Gulab Jaman

FOR GULAB JAMAN

3 cup Milk Dry
1 cup Flour
2 tbsp Baking Powder
1 tsp Cardamom powder
6 oz Butter
1 cup Cream
6 oz Pistachio
2 cup Coconut (shredded)
2 qt Vegetable oil

FOR SUGAR SYRUP

6 cup Sugar granulated
1 cup Brown Sugar
1 tbsp Rose water
2 qt Water

Preparation:

Gather ingredients. Start making sugar syrup (need a heavy sauce pan or other nonstick utensil) put all ingredients except rose water together and put on low heat. Add rose water just before frying gulab jamans. Melt butter, warm cream and combine both.

Sift powder milk, flour, cardamom powder and baking soda. Using the butter and cream mixture, knead a soft smooth dough. Break out little pieces about size of quarter & roll in to little balls. Heat the oil in a saucepan. Keep the heat at medium. Put rose water in sugar syrup. Drop few dough balls at a time in the heated oil. (They should expand in size) Fry until evenly dark golden brown (not burnt). Remove and immediately drop in warm syrup. Let all these cooked dough balls (gulab jamans) soak until all dough balls are done. Take out all gulab jamans from sugar syrup and roll in shredded coconut. Plate with syrup and garnish with pistachio.