Gulab jamun is a traditional Indian sweet made of milk solids, flour, and ghee. It is deep-fried and soaked in a sugar syrup flavored with cardamom and rose water.This scrumptious dessert is often served at weddings, festivals, and special occasions. It is also a popular snack and can be easily found in most Indian sweet shops.If you’ve never made gulab jamun before, don’t worry! This step-by-step recipe will guide you through the process so that you can enjoy this delicious treat in the comfort of your own home.
Ingredients:
• 1 cup of powdered milk
• All-purpose flour, 1/4 cup
• Baking soda, 1/4 teaspoon
• 3 tablespoons butter or unsalted ghee
• Room temperature milk, 1/2 cup, and ghee or oil for frying
• About the sugar syrup
• Sugar, 1.5 cups
• 2-cups of water
• Cardamom powder, 1/2 tsp.
• 1 teaspoon rosewater (optional)
Step by Step Guide
1) Milk powder, all-purpose flour, and baking soda are combined to produce the dough in a mixing basin. Mix thoroughly.
2) When the mixture resembles breadcrumbs, add the ghee or unsalted butter and thoroughly combine.
3) When a dough gets ready, add the milk to the mixture and mixed it. Avoid overworking the dough as this will result in harder gulab jamuns.
4) For 10-20 minutes, the dough should be covered with a plate to rest.
5) Prepare the sugar syrup in the interim. Take a sugar and water to a boil in any utensil. Once the sugar get mixed with water and the sugar syrup has slightly thickened, reduce the heat to low and simmer for 5-9 minutes.
6) Stir thoroughly after adding the cardamom powder. Take out of the heat and set aside.
7) Take a pan, heat the oil (food oil) over medium-low flame. Divide the dough into tiny, equal sections while the oil is heated, and then roll each portion into a smooth ball. Verify that the surface is free of fractures.
8) Keep the heat on medium-low when frying the gulab jamuns in heated oil or ghee. While the jamuns are being fried, gently stir the oil to ensure even cooking.
9) Use a slotted spoon to remove the jamuns from the oil after frying them until they are golden brown.
10) The gulab jamuns should be immediately added to the sugar syrup after being drained of any extra oil. The gulab jamuns will absorb the syrup more effectively if the syrup is warm when you add it.
11) Before serving, give the gulab jamuns at least 30 minutes to soak up the syrup. As per your choice you can serve it hot or cold.
Gulab Jamun Advice & Techniques
There are a few tips to remember in order to obtain the ideal gulab jamuns. Before to frying the gulab jamuns, make sure the oil has reached the proper temperature. The gulab jamuns will cook too rapidly on the outside and remain uncooked on the interior if the oil is too hot. On the other hand, gulab jamuns will absorb too much oil and become greasy and soggy if the oil is not heated to the proper temperature. Second, be careful to pour the hot sugar syrup to the freshly-fried gulab jamuns as soon as possible. Because the sugar syrup keeps the gulab jamuns supple and moist, it is crucial to do this.
Enjoy your gulab jamuns at home!
