Gulab Jamun

Gulab Jamun

Gulab jamun is one of India’s most cherished desserts, commonly enjoyed at almost every celebration. It’s made from milk powder, butter, and sugar, and flavored with cardamom powder or rose essence. 

Ingredients

1. 1 cup milk powder
   
   

2. 1/4 cup all-purpose flour
   
   

3. 3 tablespoons unsalted butter, melted at room temperature
   
   

4. 1/4 cup milk
   
   

5. A pinch of baking soda
   
   

6. 1 teaspoon coarsely ground cardamom powder
   
   

7. 2 cups sugar
   
   

8. 1 1/2 cups water
   
   

9. Oil, for deep frying

Instructions: 

Preparing the sugar Syrup

In a large pan, combine the water, sugar, and ground cardamom. Bring the mixture to a boil, then let it simmer for an additional minute to fully dissolve the sugar. Remove the pan from heat and set the syrup aside. The syrup should have a thin consistency, not too thick. 

Preparing the Jamuns

1. In a bowl, combine milk powder, flour, and baking soda. Add the melted butter and mix lightly until well combined. Gradually add the milk, kneading until you form a soft dough. Do not knead more. The milk powder will absorb any excess milk. In case the dough feels too dry, add a little more milk and knead softly to achieve the desired consistency. Let the dough rest for a few minutes. 

2. Grease your palms with a small amount of butter and gently knead the dough. Divide it into 10 to 15 equal portions, then roll each portion into smooth, round balls with your hands and place them on a plate. 

3. Heat oil in a small kadhai or frying pan over medium heat.

4. Gently drop the gulab jamuns into the hot oil, making sure not to overcrowd the pan, as they will increase in size and need space to cook. Fry them on medium heat for about 5 to 6 minutes, turning the balls occasionally to ensure even cooking and a golden-brown color. Otherwise, they will be hard from inside.

5. Once fried, remove the gulab jamuns, draining any excess oil, and place them in the sugar syrup. The syrup should be at room temperature or slightly warm, allowing the jamuns to soak up the syrup effectively. 

6. Allow the gulab jamuns to soak in the syrup for at least one hour before serving. 

Note: Maintain a consistent medium heat while frying the gulab jamuns.  Before frying, to check the temperature, drop a small piece of dough into the oil—it should sizzle and take about a minute to rise. If the dough rises too quickly, the oil is too hot, so lower the heat to adjust. 

Gulab Jamun can be garnished with 1 Tbsp sliced almonds and pistachio flakes. 

This recipe will serve 10 to 12 Gulab Jamuns.