Gulab Jamun is a classic Indian dessert made of deep-fried balls of dough, which get soaked in the fragrance of sugar syrup. Here's how you can make this delicious treat:
Ingredients:
For Gulab Jamun Dough
- Khoya, 1 cup grated
- All-purpose flour, 2 tablespoons
- Baking powder, 1/4 teaspoon
- Milk, 2-3 tablespoons for kneading
- Ghee or oil, for frying
- Sugar Syrup:
- Sugar 2 cups
- Water, 1 1/2 cups
- Pound cardamom pods, 4-5
- Rose water, 1 tablespoon (optional)
- Saffron strands, a pinch, optional
- Lemon juice: 1 tsp
Instructions:
1. Prepare the Sugar Syrup:
- In a large pan combine sugar and water, heat in the middle flame and keep on stirring till it dissolves.
- Add in the crushed cardamom pods, rose water, and saffron strands. Bring to a boil then lower heat and allow simmering for almost 5-7 minutes.
- Add this lemon juice to this, as it will prevent the syrup from crystallizing, and turn off the heat. Keep the syrup warm.
2. Prepare Gulab Jamun Dough:
- In a large mixing bowl, combine grated khoya with all-purpose flour and baking powder. Mix well.
- Gradually add milk, a little at a time, and knead the mixture into a smooth, soft dough. The dough should be soft but not sticky. Do not over-knead.
- Next, the dough will be broken into small equal portions, rolled and shaped into smooth balls. There must not be any crack on their surface.
3. Fry Gulab Jamuns:
- Heat ghee or oil in a deep pan over medium-low heat. The oil must be hot but not smoking.
- Slide in the balls of dough a few at a time and fry over low heat. Stir continuously so that the balls cook evenly and are all equally colored.
- Let the balls fry till they are golden brown all over. This could take about 5-7 minutes or so per batch.
- Using a slotted spoon, remove the fried gulab jamuns and drain on paper towels to remove excess oil.
4. Soak the Gulab Jamun:
- Immediately transfer the hot fried gulab jamuns in the warm sugar syrup.
- Let them soak for at least 1-2 hours. The gulab jamuns will absorb the syrup and become soft and juicy.
5. Serve:
- Serve warm or at room temperature, garnished with a few saffron strands or chopped nuts, if required.
Tips:
- The dough should be smooth and has no breaks on the surface so that the gulab jamun does not break during frying.
- Fry the gulab jamuns over low heat; this will help them cook through without browning too quickly.
- The sugar syrup, while adding the gulab jamuns, must be warm and not hot, so that they soak properly.
Enjoy your homemade gulab jamuns!