Gulab Jamun is a beloved Indian dessert known for its soft, melt-in-the-mouth texture and sweet, aromatic syrup. While it requires some attention to detail, making gulab jamun at home is a rewarding experience.
Gulab Jamun
Ingredients
For the Sugar Syrup:
Instructions
Prepare the Sugar Syrup:
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In a wide, shallow pan, combine sugar and water. You can add cardamom pods for flavor.
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Stir well and bring it to a boil. Simmer for 5-7 minutes until it reaches a slightly sticky consistency.
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Squeeze a few drops of lemon juice into the syrup to prevent crystallization. Set the syrup aside.
Prepare the Gulab Jamun Dough:
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In a mixing bowl, combine milk powder, all-purpose flour, and baking soda.
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Add ghee to the dry ingredients and mix until it resembles breadcrumbs.
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Gradually add milk, a tablespoon at a time, and knead the mixture into a smooth, soft dough. Be cautious not to over-knead.
Shape and Fry the Gulab Jamun:
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Divide the dough into small, uniform-sized portions and roll them into smooth balls without any cracks.
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Heat oil or ghee in a deep frying pan on low-medium heat. To check if it's ready, drop a tiny piece of dough into the oil; it should sizzle and rise gradually.
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Gently slide the gulab jamun balls into the hot oil and fry them on low-medium heat. Keep turning them for even cooking until they turn golden brown.
Soak in Sugar Syrup:
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Drain the fried gulab jamuns on a paper towel briefly to remove excess oil.
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While they are still warm, transfer them to the prepared sugar syrup. Let them soak for a few hours or overnight for best results.
Serve:
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Gulab jamun is best served warm. You can garnish it with chopped nuts like pistachios or almonds.
Note
- The dough should be soft and smooth. Avoid making it too hard, or your gulab jamuns may turn out dense.
- The temperature of the oil is crucial. Fry the jamuns on low-medium heat to ensure they cook evenly from the inside.
- Let the fried jamuns sit in the sugar syrup for a few hours or overnight to absorb the sweetness fully.
- You can get creative by adding saffron strands or rosewater to the sugar syrup for added flavor.