Gulab Jamun
Gulab Jamun is a beloved Indian sweet made from deep-fried dough balls soaked in a sugary syrup flavored with rose water or cardamom. It’s rich, syrupy, and absolutely delicious. Here’s an easy and traditional recipe for making Gulab Jamun at home.
Ingredients:
For the Gulab Jamun Balls:
- Milk powder – 1 cup
- All-purpose flour (maida) – 2 tablespoons
- Baking soda – 1/4 teaspoon
- Ghee or unsalted butter – 2 tablespoons (melted)
- Milk – 1/4 cup (or as needed)
- Cardamom powder – 1/4 teaspoon (optional)
- Ghee or oil – for deep frying
For the Sugar Syrup:
-
- Sugar – 1 1/2 cups
- Water – 1 1/2 cups
- Cardamom pods – 2-3 (slightly crushed, optional)
- Rose water or kewra water – 1 teaspoon (optional, for fragrance)
- Saffron strands – 2-3 (optional, for color and flavor)
Instructions of Gulab Jamun:
1. Make the Sugar Syrup:
- In a saucepan, add sugar and water. Stir to dissolve the sugar completely.
- Bring the mixture to a boil and then let it simmer for 5-7 minutes, until the syrup slightly thickens.
- Add cardamom pods, rose water (or kewra water), and saffron (if using). Stir well and keep the syrup warm.
2. Make the Gulab Jamun Dough:
- In a large mixing bowl, combine milk powder, all-purpose flour, and baking soda.
- Add the melted ghee (or butter) and mix to form a crumbly texture.
- Gradually add milk a little at a time, mixing gently, until you get a smooth dough. The dough should be soft and non-sticky.
- If the dough feels too sticky, you can apply a little ghee or oil to your hands to prevent sticking.
- Let the dough rest for 10-15 minutes, covered with a damp cloth, so it softens further.
3. Shape the Gulab Jamun Balls:
- After resting the dough, divide it into small portions (about 10-12 equal portions depending on the size you prefer).
- Roll each portion into a smooth, crack-free ball. If the dough cracks, add a tiny bit of milk and knead it gently.
- To prevent the balls from cracking during frying, you can lightly grease your hands with ghee or oil while rolling the dough.
4. Fry the Gulab Jamun:
- Heat ghee or oil in a deep pan on low-medium heat. The oil should be at a temperature of about 280°F to 300°F (140°C to 150°C) — this ensures the jamuns cook slowly and evenly without burning.
- Gently slide the prepared dough balls into the hot oil. Don’t overcrowd the pan; fry them in batches.
- Fry the balls gently, stirring occasionally to ensure they cook evenly and turn golden brown. This will take about 7-10 minutes.
- Once they are golden brown, remove them from the oil and drain excess oil on paper towels.
5. Soak the Gulab Jamun:
- Immediately drop the hot fried Gulab Jamun balls into the warm sugar syrup.
- Let them soak in the syrup for about 30-45 minutes. The jamuns will absorb the syrup and become soft and plump.
6. Serve:
- Gulab Jamun is best served warm or at room temperature.
- Garnish with a few crushed pistachios or almonds (optional).
Tips:
- Ensure the oil is not too hot. If it’s too hot, the Gulab Jamun will brown quickly from the outside but remain uncooked inside.
- The dough should be soft but not sticky. If it feels dry, add a bit more milk, but if it’s too sticky, add a little more flour or milk powder.
- You can add a few strands of saffron to the syrup for an extra touch of flavor and color.
Enjoy these warm, aromatic, and delicious Gulab Jamuns!