Gulab Jamun is a cherished Indian dessert featuring soft, spongy balls made from a dough of milk solids and flour, fried until golden brown and soaked in a fragrant sugar syrup infused with cardamom and sometimes saffron. These syrup-soaked treats are a sweet indulgence, often served warm and garnished with nuts, perfect for celebrating special occasions or satisfying a sweet tooth craving.
Here’s a detailed recipe for you:
Ingredients:
For Gulab Jamun Balls:
- 1 cup milk powder
- 1/4 cup all-purpose flour (maida)
- 1/4 teaspoon baking soda
- 2 tablespoons ghee or unsalted butter, melted
- 3-4 tablespoons milk (approximately)
- A pinch of cardamom powder (optional)
- Chopped nuts (pistachios, almonds) for stuffing (optional)
For Sugar Syrup:
- 1.5 cups sugar
- 1.5 cups water
- 3-4 green cardamom pods, slightly crushed
- A few saffron strands (optional)
- 1 teaspoon rose water (optional)
For Frying:
- Ghee or oil for deep frying
Instructions:
Prepare Sugar Syrup:
- Prepare Sugar Syrup:
- In a saucepan, combine sugar and water. Bring it to a boil.
- Add crushed cardamom pods and saffron strands (if using).
- Simmer the syrup for around 8-10 minutes until it reaches a slightly sticky one-string consistency. Add rose water if using, then turn off the heat. Keep it warm.
Prepare Gulab Jamun Dough:
- Make Gulab Jamun Dough:
- In a mixing bowl, combine milk powder, all-purpose flour, baking soda, and cardamom powder (if using).
- Add melted ghee or butter and mix well.
- Gradually add milk and knead gently to form a soft, smooth dough. Ensure the dough is not too dry or too wet. If it feels dry, add a little more milk.
- Shape Gulab Jamun:
- Divide the dough into small, smooth balls without any cracks. If you’re using nuts for stuffing, place a piece of chopped nut inside each ball and roll it back into a smooth ball.
- Ensure there are no cracks on the surface of the balls, as they may break while frying.
- Fry the Gulab Jamun:
- Heat ghee or oil in a deep pan or kadai over low-medium heat. The temperature should not be too high.
- Gently slide the prepared Gulab Jamun balls into the hot ghee or oil. Avoid overcrowding the pan.
- Stir the ghee or oil gently and fry the balls on low heat, continuously rotating them for even browning.
- Fry until they turn golden brown, maintaining a low heat to ensure they cook through without burning. It usually takes about 6-8 minutes.
- Soak in Sugar Syrup:
- Once golden brown, carefully remove the fried Gulab Jamun using a slotted spoon and transfer them directly into the warm sugar syrup.
- Let the Gulab Jamuns soak in the syrup for at least 1-2 hours, allowing them to absorb the sweetness and flavors.
- Serve Gulab Jamun:
- Serve Gulab Jamun warm or at room temperature, garnished with chopped nuts if desired.
Enjoy these soft, syrup-soaked Gulab Jamuns as a delightful dessert after a meal or during festive celebrations!
