gulab jamun recipe fiji style easy gulab jamun fiji style

Alright, gather ‘round, sweet tooths! Let’s talk about Gulab Jamun, but with a little Fijian twist. I know, I know, Gulab Jamun is already pretty perfect, but trust me, this version takes it to a whole new level of deliciousness. It’s that perfect blend of traditional comfort and exotic flair that just sings to your soul. Get ready for a delightful, syrupy adventure!

Gulab Jamun Fiji Style

This isn’t your grandma’s Gulab Jamun recipe (unless your grandma is from Fiji, in which case, high five!). The subtle differences in the spices and preparation give it a unique character that’s hard to resist. Imagine biting into these soft, doughy balls, soaked in a cardamom-infused syrup… pure bliss! Let’s get started.

Here’s what you’ll need to make this magic happen:

Ingredients:

• 1 cup Milk Powder (full cream)
• 1/4 cup All-Purpose Flour (Maida)
• 1/4 teaspoon Baking Soda
• 2 tablespoons Ghee (clarified butter)
• 2-3 tablespoons Milk (or enough to form a soft dough)
• Oil or Ghee for frying

For the Syrup:

• 1 1/2 cups Sugar
• 1 1/2 cups Water
• 1/2 teaspoon Cardamom Powder
• A few strands of Saffron (optional)
• 1 tablespoon Lemon Juice

Now, for the fun part - making them! Don’t worry, it’s easier than you might think. Just follow these steps:

Instructions:

1. Prepare the Syrup: In a saucepan, combine sugar and water. Bring to a boil, stirring until the sugar dissolves completely. Add cardamom powder, saffron (if using), and lemon juice. Simmer for about 5-7 minutes, or until the syrup slightly thickens. The consistency should be sticky, not too watery or too thick. Set aside and keep warm.
2. Make the Dough: In a mixing bowl, combine milk powder, all-purpose flour, and baking soda. Mix well.
3. Add ghee and mix with your fingertips until the mixture resembles breadcrumbs.
4. Gradually add milk, a little at a time, and mix to form a soft, smooth dough. Do not over-knead. The dough should be soft and pliable.
5. Shape the Gulab Jamun: Lightly grease your palms 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. Repeat with the remaining dough. Cracks in the balls can cause them to break apart during frying.
6. Fry the Gulab Jamun: Heat oil or ghee in a pan over low heat. The oil should not be too hot, or the Gulab Jamun will brown quickly on the outside and remain uncooked inside.
7. Gently drop a few Gulab Jamun balls into the hot oil. Fry them over low heat, turning them occasionally, until they are golden brown on all sides. This may take about 10-15 minutes, so be patient!
8. Remove the fried Gulab Jamun with a slotted spoon and drain on a paper towel.
9. Soak in Syrup: While the Gulab Jamun are still hot, gently drop them into the warm syrup. Make sure they are fully submerged.
10. Let the Gulab Jamun soak in the syrup for at least 2-3 hours, or preferably overnight, to allow them to absorb the syrup completely.
11. Serve: Serve warm or at room temperature, garnished with chopped nuts or a drizzle of extra syrup, if desired.

And there you have it! Gulab Jamun with a Fijian kiss. These are perfect for celebrations, special occasions, or just when you need a little bit of sweet comfort. Enjoy!

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Gulab Jamun Fiji Style - That Fiji Taste

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