Here is a recipe you should definitely try, goolab jamoon. 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 any different. So here goes….Goolab jamoon is another Divali recipe that we Trinis love to prepare.
As a boy growing up in a very culturally diverse village, celebrating Divali was commonplace. We all celebrated Divali in some way be it lighting deyas, bursting bamboo, visiting Hindu friends to share a delicious vegetarian meal, or making some of the sweet meats or Mithai usually served at pujas.
Goolab Jamoon: For the sweet tooth
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 Recipe
3 cups full cream milk powder
1/4 tsp. ground elychee (cardamom)
1 cup flour
4 tbsp condensed milk
1 cup butter, unsalted
1/2 cup evaporated milk
2 cups sugar
1 tbsp. grated ginger
1/2 cup water
Note: This is done by gathering a bit of the mixture in your hand and squeezing firmly. wet your hand before shaping.
to avoid breaking, and coat evenly with the sugar.