Saffron Elaichi Gulab Jamun
by Rita Jamshed Kapadia
The Gulab Jamun is one of the most popular indian sweet, served at restaurants in the states.”Gulab” means “Rose” and “Jamun” means a “Drop”. Translated these are literally “Drops of Rose”. In this recipe the flavor is real kesar (saffron) *and elaichi (cardamom) * so I call these “Drops of Saffron”
The Saffron Elaichi flavor tastes so good with the sugary jamun syrup that you do not need to add any other flavor to it.
1 cup Milk Powder
1/4 cup Maida
1/4 tsp Baking Powder
3 tbsp Unsalted Butter
3 – 7 (to your taste) strands of Saffron soaked in hot water for 15 minutes
Milk as needed for dough
1/2 tsp Elaichi (Cardamon)
Oil or Ghee to fry
Deep pan for frying
For Sugar Syrup
1 cup Sugar
1 cup Water
To make sugar syrup, boil sugar and water together for around 10 minutes.
Mix well the milk powder, maida, baking powder and butter. Knead to a smooth dough. Add a few drops of milk if required. Let this dough rest for about 15 minutes. Make small balls making sure that there are no cracks. If you see cracks, knead a bit more.
Fry in deep hot oil/ghee till golden brown on a low flame. Once all the gulab jamuns are fried, transfer them to the sugar syrup. Let the jamuns sit in the syrup for around 4-5 hours.
Enjoy these yummy Saffron Elaichi Gulab Jamuns as is or topped with vanilla icecream !!!
The longer you soak these gulab jamuns the better they get.
Store in refrigerator for a week.
* Spices can be bought at your local Indian grocery store or on Amazon.