Ingredients
Dough
- 120 g Full-cream milk powder
- 80 g SR flour
- 1/4 tsp bicarb soda
- 2 cardamom pods
- 30 g Butter
- 85 g water
Syrup
- 400 g raw sugar
- 15 cardomom pods
- 500 g water
- 10 g Rosewater
Extras
- pistachios, roughly chopped
- Oil for deep frying
- Greek style yoghurt, to serve (optional)
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Add milk powder, flour, bicarb soda and cardomom pods to the TM bowl and mill for 30 seconds / speed 10.
Add butter and mix for 5 seconds / speed 8.
Add water and combine for 5 seconds / speed 5. The dough should be soft and sticky. Wrap dough into a ThermoMat for a few minutes (to prevent it from drying out) while you get the syrup started **see below)
Shape heaped teaspoons of dough into very smooth balls (any cracks that form should be pinched out and smoothed over as they will split when in the hot oil). Add a little more water if you can't get the cracks out.
Heat your oil to about 160-170°C (if your oil is too cool it will be absorbed deep inside the dough balls and if your oil is too hot the outside will cook too fast, not allowing the balls to expand a little and cook inside properly). We had a hard time getting the temperature right in a small saucepan on the gas stove. A thermostat controlled deep fryer would make the job a lot easier.
Cook your balls until they are slightly bigger and golden brown.
Add the sugar and cardamom pods to the clean TM bowl. Mill for 30 seconds / speed 10.
Add the water and the rosewater and cook for 10 minutes / 100° / speed 2.
Cook for another 2-3 minutes / Varoma temp (115° on TM5) / speed 3.
Place the cooked gulab jamun balls in a deep dish (and in a single layer). Pour the syrup over the top and set aside for at least 30 minutes to soak.
Serve hot or cold sprinkled with chopped pistachios and a dollop of yoghurt, if desired. These are fine to reheat in the microwave.
Make the Dough
Make the Syrup
Soak and serve
Tip
I am always conscious of the fat content when deep frying foods but a friend of mine has an air fryer so I was keen to try these in that. To me (yes, I am not Indian at all) they were perfect and I didn't feel like I was swallowing all that fat. We had to shake the air fryer basket as they were growing and sticking to each other. Either way, I loved it like this even better but an Indian person may not agree! Oh well! This is what I love about cooking - it's flexible and we can add our own twists. Enjoy!
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made these last night, they were delicious.
Next time I would make them a little smaller as they grow when frying and then grow some more once in the syrup.
They are my husband's favourite Indian dessert (we are not Indian)
My son's girlfriend is Indian and she doesn't normally like Indian deserts but she loved these.
We will definitely be making them again
How long did you do them in the air fryer for please ?
Loved this dish and I thought it was going to be more difficult than it actually was. Needs a little more rosewater in the syrup though but still a great recipe
I made this last night for a dinner party and it was amazing! Definitely a lot easier than it looks - I did deep fry them and served with some vanilla icecream.
Are you sure to delete this comment ?