Embark on a delightful culinary journey with Natasha as we explore the sweet wonders of Indian cuisine. Today, we’re diving into the art of making Ras Gulla, a delectable treat also known as Gulab Jamun in some regions of India. This spongy, syrup-soaked dessert is a favorite across the subcontinent, and Natasha’s approach makes it approachable for home cooks of all levels.
Ras Gulla (Gulab Jamun)
Here’s a glimpse of the finished product - a perfectly golden-brown Ras Gulla, glistening with syrup and ready to melt in your mouth. Get ready to create your own batch of this irresistible sweet!
Ingredients for the Ras Gulla Balls:
- 1 cup Milk Powder (full cream recommended)
- 1/4 cup All-Purpose Flour (Maida)
- 1/4 teaspoon Baking Soda
- 2 tablespoons Ghee (clarified butter)
- 2-3 tablespoons Milk (to bind)
- Pinch of Saffron strands (optional, for flavor and color)
Now, let’s move on to the ingredients for the fragrant sugar syrup:
Ingredients for the Sugar Syrup:
- 2 cups Sugar
- 2 cups Water
- 1/2 teaspoon Cardamom Powder
- A few drops of Rose Water (optional)
- A squeeze of Lemon Juice (to prevent crystallization)
With your ingredients ready, let’s begin crafting these delightful sweets. Follow these step-by-step instructions for the best results:
Instructions:
- Prepare the Dough: In a mixing bowl, combine the milk powder, all-purpose flour, and baking soda. Add the ghee and mix well until the mixture resembles breadcrumbs.
- Bind the Dough: Gradually add milk, one tablespoon at a time, and gently mix until a soft, smooth dough forms. Do not over-knead the dough, as this can result in hard Ras Gullas. If using, add a pinch of saffron strands to the dough for added flavor and color.
- Shape the Ras Gullas: Divide the dough into small, equal-sized portions (about 1 inch in diameter). Gently roll each portion into a smooth, crack-free ball. This step is crucial for preventing the Ras Gullas from breaking apart during frying.
- Prepare the Sugar Syrup: In a large, wide-bottomed pan, combine the sugar and water. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
- Add Flavorings: Once the sugar is dissolved, add the cardamom powder and rose water (if using) to the syrup. Stir well and let the syrup simmer for a few minutes until it thickens slightly. Add a squeeze of lemon juice to prevent crystallization.
- Fry the Ras Gullas: Heat ghee or oil in a separate pan over low to medium heat. Carefully add the Ras Gulla balls to the hot ghee/oil, a few at a time. Fry them slowly, turning gently, until they are golden brown on all sides. Be patient and avoid overcrowding the pan.
- Soak in Syrup: Immediately transfer the fried Ras Gulla balls to the simmering sugar syrup. Gently press them down into the syrup to ensure they are fully submerged.
- Simmer and Soak: Cover the pan and let the Ras Gullas simmer in the syrup for at least 15-20 minutes, or until they have doubled in size and become soft and spongy.
- Serve and Enjoy: Remove the Ras Gullas from the syrup and serve them warm or chilled. Garnish with chopped nuts or saffron strands for an extra touch of elegance. Enjoy the melt-in-your-mouth texture and the rich, sweet flavor of this classic Indian dessert.
With this recipe and a little practice, you’ll be creating authentic and delicious Ras Gullas in no time. Enjoy!
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Trini Cooking With Natasha - RAS GULLA Aka GULAB JAMUN IN INDIA
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