gulab jamun recipe with self raising flour

Okay, friends, gather ‘round! I stumbled upon something utterly divine and I just HAD to share it with you. I’ve been craving something sweet lately, and after a bit of experimenting in the kitchen (and maybe a few near-disasters!), I landed on the most incredible Gulab Jamun recipe. And the best part? It uses self-raising flour! Yes, you read that right. So, ditch the complicated processes and get ready for some serious sugary goodness. Let’s dive in!

Gulab Jamun: A Sweet Treat

This recipe is simpler than you might think, and the results are unbelievably delicious. Get ready for soft, spongy, melt-in-your-mouth Gulab Jamuns swimming in a fragrant sugar syrup. Perfect for a festive occasion or simply satisfying your sweet tooth on a cozy evening. Here’s what you’ll need:

Ingredients for the Gulab Jamuns:

• 1 cup self-raising flour
• 1/4 cup milk powder
• 2 tablespoons ghee (clarified butter), melted
• 2-3 tablespoons milk (or as needed to form a soft dough)
• Pinch of cardamom powder (optional, but highly recommended!)
• Oil or ghee, for frying

Ingredients 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, for color and aroma)
• 1/2 teaspoon rose water (optional, for fragrance)
• 1/2 teaspoon lemon juice

Instructions:

Making the Gulab Jamun Dough:

1. In a large bowl, combine the self-raising flour and milk powder. Mix well to ensure there are no lumps.
2. Add the melted ghee to the dry ingredients and mix with your fingertips until the mixture resembles breadcrumbs. This is crucial for achieving that soft, crumbly texture.
3. Gradually add milk, a little at a time, and gently mix until a soft, smooth dough forms. Be careful not to over-knead the dough, as this will result in tough Gulab Jamuns. The dough should be just moist enough to hold its shape.
4. Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This allows the gluten to relax and makes the Gulab Jamuns softer.
5. While the dough is resting, prepare the sugar syrup.

Making the Sugar Syrup:

1. In a saucepan, combine the sugar and water.
2. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar is completely dissolved.
3. Add the cardamom powder, saffron strands (if using), and rose water (if using).
4. Simmer the syrup for about 5-7 minutes, or until it thickens slightly. The syrup should be sticky to the touch, but not too thick.
5. Add the lemon juice to prevent the syrup from crystallizing.
6. Keep the syrup warm on low heat while you fry the Gulab Jamuns.

Frying the Gulab Jamuns:

1. Divide the dough into small, equal-sized portions (about 1 inch in diameter).
2. Gently roll each portion between your palms to form smooth, crack-free balls. This is important for preventing the Gulab Jamuns from cracking during frying.
3. 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 through. Too hot, and they will brown too quickly on the outside while remaining raw inside.
4. Carefully drop the Gulab Jamun balls into the hot oil, a few at a time, being careful not to overcrowd the pan.
5. Fry the Gulab Jamuns over low heat, turning them frequently to ensure they brown evenly on all sides. This process may take 15-20 minutes, but patience is key to achieving perfectly cooked Gulab Jamuns.
6. Once the Gulab Jamuns are golden brown and cooked through, remove them from the oil and immediately drop them into the warm sugar syrup.
7. Allow the Gulab Jamuns to 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 the Gulab Jamuns warm or at room temperature. Garnish with chopped nuts or a sprinkle of saffron, if desired. Enjoy this delightful treat!

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Dessert - Gulab Jamun Recipe With Self Raising Flour

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