Description:
Gulab Jamun is a beloved Indian dessert made from deep-fried dough balls soaked in a sweet, aromatic syrup flavored with rose water, saffron, and cardamom. These soft and melt-in-your-mouth treats are a staple at festive occasions and celebrations. Follow this recipe to recreate the authentic flavors of Gulab Jamun in your own kitchen.
Ingredients:
For the Gulab Jamun:
- 1 cup milk powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 2 tablespoons ghee (clarified butter), melted
- 2-3 tablespoons milk, as needed
- Vegetable oil or ghee, for frying
For the Sugar Syrup:
- 2 cups granulated sugar
- 2 cups water
- 1 tablespoon rose water
- A pinch of saffron threads
- 4-5 green cardamom pods, lightly crushed
Instructions:
1. In a large mixing bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well to ensure there are no lumps.
2. Gradually add the melted ghee to the dry ingredients and mix until it resembles coarse crumbs.
3. Slowly add the milk, a little at a time, and knead the mixture into a soft, smooth dough. Be careful not to overwork the dough. It should be soft but not sticky.
4. Divide the dough into small, equal-sized portions and roll them into smooth balls between your palms. Make sure there are no cracks on the surface of the balls.
5. Heat vegetable oil or ghee in a deep frying pan over medium-low heat. The temperature should be around 300-325°F (150-160°C).
6. Carefully add the rolled dough balls to the hot oil, a few at a time, without overcrowding the pan. Fry them on low heat, stirring gently occasionally, until they turn golden brown and evenly cooked. This process may take about 7-10 minutes.
7. Once the Gulab Jamun balls are fried to a golden brown color, remove them from the oil using a slotted spoon and drain excess oil by placing them on a paper towel-lined plate.
8. While the Gulab Jamun balls are frying, prepare the sugar syrup. In a separate saucepan, combine the granulated sugar, water, saffron threads, and crushed cardamom pods. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
9. Once the sugar has completely dissolved and the syrup has slightly thickened, remove the saucepan from the heat. Stir in the rose water and allow the syrup to cool slightly.
10. Gently transfer the fried Gulab Jamun balls into the warm sugar syrup, ensuring they are completely submerged. Let them soak in the syrup for at least 1-2 hours to absorb the flavors and become soft and moist.
11. Serve the Gulab Jamun warm or at room temperature, garnished with chopped nuts like pistachios or almonds, if desired. Enjoy the heavenly sweetness and fragrant aroma of these delightful Indian sweets!
12. Store any leftover Gulab Jamun in the refrigerator in an airtight container for up to 3-4 days. Reheat them before serving for the best taste and texture.
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