Gulab Jamun is one of India & South Asia’s most popular sweet desserts, and unknown to many in the west, an easy recipe to incorporate into a beloved North American favorite, pancakes.
The word Gulab comes from the Persian word for 'gol' meaning flower and 'ab' meaning water. Jamun is a Hindi word which refers to an Indian fruit which is similar in size and shape to a black plum.
Gulab Jamun is traditionally served at cultural celebrations across India from weddings, birthdays, and religious celebrations such as Diwali observed on the Hindu calendar and Eid on the Islamic calendar.
Unlike the traditional round balls drenched in syrup, restaurateurs Raj & Bina Sharma of Bombay Mahal in Brunswick, Maine share their version of this east meets west fusion which turns this famous Indian dessert into your next breakfast or brunch recipe.
Ingredients: (4 pancakes)
1-cup dry milk
½ cup Bisquick baking mix
¼ cup of whole milk
1-cup water
1-cup granulated sugar
4 whole green cardamom seeds
Butter
Shredded coconut flakes
Rose water
Finely ground pistachios
Instructions:
1. In a large mixing bowl mix together 1-cup of dry milk, ½ cup of Bisquick baking mix, & ¼ cup of whole milk or as needed to form the consistently of a pancake batter
2) Leave batter to rest for 5-10 minutes
3) In a non stick pan mix together 1-cup of water, 1-cup of sugar, & whole cardamom seeds on medium heat for 20 minutes stirring as needed until mixture becomes a syrup.
4) On a non stick pan rub butter as needed on low to medium heat and spoon in your pancake mix to desired shape and thickens of pancakes. Allow roughly two minutes on each side to form your pancake.
5) Stack all four pancakes onto a plate as they are prepared and drizzle your sugar syrup onto of the pancakes until desired saving some of the syrup on the side.
6) Next garnish with your ground pastiches, shredded coconut, and rose water.
