Gulab Jamun is among India’s most popular sweet. It consists of dumplings traditionally made of thickened or reduced milk soaked in the warm sweet syrup. Served as a dessert, this is a staple in most parts of India.
Gulab Jamuns are soft, sweet, utterly addictive, in short simply delicious.
- 1 cup nonfat milk powder
- 1/4 cup All Purpose flour (plain flour, maida)
- 3 tablespoons room temperature unsalted butter
- 1/4 cup room temperature whole milk
- Pinch of baking soda
- Ghee for deep-frying
- 1 3/4 cup sugar
- 1 1/2 cup water
- 4 coarsely grounded cardamom seeds
- 1 tablespoon sliced almonds and pistachio
- In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
- Let the syrup boil for a minute then remove it from the heat.
- Stir the syrup until the sugar is dissolved, then set the syrup aside.
- Mix milk powder, flour baking soda and butter in a bowl or any other vessel.
- Then slowly add milk to make soft dough such that it is a bit sticky and let it set for few minutes.
- Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.
- Grease your hands with butter and knead the dough softly.
- Divide the dough into about 20 to 22 equal portions and roll them into balls.
- Heat the ghee in a frying pan have at least 1 ½ inch of ghee on medium heat such that the ball should take about a minute’s time to rise. This is the most important part of the recipe because if the ball rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
- It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.
- Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
- The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving.
- The balls or Gulab Jamuns will expand in double the size, so give them enough space.
- If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
- Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
- Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.
- Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. Gulab jamuns can be frozen for months.
- Serve Gulab Jamuns warm or at room temperate; by itself or topped with ice cream.
- Rose petals can be put in the syrup for an added flavor.
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