做法
- 先做糖浆:在宽锅中混合糖、水、豆蔻和藏红花。煮沸炖6分钟——糖浆应是一线状:拇指食指捏一滴拉开应形成单条短丝。拌入柠檬汁和玫瑰水;关火。保温。
- 做面团:在碗中混合擦碎的khoya、面粉、泡打粉和酥油。搓至均匀——像粗沙。逐渐加牛奶,轻揉,直到面团刚成型。应柔软、略黏,不过度处理。
- 盖好静置10分钟。分成24份,每份12克。在掌心搓成完美光滑球——任何裂纹都会在油中爆开。如果面团粘手,在掌上抹一点酥油。
- 把油-酥油混合在深窄锅中加热到130-140°C——比一般油炸低很多。油不应冒烟,丢入一块面团应下沉,然后非常缓慢上浮。
- 分批6到8个下入。第一分钟不要搅——让它们自己上浮。上浮后,轻轻晃动油使其翻滚均匀上色。共炸8分钟至深棕红色。
- 用漏勺直接捞入温糖浆中。不要在厨房纸上沥油——它们应趁热吸糖浆。浸至少90分钟;过夜更好。常温或微温上桌,每份两个,撒切片开心果。
Common questions
Can 玫瑰糖浆奶球 (Gulab Jamun) be made ahead?
玫瑰糖浆奶球 (Gulab Jamun) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 玫瑰糖浆奶球 (Gulab Jamun) spicy?
玫瑰糖浆奶球 (Gulab Jamun) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 玫瑰糖浆奶球 (Gulab Jamun) vegetarian or gluten-free?
玫瑰糖浆奶球 (Gulab Jamun) is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 玫瑰糖浆奶球 (Gulab Jamun) to make at home?
玫瑰糖浆奶球 (Gulab Jamun) sits at intermediate difficulty — total time about 55 minutes. The ingredients are not unusual but the timing requires attention.
Can 玫瑰糖浆奶球 (Gulab Jamun) be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Gulab jamun的名字是波斯语——gulab(玫瑰)和jamun(印度紫黑色水果),指颜色。配方随莫卧儿人传入,最初是中世纪阿拉伯传统的牛奶布丁饺luqmat al-qadi。印度的创新是khoya底料——奶在数小时中收成软糖固体。完美的gulab jamun是深棕色但不苦,糖浆浸到中心但不糊烂,奶味与玫瑰味同样浓。孟加拉的pantua是更密的表亲;kala jamun是炸得更深、近乎黑色的版本。
