Alright, folks, let’s talk Gulab Jamun! I stumbled upon this recipe and thought, “Why not give these delightful little Indian sweets a try?” They seem intimidating, but honestly, breaking it down, they’re quite achievable. Get ready for some deliciousness!
Gulab Jamun Recipe
Here’s a sneak peek at what we’re aiming for. These are soft, spongy, melt-in-your-mouth milk balls soaked in a fragrant rose-flavored syrup. Trust me, the effort is worth it!
Ingredients:
For the Gulab Jamun Balls:
1 cup Milk Powder
1/4 cup All-Purpose Flour (Maida)
1/4 teaspoon Baking Soda
2 tablespoons Ghee (Clarified Butter), softened
2-3 tablespoons Milk, or as needed to form a soft dough
Oil or Ghee, for frying
For the Sugar Syrup:
1 1/2 cups Sugar
1 1/2 cups Water
1/4 teaspoon Cardamom Powder
1/4 teaspoon Rose Water (optional)
A few strands of Saffron (optional)
1/2 teaspoon Lemon Juice
Okay, ingredients sorted? Excellent! Let’s dive into the method. Follow these steps carefully for the best results.
Instructions:
- Prepare the Dough: In a large bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well.
- Add the softened ghee to the dry ingredients and mix thoroughly until the mixture resembles breadcrumbs.
- Gradually add milk, a tablespoon at a time, mixing gently until a soft, smooth dough forms. Be careful not to over-knead the dough. The dough should be just combined.
- Cover the dough with a damp cloth and let it rest for 10-15 minutes. This allows the gluten to relax and ensures softer Gulab Jamuns.
- Shape the Gulab Jamuns: Lightly grease your palms with ghee. Take a small portion of the dough and roll it into a smooth, crack-free ball. Aim for about 1 inch in diameter. Repeat with the remaining dough. It’s important that the balls are smooth and free of cracks, as cracks can cause them to break apart during frying.
- Prepare the Sugar Syrup: In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring occasionally until the sugar is completely dissolved.
- Add cardamom powder, rose water (if using), and saffron strands (if using) to the syrup. Simmer for 5-7 minutes, or until the syrup slightly thickens. The syrup should be sticky but not too thick.
- Stir in the lemon juice. This prevents the sugar syrup from crystallizing. Keep the syrup warm on low heat.
- Fry the Gulab Jamuns: Heat oil or ghee in a deep frying pan over low heat. The oil should be just hot enough to gently cook the Gulab Jamuns. It’s crucial to fry them on low heat to ensure they cook evenly from the inside out and don’t burn on the outside.
- Gently drop a few Gulab Jamun balls into the hot oil. Do not overcrowd the pan. Fry them, stirring occasionally, until they turn golden brown on all sides. This may take 10-15 minutes. Be patient and maintain a low heat.
- Remove the fried Gulab Jamuns from the oil and immediately transfer them to the warm sugar syrup.
- 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 absorb the syrup and become soft and juicy.
- Serve: Serve the Gulab Jamuns warm or at room temperature. They can be garnished with chopped nuts like pistachios or almonds, if desired.
And there you have it! Homemade Gulab Jamun. Don’t be afraid to experiment and adjust the sweetness to your liking. Enjoy!
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