1.5 cups sugar
2 cups water
a few drops rose essence (or about 4x the amount of rosewater)
1/2 teaspoon (or to taste) ground cardamom
a few strands saffron (optional)
1/2 cup instant dry milk powder
2 tablespoons all-purpose flour
2 tablespoons yogurt
1 tablespoon ghee, clarified butter, or vegetable oil
1/4 teaspoon baking soda
oil for frying (at least 1.5 inches deep)
pistachios for garnish
Caramelized Banana Ingredients:
1 banana, slightly green, not quite ripe, sliced crosswise into 1/4″ slices
1 tablespoon light brown sugar
1.5 tablespoons unsalted butter
dash of cinnamon
First, make the syrup. Combine all syrup ingredients in a sauce pan and bring to a boil. Once it boils, reduce the heat and allow it to simmer while you prepare the rest of the recipe.
Begin heating the oil for deep-frying on low-medium heat. You want it to reach 230 degrees according to some websites, but I had more luck frying from 250-270. You want a slow, patient fry on these.
While oil heats, mix dry ingredients: milk powder, all-purpose flour, and baking soda. Add clarified butter (or ghee or vegetable oil) and then, slowly, the yogurt, mixing well to make a dough. Allow it to rest for 5-10 minutes (don’t worry if it looks wet at first — after resting it will be right). With oiled hands, form into 10-15 small balls (they will nearly double in size throughout the cooking and soaking process, so do make them smaller than you think you should).
Test the oil: drop in a small piece of dough. If it sits at the bottom of the pan for a moment before coming to the surface, the oil is ready. Drop in 3-4 balls at a time and, after they float up, rotate them continuously for an even color. Be patient — when the balls are a dark golden brown, remove them with a slotted spoon and let them drain on paper towels.
When all balls are draining, bring the syrup up to a boil again. Drop in the balls, turn off the heat, and cover the syrup. Allow balls to soak at least 45 minutes to overnight.
When about ready to serve, caramelize bananas. Heat a large, non-stick skillet over medium-high heat. When hot, add half of the butter and let it sizzle for a few seconds before adding bananas. These should brown for about 30 seconds without being disturbed. Then turn them over and add brown sugar, cinnamon, and last half of butter. Shake the pan to keep the bananas moving and cook about a minute more, until sugar is melted and bananas are caramelized, but still solid. Remove from heat. Serve gulab jamun with caramelized bananas and pistachios to garnish. You can also serve warm gulab jamun and caramelized bananas over vanilla ice cream.
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