GULAB JAMOON is also called Fat Kurma in TRINIDAD

Learn to make a very very simple (yet perfectly delicious) version of "Fat Kurma" also known as Gulab Jamoon--a sweet Indian Delicacy served at Hindu functions inlcluding Diwali, Religious prayers and Weddings. It is sold year round at the local markets or Indian delicacy shops.

Link to printable recipe:
https://cookingwithria.com/2019/10/tr...

INGREDIENTS
3 cups all purpose flour (about 1 lb)
2 teaspoons aluminum free baking powder
4 ounces pure butter (no chemicals) (Kerrygold or Anchor)
Cold Water (About 12-13 tablespoons)

6 tablespoons milk powder
1/2 teaspoon ground elychee (cardamom)

Sugar syrup(phaag)
2 cups water
2 cups granulated sugar

Less sweet (my preference)
( 1 1/2 cups water, 1 cup
Sugar)

Tips:
-If dough is too dry, It will crack in the pot
-Make each dough about 1 oz or 26 grams to be precise
-If there are cracks when forming or after formed, wet hands with water or butter to help shape without cracks
-If it gets dark brown too quickly, lower heat.
-Fry quickly after kneading and shaping as dough will dry out and crack (Break apart) in the pot, as stated above
-See options above (sugar syrup) for sweetness recommendation
-Makes about 25-30
-Never add an oiled spoon to the sugar syrup while it cooks
-It will sink when placed in the pot, but will rise to the top/float when cooked.
-Make it light or dark, depending on your color preference—I like it dark!
-Cool completely before adding syrup or else they will break while stirring.
-if it puffs up/expands a lot while frying, you need to form it smaller and tighter (again no cracks!)
-
BY POPULAR DEMAND:

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