Indian Recipes - Sweet Milk and
Chenna Fritters in Syrup (Gulab Jamun) Indian Dessert Recipe
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:
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.
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.
Make the Syrup by
boiling the water and sugar together, stirring
occasionally for about 10 minutes until thickened
slightly. Set aside.
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.
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.