Preparation:
In a deep-fryer heat 4 cups oil to 375F over medium-high heat.
On work surface mound Gulab Jamun mix and make a well in center. Add water to center, a little at a time. Using your hands, work enough water into mix to form a soft and slightly sticky dough. Add more water or extra flour to dough as needed. Knead lightly until dough comes together.
Pull off walnut-sized pieces of dough and roll them in a little flour until rounded.
Working in batches, add dough to hot oil and fry, turning several times until golden brown, about 3 minutes. Use a slotted spoon to scoop out dumplings and drain on paper towels.
Meanwhile, in a saucepan heat sugar with 1 cup water over medium heat, stirring until sugar dissolves. Lower heat to simmering, add cardamon pods and gently simmer 3 minutes. Add rosewater. When all dumplings are fried, add them to syrup and simmer gently. Turn dumplings, spooning syrup over them, about 5 minutes or until they are puffed and glazed.
Allow to cool slightly before serving. Serve 3 dumplings with a little syrup spooned over, garnished with fresh mint. |
