Deep fried dishes are all the rage in India, and these syrup-soaked waffle balls are ideal for a fun dinner party idea – their sharing nature makes them a laidback addition to the after-dinner menu. Particularly popular in Pakistan, Nepal, and Bangladesh, as well as southern parts of India, they pack a punch for any sweet-toothed diner.
Ingredients
- 1 cup nonfat milk powder
- ¼ cup all purpose flour
- ⅛ teaspoon baking soda
- ½ cup heavy cream
- ¼ teaspoon cardamom
- 1 cup sugar for syrup
- 1 cup water for syrup
Instructions
- Add water and sugar to a pan and bring to boil, stir until sugar has dissolved and then turn off heat (this is the syrup)
- Mix milk powder, all purpose flour, baking soda, and cardamom in a bowl and add cream. If dry, add 1-2 spoons of milk. Cover and set aside for 10 minutes
- Knead dough and divide into 18 equal parts. Roll them into round balls
- Heat oil in a frying pan on medium heat and place Gulab Jamuns in, frying for about 7 minutes. Roll regularly so they evenly brown
- Let Gulab Jamuns cool off and place them in the hot syrup. Let them soak for 20 minutes before serving
