Indianby Wikibooks CookbookGulab JamunServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+3 cups (720 ml) dry milk powder1 cup (240 ml) Bisquick baking mixA little over ¾ cup (200 ml) warm milk2 Tbsp butter, melted2 cups (480 ml) water2 ½ cups (600 ml) white granulated sugar4 cardamom podsStepsStep-by-step0 of 12 done1Preheat canola oil 1.5–2 inches (4–5 cm) deep in a small saucepan over medium heat.2Combine the milk powder, Bisquick, and melted butter in a metal bowl.3Slowly add the warmed milk, 2 Tbsp at a time. Use a wooden spoon to mix the dry ingredients into a dough ball. Continue adding milk until all dry ingredients have been incorporated. The dough should be firm and moist, but not sticky. If you put too much milk, add a bit more dry mixture (maintaining 4Roll into evenly sized balls (if they are not even, they will not cook at the same rate). Since the balls dry out quickly, do not wait more than a few minutes before frying.5Drop a few balls into the oil—don't overfill the pan, since they will get larger as they cook. They will sink to the bottom, then float to the top of the oil. Stir regularly to keep them browning evenly.6When dark brown, remove from the oil and place on paper to absorb any excess.7Repeat until all the dough is used up.8Break cardamom seeds from their pods.9Separate seeds, and bash them to release flavor.10Mix water, syrup, and cardamom and heat for 10 minutes—do not overheat or the syrup will caramelize.11Soak the finished fritters in the syrup overnight.12Serve hot or cold.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
