These syrup soaked milk-based fritters are eaten at festivals, birthdays and celebrations – so they are well suited for Hanukkah, among other celebrations. The syrup here is infused with our Farmer’s Chai. Make these a bit ahead of serving them so that they can soak up the syrup.
THE RECIPE
Makes 14 pieces
First, the syrup!
Ingredients:
- 1 cup sugar
- 1 cup water
- 2 bags Farmer's Chai
- Pinch salt
- Squeeze lemon juice
In a small saucepan over medium heat, combine the water, sugar, a pinch of salt and Farmers Chai and cook for 5 minutes so that the syrup reduces slightly and becomes more sticky and syrupy. Add a squeeze of lemon and set aside. Strain before serving.
Next, the fritter.
Ingredients:
- ¾ cup milk powder
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons melted butter or ghee
- ⅛ cup to ¼ cup whole milk
- Oil for frying
In a medium bowl, combine the milk powder, all purpose flour and baking powder into a bowl and mix to combine. Add the melted butter and mix again. Stir in milk until the dough starts coming together. Cover with a clean kitchen towel and allow the dough to rest for 10 minutes. As the dough rests and hydrates, the dough should become a bit stiffer. If the surface cracks noticeably, add a splash more milk.
Now, the frying.
When you are ready to fry the gulab jamun, heat a medium saucepan with about 2 inches of oil to fry. Gently roll the dough into 14 balls. Frying in batches, and moving them around with a spoon as they cook, cook until they are golden-brown. Remove from the oil to a plate lined with a paper towel and allow to cool slightly, then place the gulab jamun to the syrup and allow to soak.
