Craving something sweet, melt-in-your-mouth, and utterly irresistible? Then you’ve come to the right place! Today, we’re diving into the delicious world of Gulab Jamun, those delightful, syrup-soaked dumplings that are a staple at celebrations and a perfect treat for any day. Forget store-bought versions; we’re making these babies from scratch, and trust me, the result is worth every single step. Get ready for a culinary adventure that will tantalize your taste buds and fill your kitchen with the sweet aroma of cardamom and rosewater!
Gulab Jamun | Homemade Gulab Jamun Recipe | Zeel’s Kitchen
Gulab Jamun is more than just a dessert; it’s a warm embrace on a plate. These deep-fried milk balls, soaked in a fragrant sugar syrup, have a rich history and are a beloved sweet treat across South Asia. Making them at home might seem daunting, but with a little patience and this foolproof recipe, you’ll be creating Gulab Jamun masterpieces in no time.
Ready to embark on this sweet journey? Let’s gather our ingredients and get started!
Ingredients for Gulab Jamun:
- 1 cup Milk Powder
- 1/4 cup All-Purpose Flour (Maida)
- 1/4 teaspoon Baking Soda
- 2 tablespoons Ghee (Clarified Butter), melted
- 2-3 tablespoons Milk (or as needed to form a soft dough)
- Oil or Ghee for frying
Ingredients for Sugar Syrup:
- 1 cup Sugar
- 1 cup Water
- 1/4 teaspoon Cardamom Powder
- 1/4 teaspoon Rose Water (optional)
- A few strands of Saffron (optional)
- 1/2 teaspoon Lemon Juice
Instructions:
- Prepare the Sugar Syrup: In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Add cardamom powder, rose water (if using), saffron (if using), and lemon juice. Simmer for about 5-7 minutes, or until the syrup slightly thickens. The syrup should be sticky, but not too thick. Set aside.
- Make the Gulab Jamun Dough: In a bowl, combine milk powder, all-purpose flour, and baking soda. Mix well.
- Add melted ghee and mix again until the mixture resembles breadcrumbs.
- Gradually add milk, one tablespoon at a time, and mix gently until a soft, smooth dough forms. Do not knead the dough. It should be just combined. Cover the dough and let it rest for 10-15 minutes.
- Shape the Gulab Jamun: Divide the dough into small, equal-sized portions. Roll each portion into a smooth, crack-free ball. This is crucial for preventing the Gulab Jamun from cracking while frying.
- Fry the Gulab Jamun: Heat oil or ghee in a deep frying pan over low heat. The oil should be hot enough to gently fry the Gulab Jamun without burning them.
- Carefully drop a few Gulab Jamun balls into the hot oil. Fry them on low heat, stirring gently and constantly, until they turn golden brown on all sides. This will take about 10-15 minutes per batch. Be patient and avoid overcrowding the pan.
- Remove the fried Gulab Jamun from the oil and immediately place them in the warm sugar syrup. Make sure the syrup covers the Gulab Jamun completely.
- Let the Gulab Jamun soak in the syrup for at least 2-3 hours, or preferably overnight, so they can absorb the syrup and become soft and juicy.
- Serve and Enjoy: Serve the Gulab Jamun warm or at room temperature. Garnish with chopped nuts or saffron strands, if desired.
And there you have it! Homemade Gulab Jamun, ready to delight your senses. This recipe might require a little effort, but the reward is a sweet treat that’s far superior to anything you can buy in a store. Enjoy the sweet symphony of flavors and the satisfaction of creating something truly special. Happy cooking (and eating)!
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