Gulab Jamun
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.
Ingredients
- 1 cup of milk powder
- 1/4 cup of all-purpose flour
- 1/4 cup of ghee (clarified butter)
- A pinch of baking soda
- A few tablespoons of milk (approximately 3-4 tablespoons)
- Oil or ghee for frying
- 1.5 cup of sugar
- 1.5 cup of water
- A few cardamom pods (optional)
- A small slice of lemon (optional, to prevent crystallization)
For the Sugar Syrup:
Instructions
- In a wide, shallow pan, combine sugar and water. You can add cardamom pods for flavor.
- Stir well and bring it to a boil. Simmer for 5-7 minutes until it reaches a slightly sticky consistency.
- Squeeze a few drops of lemon juice into the syrup to prevent crystallization. Set the syrup aside.
- In a mixing bowl, combine milk powder, all-purpose flour, and baking soda.
- Add ghee to the dry ingredients and mix until it resembles breadcrumbs.
- Gradually add milk, a tablespoon at a time, and knead the mixture into a smooth, soft dough. Be cautious not to over-knead.
- Divide the dough into small, uniform-sized portions and roll them into smooth balls without any cracks.
- 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.
- 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.
- Drain the fried gulab jamuns on a paper towel briefly to remove excess oil.
- While they are still warm, transfer them to the prepared sugar syrup. Let them soak for a few hours or overnight for best results.
- Gulab jamun is best served warm. You can garnish it with chopped nuts like pistachios or almonds.
Prepare the Sugar Syrup:
Prepare the Gulab Jamun Dough:
Shape and Fry the Gulab Jamun:
Soak in Sugar Syrup:
Serve:
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.