Recipe of the Month
Ingredients for the Gulab Jaman balls:
- 1 cup buttermilk pancake mix
- 1 cup lukewarm milk, or enough to form a smooth dough
- 2 cups non-instant milk powder
- 2 cups vegetable oil or ghee for deep-frying
- 4 teaspoons vegetable oil
For the syrup:
- 1½ cups honey
- 1½ cups water
Instructions to make the Gulab Jaman balls:
Sift together the buttermilk pancake mix, milk powder and baking soda. Mix in 4 teaspoons of vegetable oil. Add enough milk to form a smooth dough. Oil your hands to prevent sticking and roll the dough into small balls each about the size of a walnut.
In a thick-bottomed saucepan or wok, heat the 2 cups of vegetable oil or ghee over low heat. (If the oil is too hot, the balls will not cook at the center.) Immerse the balls in the hot oil and deep-fry until brown. Remove from the oil with a slotted spoon, letting the excess oil drip back into the pan. Drain further on paper towels.
Instructions to make the syrup:
In a saucepan, bring the honey and the water to a boil and boil for 2 minutes. Let cool.
Add the deep-fried balls to the cooled syrup and let them soak in the syrup for at least 5 minutes. Serve warm or chilled. (These balls will keep for several weeks in the refrigerator.)
Yield: approximately 25 Gulab Jaman balls
Excerpt from A Taste of India,
by Bibiji Inderjit Kaur Khalsa, PhD
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