Gulab Jamun
31 August, 2024
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Gulab jamun
Gulab jamun is a popular Indian dessert consisting of deep-fried dough balls soaked in a fragrant sugar syrup. Made from khoya (reduced milk solids) or milk powder, the dough is flavored with cardamom and sometimes saffron, then shaped into small, round balls and fried until golden brown. These are then immersed in a warm syrup infused with rose water or cardamom, giving the dessert its name, which translates to "rose berries." Gulab jamun is cherished for its soft, melt-in-the-mouth texture and sweet, aromatic taste, making it a staple at festive occasions and celebrations.
Ingredients
For the Gulab Jamun:
- 1 cup 120g milk powder
- 1/4 cup 30g all-purpose flour
- 1/4 teaspoon baking soda
- 2 tablespoons ghee clarified butter, melted
- 2-3 tablespoons milk or as needed
For the Sugar Syrup:
- 1 and 1/2 cups 300g granulated sugar
- 1 and 1/2 cups 360ml water
- 4-5 cardamom pods crushed
- 1 teaspoon rose water optional
- A few saffron strands optional
For Frying:
- Ghee or oil for deep frying
Instructions
Prepare the Sugar Syrup:
- Combine Ingredients: In a large saucepan, combine the sugar, water, and crushed cardamom pods. If using saffron, add it as well.
- Dissolve Sugar: Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves. Once dissolved, let it simmer for 5-7 minutes to slightly thicken.
- Add Flavorings: Remove from heat and stir in the rose water if using. Set aside and keep warm.
Prepare the Gulab Jamun Dough:
- Mix Dry Ingredients: In a large bowl, combine the milk powder, all-purpose flour, and baking soda.
- Add Wet Ingredients: Add the melted ghee and mix until the mixture resembles coarse crumbs.
- Form Dough: Gradually add the milk, 1 tablespoon at a time, mixing gently until a soft, smooth dough forms. Be careful not to overwork the dough. Let it rest for 5 minutes.
- Shape Dough: Divide the dough into small, equal-sized portions (about the size of a marble) and roll them into smooth, crack-free balls.
Fry the Gulab Jamun:
- Heat Oil: In a deep frying pan or pot, heat the ghee or oil over medium-low heat. It should be hot but not smoking (about 325°F or 160°C).
- Fry Dough Balls: Gently slide a few dough balls into the hot oil. Fry them, turning occasionally, until they are golden brown all over. This should take about 5-7 minutes per batch. Fry on low heat to ensure they cook evenly inside out.
- Drain: Remove the fried balls with a slotted spoon and drain on paper towels.
Soak in Sugar Syrup:
- Soak: Place the warm fried gulab jamuns into the warm sugar syrup. Let them soak for at least 2 hours before serving, allowing them to absorb the syrup and become soft and juicy.
Serve:
- Garnish and Serve: Serve the gulab jamuns warm or at room temperature, garnished with chopped nuts if desired.
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