Gulab Jamun (donuts soaked in sugar syrup) in made with milk fudge, known as mava, in India. Replacing it with ricotta cheese and milk powder gives same flavor and texture.
- ½ cup whole milk ricotta cheese, drained
- ½ cup milk powder
- 1 tablespoon all-purpose flour
- 1 tablespoon arrowroot flour or corn starch
- ¼ teaspoon baking powder
- 1 to 2 tablespoons whole milk yogurt
- 1 to 2 teaspoons ghee or unsalted butter
- Vegetable oil or vegetable shortening for frying
- 1 ¼ cups sugar
- ¾ cup water
- 3-4 threads of saffron
- 3 whole cardamom pods
- Make Syrup: Combine water and sugar in a large sauce pan. Bring to boil on a medium high heat. Open cardamom pods slightly. Turn heat to low; add saffron and cardamom pods to syrup. Let it simmer on low heat for 10 to 12 minutes.
- While syrup is cooking, first combine milk powder, flour, arrowroot flour (or corn starch) and baking powder in a medium mixing bowl. Add ricotta, one tablespoon of yogurt and with your hands knead into soft dough. If mixture is too dry add one more tablespoon of yogurt. To avoid dough sticking to hands, spread butter or ghee on your hands.
- Divide the dough into 30 or so equal portions and form into balls (gulab jamun). Keep it cover with a kitchen towel.
- Heat oil or shortening in a frying pan on medium-high heat until hot enough for frying. Reduce heat to medium. Fry 6 to 7 gulab jamun at a time, until golden brown, about 3 minutes. Drain excess oil on paper towel and immediately drop them into sugar syrup. Repeat process for rest of gulab jamun. Let gulab jamun soak in sugar syrup for at least 3 hours before serving. Can be served warm or at room temperature as a sweet or a snack.