we’ll help you make the most out of everyday supermarket staples. Today, how to make gulab jamun with pancake mix.
One of the greatest delights of South Asian dessert fare is the gulab jamun. They’re syrupy, bite-size fried treats, often gently perfumed by cardamom or, and they’re a mainstay: Gulab jamun can be found sealed in sticky cans at South Asian grocery stores, at the end of Indian restaurants’ lunchtime buffets, or fresh-fried and swimming in thick sugar syrup at sweets shops.
Enterprising immigrant home cooks discovered the magic of the milk powder and pancake mix combo that uncannily replicated khoya when fried up: asqueaky, not quite cakey, tender gulab jamun texture that’s a sponge for sugar syrup. Milk powder hydrated by whipping cream takes on the qualities of khoya, while pancake mix adds enough structure and leavening for it to hold up in the fryer.
Aunties shared recipes communally at house parties or scrawled them down on Post-It notes as approximate ratios and passed them around at work. Pancake mix and milk powder has become a common shorthand for khoya-based sweets. My memory of gulab jamun has always been my mom patiently rolling batches of the tacky dough into perfect spheres, the smell of hot oil as they fried up, and the sight of them bobbing up and down in saucepans of simple syrup.
. Boil it until the sugar is completely dissolved, and the syrup lightly clings to the back of a spoon. Set aside.in a large skillet to 350 degrees, and deep-fry the dough, about 4 to 5 balls at a time, constantly moving and turning with a slotted spoon to evenly brown. It will take about 60 seconds. Immediately take them out of the oil with a slotted spoon and add to the sugar syrup you’ve set aside.
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