heat until it reaches 325°F on a frying thermometer or until a piece of dough dropped into the hot oil rises to the top after 30 to 40 seconds. Do not make the oil any hotter the gulaab jamuns need to be fried long and slow. (If you can, leave the thermometer in the wok and carefully monitor the temperature as you cook it should remain between 275°F to 325°F. Turn off the heat if it goes any higher.) Add half the gulaab jamuns and fry, stirring and turning gently with a slotted spatula, until they are dark brown, about 5 minutes. Remove to paper towels to drain.
5. Place the water, saffron, and the remaining sugar and cardamom seeds in a skillet or wok and bring to a boil over high heat. Reduce to medium-low and simmer, about 5 minutes. Add the fried rolls to the syrup, and continue to simmer until they soak up the syrup, swell and become soft, and the sugar syrup becomes very thick, 15 to 20 minutes. Transfer to a serving dish, sprinkle the pistachios on top, and serve hot or at room temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Traditional Dark Brown Milk Rolls in Saffron Syrup recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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