O N T H E TA B L E
Gulab Jamun
A saffron-scented, fried-dough delight
PHOTOGRAPHY BY ANNE-MARIE CARUSO
S
ystems engineer
and local resident
Jyoti Sharma deepfries these balls of flour,
soaks them in saffronsugar syrup and serves
them for Diwali.
HERE’S HOW:
For the flour balls:
4 cups milk powder
1 cup all-purpose flour
(maida)
pinch baking soda
2 teaspoons vegetable oil
(plus more for frying)
2-4 tablespoons yogurt,
as needed
For saffron-scented syrup:
4 cups sugar
4 cups water
1 teaspoon green
cardamom powder
3-4 strands saffron
Directions:
Boil the sugar with water until
sugar dissolves. Add green cardamom powder and mix. Add
three to four strands of saffron
to the syrup. Keep syrup warm.
Mix milk powder, flour and
baking soda together. Add
vegetable oil and yogurt and
knead lightly into soft dough.
The dough should not be
crumbly or dry. Add more yogurt
until dough is soft and sticky.
Don’t knead dough too much.
Divide dough into marble-sized
balls.
Heat more vegetable oil in a
skillet, then deep-fry the balls
over medium heat, stirring
occasionally, until golden brown.
Remove with slotted spoon
and drain on paper towels.
Add the gulab jamuns to the
warm syrup and let them soak
for one to two hours before
serving. Enjoy!
Serves 4-6.
These ingredients can be bought
at any Indian grocery store in
Edison or Parsippany as well as
online at urbanfoodbazaar.com.
66 MILLBURN • SHORT HILLS MAGAZINE FALL 2016