Here's a recipe for making delicious gulab jamun:
Ingredients:
For the Gulab Jamun:
- 1 cup full-fat milk powder
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 2 tablespoons ghee or unsalted butter, melted
- 3-4 tablespoons milk (adjust as needed to form a dough)
- Oil or ghee for frying
For the Sugar Syrup (Gulab):
- 1 cup granulated sugar
- 1 cup water
- 1/2 teaspoon cardamom powder
- Saffron strands (optional)
- Rose water or kewra water (optional)
Instructions:
1. Prepare the Sugar Syrup (Gulab):
- In a saucepan, combine the sugar and water over medium heat.
- Stir until the sugar dissolves completely.
- Add cardamom powder and saffron strands (if using).
- Let the syrup simmer for 5-7 minutes until it slightly thickens.
- Remove from heat and add rose water or kewra water (if using). Set aside.
2. Prepare the Gulab Jamun Dough:
- In a mixing bowl, combine the milk powder, all-purpose flour, and baking soda.
- Add melted ghee or butter to the dry ingredients and mix well.
- Gradually add milk, a tablespoon at a time, and knead until a soft and smooth dough forms. It should be pliable but not too sticky.
- Cover the dough and let it rest for 10-15 minutes.
3. Shape and Fry the Gulab Jamun:
- Heat oil or ghee in a deep frying pan over medium heat. The oil should be moderately hot, not smoking.
- While the oil is heating, divide the dough into small portions and roll them into smooth balls without any cracks. Make sure they are compact but not too tight.
- Gently slide the rolled dough balls into the hot oil, frying them in batches. Avoid overcrowding the pan.
- Fry the gulab jamuns, stirring occasionally, until they turn golden brown and evenly cooked. This usually takes about 7-10 minutes. Adjust the heat if needed to ensure they cook evenly without burning.
- Once done, use a slotted spoon to remove the fried gulab jamuns from the oil and drain excess oil by placing them on a paper towel-lined plate.
4. Soak the Gulab Jamun:
- While still hot, transfer the fried gulab jamuns into the warm sugar syrup.
- Let them soak in the syrup for at least 2-3 hours, allowing them to absorb the flavors and become soft and moist.
5. Serve:
- Gulab jamuns can be served warm or at room temperature.
- Garnish with chopped nuts like almonds or pistachios if desired.
- Enjoy this delightful Indian sweet as a dessert or during festive occasions!
This recipe yields approximately 12-15 gulab jamuns, depending on the size of the balls. Adjust the sweetness of the syrup according to your preference.
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