Culinary Travel: Trinidad - Gulab Jamun

Homemade gulab jamun – like glazed sour cream donut holes, but with a spicy-sweet undercurrent – were a close contender for my Top 10 list. Best eaten the day they’re made – but, frankly, you’re unlikely to have leftovers to worry about.

Ingredients


½ teaspoon ground cinnamon
2 1/2 cups all-purpose flour
1/2 teaspoon ground cardamom
1/2 cup cold butter
7 oz condensed milk
1/4 cup evaporated milk
Oil for deep frying
1 cup granulated sugar
2 cups water

Directions

1. Combine 2 cups of the flour and the spices in a large bowl.

2. Cut butter into flour mixture until it has the texture of fine crumbs.

3. Add condensed and evaporated milks and stir to combine. Add remaining flour by the tablespoon until you have a smooth, soft dough. You may not need all of it.

4. Pinch off small pieces (about a heaping teaspoon of dough) and roll between your palms to form an almond shape.

5. Meanwhile, heat the oil in a deep pot over medium-low heat. Deep fry the dough in batches until golden, about 4–5 minutes. (If they get brown before that, your oil is too hot, and the dough is not going to be properly cooked inside.) Remove and drain on paper-towels.

6. In a small, heavy pot, combine the sugar and water, and stir until sugar is dissolved. Boil over high heat until mixture spins a thread – 230˚ on a candy thermometer.

7. Place gulab jamun in a shallow bowl or pan and pour hot syrup over them, turning continuously to coat them evenly until the syrup crystallizes.

Makes about 3½ to 4 dozen.

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