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.
Calories:
Approximately 150 calories per piece (may vary based on size)
Best Season:
Suitable throughout the year
Ingredients
1cup of milk powder
1/4cup of all-purpose flour
1/4cup of ghee (clarified butter)
A pinch of baking soda
A few tablespoons of milk (approximately 3-4 tablespoons)
Oil or ghee for frying
For the Sugar Syrup:
1.5cup of sugar
1.5cup of water
A few cardamom pods (optional)
A small slice of lemon (optional, to prevent crystallization)
Instructions
Prepare the Sugar Syrup:
1
In a wide, shallow pan, combine sugar and water. You can add cardamom pods for flavor.
2
Stir well and bring it to a boil. Simmer for 5-7 minutes until it reaches a slightly sticky consistency.
3
Squeeze a few drops of lemon juice into the syrup to prevent crystallization. Set the syrup aside.
Prepare the Gulab Jamun Dough:
4
In a mixing bowl, combine milk powder, all-purpose flour, and baking soda.
5
Add ghee to the dry ingredients and mix until it resembles breadcrumbs.
6
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:
7
Divide the dough into small, uniform-sized portions and roll them into smooth balls without any cracks.
8
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.
9
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:
10
Drain the fried gulab jamuns on a paper towel briefly to remove excess oil.
11
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:
12
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.
