gulab jamun recipe cooking with ash Gulab jamun

Alright, let’s talk about something utterly divine: Gulab Jamun. I know, I know, it *looks* intimidating, but trust me, with a little patience and the right recipe, you can whip up these sweet, melt-in-your-mouth treats right in your own kitchen. It’s the perfect dessert to impress your friends and family – or just to treat yourself on a cozy evening.

Gulab Jamun | Ash Baber

Just look at these beauties! Perfectly golden brown and soaked in a fragrant syrup. These aren’t your average donut holes; these are rich, cardamom-infused spheres of pure sugary bliss.

So, you’re ready to tackle this delectable dessert? Great! Here’s everything you’ll need to get started:

Ingredients:

• For the Gulab Jamun Balls:

• 1 cup Milk Powder (full-fat is best!)

• 1/4 cup All-Purpose Flour

• 1/4 teaspoon Baking Soda

• 2 tablespoons Ghee (clarified butter), melted

• 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, for color and aroma)

• 1/2 teaspoon Rose Water (optional, for flavor)

• 1/2 teaspoon Lemon Juice

Instructions:

1. Prepare the Sugar Syrup: In a medium saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Add the cardamom powder, saffron strands (if using), rose water (if using), and lemon juice. Reduce the heat and simmer for about 5-7 minutes, or until the syrup slightly thickens. The syrup should be sticky, but not too thick. Set aside and keep warm. This is crucial, the syrup should be warm, not cold, when you add the fried Gulab Jamun.
2. Make the Gulab Jamun Dough: In a large bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well. Add the melted ghee and mix again until the mixture resembles breadcrumbs.
3. Knead the Dough: Gradually add the milk, a tablespoon at a time, and gently knead to form a soft, smooth dough. Be careful not to over-knead, as this can make the Gulab Jamun hard. The dough should be just moist enough to hold together. Cover the dough with a damp cloth and let it rest for 10-15 minutes. This helps the gluten relax.
4. Shape the Gulab Jamun Balls: Divide the dough into small, equal-sized portions (about 1/2 inch in diameter). Roll each portion between your palms to form smooth, crack-free balls. This is important to prevent cracking during frying.
5. Fry the Gulab Jamun: Heat ghee or oil in a deep frying pan over low heat. The temperature of the ghee/oil is crucial. It should be low enough so that the Gulab Jamun cook slowly and evenly without browning too quickly. Gently drop a few Gulab Jamun balls into the hot ghee/oil. Fry them over low heat, turning frequently, until they are golden brown on all sides. This usually takes about 8-10 minutes.
6. Soak in Syrup: Remove the fried Gulab Jamun from the ghee/oil and immediately transfer them to the warm sugar syrup. Make sure the syrup is warm, not boiling. Gently press them down to ensure they are fully submerged in the syrup. Let the Gulab Jamun soak in the syrup for at least 1-2 hours, or preferably overnight, to allow them to absorb the syrup completely.
7. Serve: Serve the Gulab Jamun warm or at room temperature, garnished with chopped nuts (like pistachios or almonds) if desired.

And there you have it! Homemade Gulab Jamun. It may seem like a lot of steps, but trust me, the end result is totally worth it. Enjoy!

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Gulab Jamun | Ash Baber

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