Gulab Jamun
Gulab jamun is a popular dessert in the Indian subcontinent. It is made essentially from milk solids that are kneaded into a dough, shaped into small balls, and then deep-fried at a low temperature until they become golden brown. These fried balls are then soaked in a light sugary syrup flavored with rose water and cardamom. Gulab jamun is typically served during festivals, celebrations, and special occasions, and it is enjoyed by people of all ages.
It’s worth noting that the word “gulab” means rose water, and “jamun” is a kind of deep purple Indian berry, similar in color to the fried dessert. This rich and sweet dessert is a favorite in many parts of South Asia and has also gained popularity in various other parts of the world. It can be served both hot and cold, and some people prefer to garnish it with almonds or pistachios.
Here is a simple recipe for making delicious Gulab Jamun at home:
Ingredients for Gulab Jamun
- For the Gulab Jamun:
- 1 cup of milk powder
- 2 tablespoons of all-purpose flour
- 1 tablespoon of ghee or unsalted butter, melted
- A pinch of baking soda
- 2-3 tablespoons of milk (as needed to make the dough)
- Vegetable oil or ghee for deep frying
For the Sugar Syrup:
- 1 1/2 cups of sugar
- 1 1/2 cups of water
- 4-5 green cardamom pods, crushed
- A few saffron strands (optional)
- 1 teaspoon of rose water or a few drops of rose essence (optional)
Instructions:
- In a mixing bowl, combine the milk powder, all-purpose flour, baking soda, and melted ghee. Mix them well.
- Gradually add the milk to the dry ingredients and knead the mixture into a smooth, soft dough. Be careful not to over-knead.
- Now, Divide the dough into small, smooth balls. Moreover, make sure there are no cracks on the surface of the balls.
- Consequently, in a deep pan, heat the oil or ghee on medium-low heat. Furthermore, You can test the temperature by dropping a small piece of dough into the oil. If it sizzles and rises to the surface gradually, the oil is ready.
- Gently add the prepared balls to the oil, but do not overcrowd the pan. Fry them on low heat until they turn golden brown. Keep stirring gently for even cooking.
- While the balls are frying, prepare the sugar syrup. In a separate pan, combine the sugar, water, crushed cardamom, and saffron strands. Bring the mixture to a boil and let it simmer for 5-7 minutes until it reaches a slightly sticky consistency.
- Moreover, Once the Gulab Jamun balls are golden brown, use a slotted spoon to remove them from the oil. Drain excess oil and immediately transfer them to the warm sugar syrup.
- Let the Gulab Jamuns soak in the syrup for at least 1-2 hours before serving. They will absorb the syrup and become juicy and flavorful.
- Optionally, you can garnish with chopped nuts like pistachios or almonds before serving.
Enjoy your homemade Gulab Jamun!
