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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Gulab Jamun (Sweet Dough Balls In Rose Water Syrup)   
    Categories: Desserts, Indian   
         Yield: 20 Servings   
      
   MMMMM--------------------DOUGH BALLS, (JAMUNS-------------------------   
         1 c  Milk powder; unsweetened   
       1/4 c  All-purpose flour   
       1/4 ts Baking powder   
       1/8 ts Baking soda   
         2 tb Nut meal (optional)   
       1/4 ts Green cardamom powder   
              - (see notes)   
         3 tb Ghee; at room temperature   
         2 tb Whole milk yogurt;   
              - up to 3 tb,   
              - at room temperature   
              Canola oil; for deep-frying   
              Nuts or dessicated coconut;   
              - for garnish (optional)   
      
   MMMMM------------------------SUGAR SYRUP-----------------------------   
     1 1/2 c  Granulated sugar   
       3/4 c  Water   
              Few saffron strands   
              - (optional)   
         4    Green cardamom pods;   
              - cracked open   
         2 tb Rose water -OR-   
         1 dr Rose essence; up to 2 dr   
      
     Notes:   
      
     I take 8 to 10 mixed nuts (cashews, almonds & pistachios), grind them   
     in coffee grinder to a fine powder.   
      
     Adding this to the dough gives a terrific, nutty taste in each bite.   
     This is my mom's trick & I really love it to pep up the texture of   
     the jamuns.   
      
     You dont need to buy cardamom powder (it's uber expensive), buy whole   
     pods instead from any indian or middle eastern store, just crack open   
     the pods and use your mortar & pestle to grind the seeds into a   
     powder. This is how cardamom is commonly used in Indian homes.   
      
     Traditionally, jamuns are fried in pure ghee, however I add 2 to 3 tb   
     ghee to the oil to add the rich aroma, if you don't have ghee, then   
     skip.   
      
     Syrup:   
      
     In a large pot,add water, sugar along with cardamom pods and bring it   
     to a boil. We are not looking for any consistency here, just boil &   
     stir until the sugar dissolves, about 6 to 8 minutes on medium heat.   
     If you see some scum on top, remove with a spoon. Let the syrup   
     simmer for a minute and then put off the stove. After 5 minutes when   
     the syrup has cooled down a bit,add saffron strands & rose-water to   
     the syrup. Set the sugar syrup aside.   
      
     Jamuns:   
      
     In a bowl or pastry board ,combine the milk powder, flour, baking   
     powder & soda, green cardamom powder & nuts powder (if using) and mix   
     thoroughly.   
      
     You can sift this once to catch the coarse nuts or lumps if any.   
      
     Next add the ghee to the mix and rub between hands so that the whole   
     flour mix is moistened.   
      
     Start adding yogurt and mixing simultaneously to make a soft dough.   
     You do not need to knead or over mix because gluten should not form.   
      
     Mix with gentle fingers. If you over mix, the jamuns will not absorb   
     syrup and will be hard inside.   
      
     The dough will be quite sticky.Cover the bowl with a cloth & let the   
     dough sit for 5 minutes.   
      
     Heat the oil in a frying pan/kadhai on medium heat. The frying pan   
     should have enough oil to cover the balls completely while   
     deep-frying.   
      
     A way of testing the oil temperature is to pinch a small ball of   
     dough & tip it in the oil, it should rise slowly to the top.   
      
     If using a thermometer, use the temperature you fry doughnuts at.   
      
     While the oil is heating, with greasy palms pinch the dough into 18   
     to 20 equal parts and roll into small, smooth balls.   
      
     As far as possible, roll out such that there are no cracks on the   
     balls. This will give the jamuns a smooth look.   
      
     The balls will double up after frying & soaking in syrup so do not   
     make big balls. Line the balls on a plate & keep covered until ready   
     to fry.   
      
     continued in part 2   
      
   MMMMM   
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