Craving something sweet and utterly irresistible? Gulab Jamun, those soft, syrup-soaked balls of deliciousness, are calling your name! I’ve always been a bit intimidated by the thought of making them at home, picturing endless hours in the kitchen. But guess what? It’s actually much easier than you think! Let’s dive into a simple recipe that will bring the authentic taste of India right to your table.
Gulab Jamun - The Classic Indian Dessert
Get ready to treat yourself to a batch of homemade Gulab Jamun. Follow these steps, and you’ll be enjoying warm, sugary goodness in no time. Here’s everything you need to know:
Ingredients:
For the Gulab Jamun Balls:
- 1 cup Milk Powder (full cream)
- 1/4 cup All-Purpose Flour (Maida)
- 1/4 teaspoon Baking Soda
- 2 tablespoons Ghee (clarified butter)
- 3-4 tablespoons Milk (or as needed)
- Ghee or Oil, for frying
For the Sugar Syrup:
- 1 1/2 cups Sugar
- 1 1/2 cups Water
- 1/4 teaspoon Cardamom Powder
- A few strands of Saffron (optional)
- 1/2 teaspoon Lemon Juice
Instructions:
Making the Sugar Syrup:
- In a deep saucepan, combine sugar and water.
- Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
- Add cardamom powder and saffron strands (if using).
- Simmer for about 5-7 minutes, or until the syrup thickens slightly. It should be sticky to the touch, but not too thick.
- Add lemon juice to prevent crystallization.
- Keep the syrup warm over low heat.
Making the Gulab Jamun Balls:
- In a mixing bowl, combine milk powder, all-purpose flour, and baking soda.
- Add ghee and mix well, crumbling the mixture with your fingertips until it resembles breadcrumbs.
- Gradually add milk, a tablespoon at a time, and mix gently to form a soft and smooth dough. Do not knead the dough vigorously, as this will make the jamuns hard.
- Cover the dough with a damp cloth and let it rest for 10-15 minutes.
- Divide the dough into small, equal-sized portions (about 1 inch in diameter).
- Roll each portion between your palms to form smooth, crack-free balls. Ensure there are no cracks, as this can cause the jamuns to break during frying.
Frying the Gulab Jamun:
- Heat ghee or oil in a deep frying pan over low heat. The temperature of the oil is crucial – it should be warm, not hot.
- Gently drop a few gulab jamun balls into the oil. Do not overcrowd the pan.
- Fry the jamuns over low heat, turning them frequently, until they are golden brown all over. This may take about 10-15 minutes. Patience is key here – frying at a low temperature ensures that the jamuns cook evenly from the inside.
- Remove the fried jamuns from the oil and place them directly into the warm sugar syrup.
- Allow the jamuns to soak in the syrup for at least 2-3 hours, or preferably overnight, so they absorb the syrup and become soft and juicy.
Serve the Gulab Jamun warm or at room temperature. Garnish with chopped nuts, such as pistachios or almonds, if desired. Enjoy this sweet treat!
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