gulab jamun gulab jamun ki recipe Gulab jamun recipe

Gulab Jamun, a beloved Indian sweet, is a decadent treat perfect for celebrations or a simple indulgence. These deep-fried milk balls, soaked in fragrant sugar syrup, offer a melt-in-your-mouth texture and an explosion of sweet flavor. This recipe offers a straightforward approach to creating this classic dessert in your own kitchen. Get ready to impress your family and friends with your homemade Gulab Jamun!

Gulab Jamun Recipe

This recipe requires a few key ingredients to achieve the perfect texture and flavor. The dry milk powder forms the base, while the all-purpose flour provides structure. Ghee (clarified butter) adds richness and contributes to the characteristic soft interior. Baking soda helps to create a light and airy texture, ensuring the Gulab Jamuns remain soft after frying. Finally, a touch of cardamom powder infuses the sweet with a subtle, aromatic warmth.

Ingredients:

• 1 cup Milk Powder
• 1/4 cup All-Purpose Flour (Maida)
• 1/4 tsp Baking Soda
• 2 tbsp Ghee (Clarified Butter)
• 2-3 tbsp Milk (to knead the dough)

For the Sugar Syrup:

• 1 1/2 cups Sugar
• 1 1/2 cups Water
• 1/4 tsp Cardamom Powder
• Few strands of Saffron (optional)
• 1/2 tsp Lemon Juice

Instructions:

1. Prepare the Dough: In a mixing bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well. Add the ghee and rub it into the dry ingredients until it resembles breadcrumbs.
2. Gradually add milk, a little at a time, and gently knead to form a soft, smooth dough. Do not over-knead. The dough should be just combined and slightly sticky. Cover the dough with a damp cloth and let it rest for 10-15 minutes. This allows the gluten to relax and prevents the Gulab Jamuns from becoming hard.
3. Shape the Gulab Jamuns: Divide the dough into small, equal portions. Roll each portion between your palms to form smooth, crack-free balls. Cracks can cause the Gulab Jamuns to break apart while frying.
4. Prepare the Sugar Syrup: In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves completely. Add the cardamom powder and saffron strands (if using). Simmer for 5-7 minutes, or until the syrup reaches a slightly sticky consistency. Add lemon juice to prevent crystallization.
5. Fry the Gulab Jamuns: Heat ghee or oil in a deep frying pan over low heat. It’s crucial to maintain a low temperature to ensure the Gulab Jamuns cook evenly from the inside out. Gently drop a few Gulab Jamuns into the hot oil. Do not overcrowd the pan.
6. Fry the Gulab Jamuns, turning them occasionally, until they are golden brown on all sides. This process may take 10-15 minutes. Remove the fried Gulab Jamuns from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Soak in Syrup: Immediately transfer the hot Gulab Jamuns to the warm sugar syrup. Make sure the syrup is warm, not boiling hot. Let the Gulab Jamuns soak in the syrup for at least 1-2 hours, or preferably overnight, to allow them to absorb the syrup completely and become soft and juicy.
8. Serve: Serve the Gulab Jamuns warm or at room temperature. Garnish with chopped nuts or a sprinkle of cardamom powder, if desired. Enjoy!

These Gulab Jamuns are best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before serving. This recipe is a delightful way to create a cherished Indian dessert that is sure to be a hit!

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