This seems to be a habit of mine every Divali: I always have a few posts to do in just one day. Last year I was busy and this year doesn't seem to be different. So here goes....Goolab jamoon is another Divali recipe that we Trinis love to prepare.
Like the Barfi it is also milky and sweet. Although I don't really have a sweet tooth, I'm a little partial to these Divali sweets. I can't explain it, maybe it's the ginger and elychee used in the recipes that entices me... I don't know but they sure taste good. So here's gulab jamun: another divali sweet meat that I absolutely love and will be looking forward to tonight! :-)
GOOLAB JAMOON
1 tsp. ground elychee (cardamom)
1 cup flour
1/2 lb butter
1 cup water ( or 1/2 cup evaporated milk and 1/2 cup water)
For syrup
2 cups sugar
1 tbsp. grated ginger
1/2 cup water
mix the butter, milk, flour, elychee and water until a crumbly texture is formed.
Shape in your hands.Note: This is done by gathering a bit of the mixture in your hand and squeezing firmly.
Fry until golden brown
and drain.
For the syrup, bring to a boil the sugar, water and ginger
When the syrup looks thick, add the gulab jamun in small batches,to avoid breaking, and coat evenly with the sugar.
The gulab jamun looks ready now
