Craving something sweet, melt-in-your-mouth delicious? Look no further! We’re diving into the irresistible world of Gulab Jamun, those golden-brown spheres of pure sugary joy. Forget pre-packaged mixes – we’re going homemade, and trust me, the effort is *so* worth it.
Gulab Jamun | Homemade Gulab Jamun Recipe
Imagine biting into a warm, syrupy Gulab Jamun, the soft, spongy texture giving way to a burst of cardamom-infused sweetness. That’s exactly what we’re aiming for! This recipe walks you through each step, from creating the perfect dough to achieving that beautiful, evenly browned exterior.
### Ingredients:
- 1 cup Milk Powder
- 1/4 cup All-Purpose Flour (Maida)
- 1/4 tsp Baking Soda
- 2 tbsp Ghee (Clarified Butter)
- 2-3 tbsp Milk (for kneading)
For the Sugar Syrup:
- 1 1/2 cups Sugar
- 1 1/2 cups Water
- 1/4 tsp Cardamom Powder
- A few strands of Saffron (optional)
- 1/2 tsp Rose Water (optional)
- 1/2 tsp Lemon juice
Instructions:
- Prepare the Dough: In a large bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well to ensure there are no lumps.
- Add the ghee to the dry ingredients and mix with your fingertips until the mixture resembles breadcrumbs. This is crucial for achieving a soft texture.
- Gradually add milk, one tablespoon at a time, and gently knead the mixture into a soft, smooth dough. Be careful not to over-knead. The dough should be slightly sticky but not too wet. Cover the dough with a damp cloth and let it rest for 10-15 minutes.
- Shape the Gulab Jamuns: Divide the dough into small, equal-sized portions. Roll each portion between your palms to form smooth, crack-free balls. Cracks can cause the Gulab Jamuns to break apart while frying.
- Prepare the Sugar Syrup: In a deep saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring occasionally until the sugar is completely dissolved.
- Add the cardamom powder, saffron strands (if using), and rose water (if using) to the sugar syrup. Simmer for about 5-7 minutes, or until the syrup slightly thickens. It should be sticky to the touch. Add lemon juice. This helps prevent crystallization.
- Keep the sugar syrup warm on low heat.
- Fry the Gulab Jamuns: Heat ghee or oil in a deep frying pan or pot over low to medium heat. The oil should not be too hot, as this will cause the Gulab Jamuns to brown quickly on the outside while remaining uncooked inside.
- Gently drop a few Gulab Jamuns into the hot oil at a time, being careful not to overcrowd the pan.
- Fry the Gulab Jamuns on low heat, turning them frequently to ensure even browning on all sides. This process may take 10-15 minutes per batch. Be patient, as low and slow is the key to perfect Gulab Jamuns.
- Once the Gulab Jamuns are golden brown, remove them from the oil using a slotted spoon and immediately transfer them to the warm sugar syrup.
- Allow the Gulab Jamuns to soak in the sugar syrup for at least 1-2 hours, or preferably overnight, to allow them to absorb the syrup completely.
- Serve: Serve the Gulab Jamuns warm or at room temperature. Garnish with chopped nuts or a sprinkle of cardamom powder, if desired.
Enjoy your homemade Gulab Jamuns! They’re perfect for special occasions, celebrations, or simply a sweet treat to brighten your day. Trust me, once you’ve tasted homemade, you’ll never go back to store-bought!
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