Ingredients
Equipment
Method
Preparing The Dough
- Into a bowl, whisk together milk powder, semolina, plain flour, bicarb and cardamom powder.
- Pour in half the milk and mix either by hand or with a spatula until a dough starts to form (it will be dry and crumbly).
- Gradually introduce the remaining milk, adding just a tablespoon at a time. Mix thoroughly after each addition until all the ingredients are fully hydrated and the mixture comes together to form a cohesive, firm dough that remains slightly sticky to the touch.
- Drizzle in the melted ghee and begin to gently knead the dough until a soft, uniform consistency is achieved. Once smooth, cover the bowl and set it aside to rest for 15 minutes.
Making The Tropical Syrup
- Into a large saucepan add sugar, water, mango puree, passion puree and passion fruit seeds.
- Place over a medium-high heat and bring to a boil. Once it comes to a boil turn down the heat and let it simmer for 2 minutes.Turn off the heat and cover with a lid.
Making the Gulab Jamun
- Add oil to a frying pan and place over a medium heat.
- Meanwhile portion the dough into 15g pieces, grease your hands with a little ghee and roll the dough into smooth balls.
- Introduce the dough balls to the 150°C (302°F) oil. They should float after a few seconds. Fry on a low-medium heat, ensuring the Jamun are constantly moving and rotating until they develop a rich, deep brown colour.Do not over crowd the pan, you risk the oil temperature dropping too much and the gulab jamun will take on a lot of oil as it fries.
- Remove and strain on a paper towel and leave to cool for 5-10 minutes. As they cool the shell will harden and crisp up, this is a good indication they have been fried properly.
- Once cooled, add the dough balls to the hot syrup and cover with a lid. Leave to soak for 30 minutes before rotating them. Continue to let them soak for another 1-2 hours before serving.
Notes
- This recipe can easily be halved or doubled, just be precise with the measurements!
- The amount of milk used will vary depending on the brand of milk powder you have, this is why I state to start of with half and gradually add more. Your looking for the correct consistency not to add in all the milk.
- The recipe will not work with skimmed milk powder.
- For best results maintain the oil temp between 150°C (302°F) - 160°C (320°F).
- With the addition of puree the syrup is slightly thicker than the classic version, which may result in the gulab jamun not soaking all the way through. I've found poking a few holes gently into the dough balls with a toothpick helps the syrup penetrate more effectively.