Gulab Jamun

Gulab Jamun…. Oh my God! My mouth is already watering thinking of a hot hot gulab jamun melting in my mouth. Gulab Jamun is one of  my favorite sweet. 

This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, ice cream etc. It is one common sweet for all occasions. Now a days, ready-made Gulab jamun mixtures are also available in the market, all you have to do is knead it, fry it, soak and gallop. The easiest way…. Isn’t it??

Gulab Jamun – the name itself tempts us very much right?  It is the most easiest sweet recipes that we can make for any occasions like birthdays, anniversaries or any celebration.

Here comes the method of making Gulab Jamuns:-

Ingredients:

·         Milk powder - 1/2 cup - I used non-fat instant milk powder

·         All purpose flour - 1/4 cup

·         Ghee - 1 tbsp

·         Baking soda - 1/4 tsp

·         Milk - 1/4 cup - more or less as needed to make the dough

·         For sugar syrup

·         Sugar - 1.25 - 1.5 cups - adjust to the desired sweetness

·         Water - 2 cups

·         Cardamom - 2 pods or use Rose White essence -1tsp

Method

1. If the milk powder is coarse, powder it finely using a coffee grinder or Indian mixie.
2. Take the milk powder, all purpose flour and baking soda in a bowl. Mix well.
3. Add ghee to it and mix well.
4. Add milk little by little and make a dough. The dough will be very sticky. Knead it for a few minutes.
5. Meanwhile, get the sugar syrup going by taking water, sugar and cardamom pods in a vessel. Bring to a boil and simmer for a few minutes. Turn the stove off. I made sure the syrup was warm when the balls were added.
6. Form small balls from the dough. As long as the balls do not have open cracks we are good. Try to keep the balls as smooth as possible.
7. Heat oil and deep fry the balls. Add 5-6 balls at a time. The ball should stay in the base of the vessel for at least a minute before rising to the surface. Keep turning the balls to cook them evenly. It took around 5 - 6 minutes for a batch.
8. Drain the balls and allow to cool for a few minutes before adding to the sugar syrup.
9. Add the balls to the warm syrup and wait for at least an hour for the balls to absorb the syrup and swell up. Then they are ready to be eaten.

Notes

1. Temperature of the oil is very important. If it is too hot, the inside will not be cooked and the ball will brown very fast. The temperature is right when the ball that is added to the oil stays at the bottom for close to a minute before rising up to the surface.
2. Do not overcrowd the vessel. Each ball needs attention, so add 5 – 6 per batch.
3. Once it rises up, keep turning it to evenly cook on all sides. It took 5-6 minutes for each batch to cook. Do not try to speed it up and keep the heat low always.
4. Keep the sugar syrup warm when the balls are added to it.
5. Remember to make small balls from the dough because they will swell up during deep frying and further more after absorbing the sugar syrup.
6. Allow the balls to cool for a few minutes before adding to syrup.

This recipe is from cooksjoy.com

I enjoyed clicking this jamuns and excited too to post this recipe.

   

 This post is dedicated to all the jamun lovers . Enjoy it...