Indian Desserts Recipes - Sweet Milk and Chenna Fritters in Syrup (Gulab Jamun) Recipe

 

Ingredients

• 6 cups (1 1/2 liters) fresh milk

• 1/2 tablespoon flour

• Pinch of baking soda (bicarbonate of soda)

• 1/2 tablespoon shelled pistachio nuts, skins removed and coarsely ground

• Oil for deep-frying

Homemade Chenna

• 1 1/2 cups (375 ml) fresh milk

• 1 teaspoon lemon juice or white vinegar

Syrup

• 1 cup (250 ml) water

• 1/2 cup (125 g) sugar

---

Method:

1. Bring the milk to a boil in a wide, heavy-bottomed saucepan, stirring constantly. Continue to stir over high heat until the milk changes to a dough-like consistency, about 25 minutes. Cool, then crumble the condensed milk solids.

2. Prepare the Homemade Chenna by bringing the milk slowly to a boil and stirring occasionally. Remove from heat and stir in the lemon juice while the milk is still hot, stirring vigorously until the milk starts to curdle. Strain through a muslin or cheesecloth until all the liquid has drained off. Knead the curds lightly until the mixture is smooth.

3. Make the Syrup by boiling the water and sugar together, stirring occasionally for about 10 minutes until thickened slightly. Set aside.

4. Mix the crumbled milk solids with the Homemade Chenna, flour, baking soda and pistachios to form a soft dough. Pinch off a piece of dough to form a small ball to test the consistency of the mixture.

5. Heat the oil until moderately hot and deep-fry the small test ball: if it breaks apart, the mixture is too moist and a little more flour should be mixed into the dough. When the mixture is the correct consistency, shape the dough into bite-sized balls and deep-fry them, a few at a time, until golden brown. Drain, then place in the warm syrup. Serve warm or at room temperature.