Stuff Spiced Gulab Jamuns With Naturally Sweet And Plump Dates
Dates make these gulab jamuns extra decadent and perfectly sweet. Ginger and cardamom steep in a simple syrup which is then poured over the gulab jamuns and left to soak. Your first bite is aromatic, soft and a treat. Spoil your friends and family this Divali by surprising them with a stuffed gulab jamun at your get together.
GULAB JAMUN STUFFED WITH DATES
Yields: 12 Servings
Total Time: 1 hr
INGREDIENTS
- 1 ½ pounds all-purpose flour
- ½ pound butter, cold
- 2 teaspoons cardamom or elychee powder
- 1 ½ teaspoons ginger powder
- ½ cup condensed milk
- ¾ cup evaporated milk
- Oil, for frying
- For the syrup
- 1 pound sugar
- 1 cup water
- 1 tablespoon grated ginger
- 1 ½ teaspoons cardamom or elychee powder
DIRECTIONS
- Mix flour, cardamom and ginger together.
- Cut butter into cubes and add to dry mixture. Using your fingers or a dough cutter rub in the butter until the mixture resembles coarse meal or a crumbly yellow texture.
- Make a well in the center of mixture and add the condensed milk and evaporated milk.
- Knead the mixture until everything is combined and a smooth dough is formed.
- Make elongated shapes and set aside.
- To add dates, make a slit down the middle and add half a date then reshape the dough.
- Heat 2 cups of oil and fry on low to medium heat, carefully turning each one until golden brown.
- For the syrup, add all ingredients to a pot and bring to a boil. Keep stirring until it turns into a thick syrup consistency.
- Add to gulab jamoon, turning carefully to avoid breaking.
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