Gulab Jamun

Gulab Jamun

Gulab Jamun is a popular Indian delicious made up of deep-fried dough balls jumped in a syrupy syrup flavored with rosewater or cardamom. It’s rich, syrupy, and completely delightful. Here is a simple and classic recipe for preparing 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
  • 2-3 cardamom pods (slightly crushed, optional)
  • Rose or kewra water – 1 teaspoon (optional for aroma)
  • 2-3 strands of saffron (optional for color and flavor).

Instructions of Gulab Jamun:

1. Make the Sugar Syrup:

• In a saucepan, combine sugar and water. Stir the sugar until completely dissolved.
• Bring the mixture to a boil, then reduce to a simmer for 5-7 minutes, or until the syrup is somewhat thickened.
• Combine the cardamom pods, rose water (or kewra water), and saffron (if using). Stir thoroughly and keep the syrup heated.

2. Make the Gulab Jamun Dough:

• In a large mixing bowl, mix the milk powder, all-purpose flour, and baking soda.
• Add the melted ghee (or butter) and stir until crumbly.
• Gradually add milk, a little at a time, and stir gently until the dough is smooth. The dough should be soft and not sticky.
• If the dough is overly sticky, rub a little ghee or oil onto your hands to keep it from sticking.
• Allow the dough to rest for 10-15 minutes, covered with a moist cloth, until it softens more.

3. Shape the Gulab Jamun Balls:

• After the dough has rested, divide it into small sections (10-12 equal portions depending on the size you like).
• Form each part into a smooth, crack-free ball. If the dough cracks, add a small amount of milk and knead gently.
• To keep the balls from cracking while frying, lightly maintain your hands with ghee or oil as you roll the dough.

4. Fry the Gulab Jamun:

• In a deep pan, heat the ghee or oil over low to medium heat. The oil should be heated to around 280°F to 300°F (140°C to 150°C) so that the jamuns cook gently and evenly without burning.
• Gently place the formed dough balls in the hot oil. Do not overcrowd the pan; fry in batches.
• Fry the balls gently, stirring periodically, until they are evenly cooked and golden brown. This will take approximately 7-10 minutes.
• Once golden brown, remove from the pan and drain any leftover oil on paper towels.

5. Soak the Gulab Jamun:

• Immediately immerse the hot fried Gulab Jamun balls in the warm sugar syrup.
• Allow them to soak in the syrup for approximately 30-45 minutes. The jamuns will absorb the syrup, becoming soft and plump.

6. Serve:

• Gulab Jamun is best served warm or room temperature.
• Garnish with crushed pistachios or almonds (optional).

Tips:

• Ensure that the oil is not overly hot. If it gets too hot, the Gulab Jamun will brown quickly on the outside but remain undercooked on the inside.
• The dough should be soft and not sticky. If it feels dry, add a little more milk; if it’s too sticky, add a little flour or milk powder.
• You can add a few strands of saffron to the syrup to enhance the flavor and color.

Enjoy these warm, aromatic, and delicious Gulab Jamuns!