Gulab Jamun is a popular Indian sweet that is loved by people of all ages. These soft and spongy milk-based dumplings soaked in a fragrant sugar syrup are a delight to the taste buds. Here’s a traditional recipe to help you make homemade Gulab Jamuns:
Ingredients:
For the Gulab Jamun dough:
- – 1 cup milk powder
- – 1/4 cup all-purpose flour (maida)
- – 1/4 teaspoon baking powder
- – 2 tablespoons ghee (clarified butter)
- – 2-3 tablespoons milk (as needed to form the dough)
For the Sugar Syrup:
- – 2 cups sugar
- – 1 1/2 cups water
- – 4-5 green cardamom pods (lightly crushed)
- – A few strands of saffron (optional)
- – 1 teaspoon rose water or a few drops of rose essence
For Frying:
- – Vegetable oil or ghee for deep frying
Instructions:
- 1.In a mixing bowl, combine the milk powder, all-purpose flour, and baking powder. Mix well.
- 2.Add the ghee to the dry ingredients and mix with your fingertips until the mixture resembles breadcrumbs.
- 3.Gradually add milk, a tablespoon at a time, and knead gently to form a soft and smooth dough. Be careful not to over-knead.
- 4.Divide the dough into small portions and roll them into smooth balls, ensuring there are no cracks. The size of the balls can vary, but they should be slightly smaller than a golf ball as they will expand when fried.
- 5.In a deep, heavy-bottomed pan, heat the vegetable oil or ghee for deep frying over medium heat. The oil should be moderately hot, not too high or too low.
- 6.While the oil is heating, prepare the sugar syrup. In a separate saucepan, combine the sugar and water. Bring it to a boil, stirring occasionally to dissolve the sugar completely.
- 7.Add the crushed cardamom pods and saffron strands to the syrup for added flavor. Simmer the syrup for about 5-6 minutes until it reaches a slightly sticky consistency. Remove from heat and stir in the rose water or rose essence. Set the syrup aside.
- 8.Once the oil or ghee is hot, carefully slide a few Gulab Jamun balls into the pan. Avoid overcrowding the pan as they need space to expand while frying. Fry the balls on medium-low heat until they turn golden brown, turning them gently to ensure even cooking. This process may take about 5-6 minutes.
- 9.Once the Gulab Jamuns are fried to a golden color, remove them from the oil using a slotted spoon and drain the excess oil by placing them on a paper towel.
- 10.Allow the fried Gulab Jamuns to cool slightly, then drop them into the warm sugar syrup. Let them soak for at least 30 minutes to 1 hour, allowing the syrup to penetrate the dumplings and make them soft and syrupy.
- 11.Serve the Gulab Jamuns warm or at room temperature. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for a delightful combination.
Gulab Jamuns taste best when served fresh, but they can also be stored in the refrigerator for a few days. Warm them slightly before serving for a gooey and indulgent treat.
Enjoy the sweet and aromatic Gulab Jamuns, and savor the traditional flavors of India!