Austin Chang Kitchen

Gulab Jamun


For the Gulab Jamoon
3 Cups Powdered Milk (full cream is best)
1 1/4 Cups Flour
6 Tbsps Butter, grated
1/2 Can of Island Pride Sweetened Condensed Milk
1/2 Tsp Cinnamon
1/4 Tsp Cardamom
1/4 Tsp Ginger
1/2 Cup Evaporated Milk
1/2 – 1 Cup Liquid Milk
Island Pride Soybean Oil for Frying

For the Paag/pag/phag or Sugar Syrup
1 Cup Water
1 Cup White Sugar
1 Tbsp Grated Ginger
1 Inch Piece of a Whole Cinnamon Stick

For Dusting
1/2 Tbsp Powdered Milk
1/4 Tsp Ground Cinnamon

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Step 1

Combine powdered milk, flour, and spices into a bowl. Mix in grated butter and condensed milk until mixture resembles coarse meal. Then add evaporated milk into dough mixture and form into a ball. Allow dough to rest for at least 1 hour on countertop.

Step 2

After resting, the dough will be very dry. Mix in liquid milk and roll into a ball.

Step 3

Take about 1 to 1 1/2 tablespoons of dough and roll it into a ball. Squeeze the ends while rolling to form a smooth Gulab Jamoon shape. Then, heat soybean oil on low heat and deep fry sweets until golden brown. Drain and cool.

Step 4

In the meantime, make the sugar syrup or paag. Add all ingredients to a saucepan, and allow to simmer. Then, bring to a boil for about 18-20 minutes.

Step 5

Add the paag to a bowl with the sweets, and start coating them until the sugar starts crystallizing. Then, add the cinnamon and powdered milk mixture, until the outside of the Gulab Jamoons becomes dry, and no wet paag is visible. Serve immediately or store in refrigerator for up to two weeks.

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