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Recipe: Gulab Jamun with a chai-laced syrupy soak

 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. 






Makes 14 pieces

First, the syrup!


  • 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.


  • 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. 


Happy Hanukkah!

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