Master The Art Of Making Gulab Jamun With This 4-Step Recipe

Gulab Jamun's rich, sweet taste and tender texture make it a beloved dessert that appeals to a wide range of tastes. Its combination of crispy exterior and syrup-soaked interior, along with its aromatic and flavorful profile, makes it a quintessential part of Indian culinary traditions.

Gulab Jamun is a popular and delicious Indian dessert made from deep-fried dough balls soaked in a fragrant sugar syrup. Here's a classic recipe to make this indulgent treat at home:

1. Ingredients

For the Dough:

- 1 cup milk powder

- cup all-purpose flour (maida)

- 2 tablespoons ghee or unsalted butter

- 1 teaspoon baking soda

- cup milk (adjust as needed to form a dough)

- 1 tablespoon yogurt (optional, for extra softness)

For the Syrup:

- 1 cups sugar

- 1 cups water

- 3-4 cardamom pods (crushed)

- 1 teaspoon rose water

- A few saffron strands (optional, for color and flavor)

For Frying:

- Ghee or vegetable oil (for deep frying)

2. Instructions

Step 1- Prepare the Sugar Syrup:

1. Combine Ingredients: In a saucepan, combine sugar and water. Add crushed cardamom pods and saffron if using.

2. Heat: Bring to a boil over medium heat, stirring until the sugar is completely dissolved.

3. Simmer: Reduce the heat and let the syrup simmer for about 5-7 minutes until it reaches a slightly sticky consistency (but not thick). Remove from heat and add rose water or kewra water if desired. Keep warm.

Step 2- Prepare the Dough:

1. Mix Dry Ingredients: In a mixing bowl, combine milk powder, all-purpose flour, and baking soda.

2. Add Ghee: Add ghee (or butter) to the dry mixture and mix well until it resembles coarse crumbs.

3. Add Milk: Gradually add milk to the mixture, a little at a time, while kneading to form a soft, smooth dough. You may not need the entire amount of milk; add just enough to form the dough.

4. Rest the Dough: Let the dough rest for about 10-15 minutes. If you're using yogurt, mix it in at this stage for extra softness.

Step 3- Shape and Fry the Gulab Jamun:

1. Shape Balls: Take a small portion of dough and roll it between your palms to form smooth, round balls. Ensure there are no cracks, as they may cause the balls to break during frying.

2. Heat Oil/Ghee: Heat ghee or oil in a deep pan over medium-low heat. The oil should be hot but not smoking; test it by dropping a small piece of dough into the oil it should rise to the surface slowly.

3. Fry: Gently slide the dough balls into the hot ghee/oil. Fry in batches, turning them gently to ensure even cooking. Fry until the balls are golden brown all over. Be patient, as this can take about 10-15 minutes per batch.

4. Drain: Remove the fried balls with a slotted spoon and drain on paper towels.

Step 4- Soak in Syrup:

1. Soak: While the gulab jamuns are still warm (not hot), immerse them in the warm sugar syrup. Let them soak for at least 30 minutes to absorb the syrup. They will expand and become soft and syrupy.

2. Serve: Serve the gulab jamun warm or at room temperature. They are often enjoyed with a garnish of chopped nuts or a sprinkle of cardamom.

3. Tips

- Dough Consistency: The dough should be soft and slightly sticky but manageable. Avoid adding too much flour or milk.

- Frying Temperature: Maintain a low to medium heat while frying to ensure that the gulab jamuns cook evenly without burning.

- Syrup Temperature: The syrup should be warm when soaking the gulab jamuns to help them absorb the syrup better.

Enjoy your homemade gulab jamun a delightful, sweet treat that's perfect for special occasions or as a comforting dessert.