Orange Infused Gulab Jamun
By: Eva Taylor
Published: Saturday, February 6, 2010 - 12:45pm

Ingredients




1 cup sugar
1 1/2 cups water
4 drops rose water
1 tablespoon orange zest
7 tablespoons powdered milk
3 teaspoons self-raising flour
1 teaspoon semolina (Sooji)
3 teaspoons melted butter
1 teaspoon ground cardamom
1 teaspoon orange rind
pinch of saffron
milk to mix
1 liter oil for deep frying

Preparation

1 Put the sugar and water in a heavy base or nonstick pan and heat to dissolve the sugar. Increase the heat and boil for 10 minutes to make a simple syrup. Mix in the rose water and orange zest and set aside. 2 Combine powdered milk, flour, semolina, melted butter, ground cardamom, and saffron in a bowl. Mix well with a little milk to make a soft dough. 3 Using a teaspoon, make and roll balls until all of the dough is used. 4 Heat the oil to 375° F and gently deep-fry the balls until golden brown. 5 Remove with slotted spoon and put into the syrup. 6 Bring the syrup to a boil, then remove from the heat. 7 Transfer two to three balls to a small shallow dish, serve warm.

About


I altered this recipe I found on line at: http://www.indianfoodsite.com/desserts2.htm