Alright, fam, lemme drop some knowledge on ya’ll about makin’ some SERIOUSLY good Gulab Jamun. We talkin’ ‘bout that melt-in-your-mouth, syrup-soaked goodness that gonna have ya grandma askin’ for seconds! We ain’t messin’ with no shortcuts, just pure deliciousness.
So, listen up, ‘cause we gonna be transformin’ some milk powder into these little nuggets of joy. Forget store-bought, we’re buildin’ flavor from the ground up!
Gulab Jamun: Straight Fire Edition
Check out this beauty, look at that color, soaked in the syrup, you can almost taste it already.
Now, let’s get down to brass tacks. Here’s what you’ll need to make the magic happen:
Ingredients:
* For the Jamun: * 1 cup Milk Powder * 1/4 cup All-Purpose Flour (Maida) * 1/4 teaspoon Baking Soda * 2 tablespoons Ghee (Clarified Butter) * 3-4 tablespoons Milk (for kneading) * Oil or Ghee for deep 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) * 1/2 teaspoon Rose Water (optional) * 1/2 teaspoon Lemon juice Instructions:
Step 1: Whipping up the Syrup
First thing’s first, gotta get that syrup simmerin’. In a pot, throw in the sugar, water, cardamom powder, and saffron (if you got it). Let that come to a boil, then simmer it for about 5-7 minutes, till it gets a little sticky. Add in the rose water (if you’re feelin’ fancy) and a squeeze of lemon juice (this stops it from crystallizing later on). Keep it warm on low heat while you tackle the jamuns.
Step 2: Kneading the Dough
Alright, time to mix up the dough. In a bowl, combine the milk powder, all-purpose flour, and baking soda. Add the ghee and mix it all up real good. Now, slowly add the milk, a tablespoon at a time, and knead it into a soft, smooth dough. Don’t over-knead it, we want it nice and light. Cover the dough with a damp cloth and let it rest for about 10 minutes.
Step 3: Shaping the Jamuns
Now comes the fun part! Grab a small piece of the dough and roll it into a smooth, crack-free ball. You want them to be about an inch in diameter. Make sure there are no cracks, or they might break while frying. Repeat this process with the rest of the dough.
Step 4: Frying the Jamuns
Heat up the oil or ghee in a pan over low heat. The key here is low heat, trust me. Gently drop the jamuns into the hot oil, a few at a time. Fry them slowly, turning them occasionally, until they’re golden brown all over. This might take about 10-15 minutes, but trust the process, we don’t want burnt outsides and raw insides. Remove the fried jamuns with a slotted spoon and drain them on paper towels.
Step 5: Soaking in the Syrup
While the jamuns are still hot, gently drop them into the warm sugar syrup. Make sure they’re fully submerged. Let them soak in the syrup for at least 2-3 hours, or even better, overnight. This is when they get all juicy and delicious.
Step 6: Serve it up, G!
And there you have it! Serve these bad boys warm or at room temperature. Garnish with some chopped nuts or a sprinkle of cardamom powder if you’re feelin’ extra. Now go on and enjoy that sweetness!
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Gulab Jamun Using Milk Powder - Chef Kunal Kapur
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