Gulab Jamun is a popular Indian sweet that is loved and relished by people of all ages. These delectable deep-fried dumplings are made from khoya (reduced milk solids) or milk powder, kneaded into a soft dough and then shaped into small balls. These balls are then deep-fried until golden brown and soaked in a sugar syrup infused with rose water and cardamom. Gulab Jamun is often served warm, garnished with chopped nuts, and enjoyed on festive occasions, celebrations, or as a delightful dessert after a meal. Let’s explore the details of this irresistible recipe!
Ingredients: For the Gulab Jamun:
- 1 cup khoya (milk solids) or milk powder
- 1/4 cup all-purpose flour (maida)
- 1/4 teaspoon baking powder
- A pinch of cardamom powder
- A pinch of saffron strands (optional)
- 2-3 tablespoons milk (as needed)
- Ghee or oil for deep frying
For the Sugar Syrup:
- 2 cups sugar
- 2 cups water
- 1/2 teaspoon cardamom powder
- 1 teaspoon rose water
- Chopped nuts (such as almonds, pistachios) for garnishing
Instructions:
- In a mixing bowl, crumble the khoya (or add milk powder) and add all-purpose flour, baking powder, cardamom powder, and saffron strands. Mix well to combine.
- Gradually add milk, little by little, and knead the mixture into a smooth and soft dough. Be careful not to add too much milk. The dough should be slightly sticky but manageable.
- Divide the dough into small portions and roll them between your palms to form smooth and crack-free balls. Ensure that the balls are compact and have no cracks.
- Heat ghee or oil in a deep pan or kadai over medium heat. The oil should be moderately hot for frying.
- Once the oil is ready, carefully drop the prepared gulab jamun balls into the hot oil, a few at a time. Fry them on low to medium heat until they turn golden brown, stirring occasionally for even cooking.
- Once the gulab jamuns are evenly fried and golden brown, remove them using a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil.
- In a separate saucepan, combine sugar and water for the sugar syrup. Bring it to a boil and let it simmer for 5-6 minutes until the sugar completely dissolves and the syrup slightly thickens.
- Add cardamom powder and rose water to the sugar syrup. Stir well and let it simmer for another 2-3 minutes.
- Remove the sugar syrup from heat and allow it to cool for a few minutes.
- Carefully drop the fried gulab jamun balls into the warm sugar syrup, ensuring they are completely submerged. Let them soak in the syrup for at least 30 minutes to 1 hour to absorb the flavors.
- Once soaked, the gulab jamuns will become soft, spongy, and syrup-infused.
- Garnish the gulab jamuns with chopped nuts like almonds and pistachios.
- Serve the Gulab Jamuns warm or at room temperature, along with some of the sugar syrup.
Enjoy the heavenly sweetness of Gulab Jamun as a delightful dessert!