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Hey there, food lovers! Today, we’re diving headfirst into a classic dessert that’s guaranteed to satisfy your sweet cravings: Gulab Jamun! These melt-in-your-mouth, deep-fried milk balls, soaked in a fragrant rose-flavored syrup, are a staple at celebrations and a comforting treat any time of year. Don’t be intimidated by the process; it’s totally achievable, and the results are absolutely worth it.

Gulab Jamun Recipe - Sweetness in Every Bite

Feast your eyes on this golden goodness! Get ready to learn how to make these delectable treats right in your own kitchen.

Here’s what you’ll need to bring these beauties to life:

Ingredients:

For the Gulab Jamun Balls:

• 1 cup milk powder (full cream or skim)
• 1/4 cup all-purpose flour (maida)
• 1/4 teaspoon baking soda
• 1 tablespoon ghee (clarified butter)
• 3-4 tablespoons milk (or as needed to form a soft dough)
• Oil or ghee for frying

For the Sugar Syrup (Chashni):

• 1 1/2 cups sugar
• 1 1/2 cups water
• 1/4 teaspoon cardamom powder
• A few strands of saffron (optional)
• 1/2 teaspoon rose water (optional)
• 1/4 teaspoon lemon juice

Instructions:

Let’s get cooking! Follow these steps for perfect Gulab Jamuns every time.

1. Prepare the Dough: In a mixing bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well.
2. Add the ghee and rub it into the dry ingredients until the mixture resembles breadcrumbs. This step is crucial for soft jamuns.
3. Gradually add the milk, a tablespoon at a time, and mix until a soft, smooth dough forms. Do not over-knead the dough. It should be just combined.
4. Cover the dough with a damp cloth and let it rest for 10-15 minutes. This allows the gluten to relax, resulting in softer jamuns.
5. Shape the Gulab Jamuns: Lightly grease your hands with ghee. Take a small portion of the dough and roll it into a smooth, crack-free ball. The size should be about 1 inch in diameter. Any cracks in the balls can cause them to break apart during frying. Repeat with the remaining dough.
6. 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.
7. Add the cardamom powder, saffron strands (if using), and rose water (if using). Simmer for 5-7 minutes, or until the syrup reaches a slightly sticky consistency. The syrup should be thin enough to easily soak into the jamuns.
8. Add the lemon juice to prevent the syrup from crystallizing. Remove from heat and set aside.
9. Fry the Gulab Jamuns: Heat oil or ghee in a deep frying pan or kadhai over low heat. The oil should be just hot enough to gently cook the jamuns. A high temperature will cause them to burn on the outside and remain uncooked inside.
10. Gently drop a few gulab jamun balls into the hot oil. Fry them over low heat, stirring constantly to ensure even browning. The jamuns will slowly puff up and turn a golden brown color. This process may take 10-15 minutes. Be patient!
11. Once the gulab jamuns are evenly golden brown, remove them from the oil using a slotted spoon and immediately drop them into the warm sugar syrup.
12. Soak the Gulab Jamuns: Allow the gulab jamuns to soak in the syrup for at least 2-3 hours, or preferably overnight. This allows them to fully absorb the syrup and become soft and juicy.
13. Serve: Serve the gulab jamuns warm or at room temperature, garnished with chopped nuts or a sprinkle of cardamom powder, if desired. Enjoy!

And there you have it! Your very own homemade Gulab Jamuns, ready to be devoured. Don’t be afraid to experiment with flavors. A pinch of nutmeg or a splash of kewra water can add a unique twist. Happy cooking!

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