Gulab Jamun is a very popular north Indian sweet. In English, Gulab means “rose” and Jamun is “blackish-purple berry”. It is called so because of the way it looks. I personally love the combination of hot Gulab Jamuns and vanilla icecream. They create a true heavenly feeling in the mouth. Gulab Jamun can be made in two ways – using khoya or milk powder. Here, I have made them using milk powder, which tastes just as good, and it’s very easy to make. Let’s jump into the recipe!
Serves: 4 to 5 persons
Cook Time: 30 to 45 minutes
For 10 to 12 pieces of Gulabjamuns
1 cup of milk powder
1/4 cup all-purpose flour (maida)
1 tablespoon ghee or as required
1/2 teaspoon baking soda
2 tablespoons fresh yoghurt (curd) or as required
Grated almonds to garnish
Oil to deep fry
For the Sugar Syrup
2 cups of water
1.5 cups sugar
3 to 4 cardamoms
Few saffron strands (optional)
Few drops of rose water (optional)
Add water sugar and 3 to 4 cardamoms into a pan. Keep it to boil. Stir occasionally. If the sugar syrup has impurities, then add 1 tbsp milk into it. Then remove the layer of scum with a spatula or spoon.
If available, add a few drops of rose water and a few saffron strands in the sugar solution. This is optional.
You have to make a thick sugar syrup. It’s better to keep on boiling till it gets a half-string consistency. On cooling, it will be thicker.
Add milk powder, all-purpose flour, baking soda in a bowl and mix well.
Add ghee and fresh yoghurt (curd) and mix nicely.
Mix everything gently. Do not knead too much. Keep in mind that over mixing will make the jamuns hard (due to extra gluten) and then they won’t absorb the sugar syrup.
Also, keep in mind that the dough should be smooth without any cracks. If there are cracks or the dough looks dry, add a little more yoghurt (1 tablespoon or as required) and mix.
The dough will be a little sticky. Apply some ghee on the palms and then make small balls from the dough. Jamun balls will increase in size while frying and soaking in sugar syrup.
Heat oil in a kadhai. Oil should be medium hot. Add the dough balls in the oil and deep fry. Balls should slowly turn brown in colour and should rise to the top of the kadhai while cooking.
Remember if the balls get browned too quickly the oil is too hot. If the balls do not rise, the oil is not hot enough. In either case, the Gulab Jamuns won’t get cooked properly. So, the oil should be medium hot.
Also remember if the balls crack while frying, add some flour (1 more teaspoon or as required) to the dough and mix again.
Gently stir and keep on turning the Gulab Jamuns balls while frying so that they get evenly browned in colour.
Once done, add them to the warm sugar syrup.
Soak the Gulab Jamuns at least for one hour before serving, to get the perfect soft texture.
Tadaaaa! The Gulab Jamuns are ready! It’s a must-try this festive season, and I hope you enjoy it! Please follow my blogs to get more such recipes.
Until next time, take care.
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This post was last modified on December 10, 2020 8:16 pm