Gulab Jamun is a delicious Indian Dessert
Gulab Jamun is a delicious Indian dessert made of milk solids, traditionally served during festivals and special occasions. Here’s a basic recipe to make Gulab Jamun:
Ingredients:
- 1 cup milk powder
- ¼ cup all-purpose flour (maida)
- 2 tbsp ghee (clarified butter)
- A pinch of baking soda
- 3-4 tbsp milk (as needed)
- Oil or ghee for deep frying
For the sugar syrup:
- 1.5 cups sugar
- 1.5 cups water
- A few saffron strands (optional)
- 3-4 green cardamom pods, crushed
- 1 tsp rose water (optional)
Instructions:
- Prepare the sugar syrup:
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- Put the water and sugar in a saucepan.
- Add crushed cardamom pods and strands of saffron.
- After bringing it to a boil, simmer it for five to seven minutes, or until it begins to thicken a bit.
- After thoroughly mixing in the rose water (if using), turn off the heat. Maintain the syrup’s warmth.
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- Prepare the dough:
- Mix the baking soda, ghee, milk powder, and all-purpose flour in a mixing dish.
- Till everything is well incorporated, thoroughly mix.
- Add the milk gradually and knead the dough until it is smooth and soft. The dough should be slightly sticky yet still soft.
- For 10 to 15 minutes, cover the dough and let it rest.
- Shape the Gulab Jamun:
- Mix the dough one more for a minute after it has rested.
- Split the dough into tiny, flawlessly round balls. Verify that their sizes are consistent and smooth.
- To keep the formed balls from drying out, keep a moist cloth over them.
- Fry the Gulab Jamun:
- In a deep fryer, heat the oil or ghee over medium heat.
- Batch-by-batch, carefully add the Gulab Jamun balls to the boiling oil.
- To ensure even browning, fry them over low to medium heat while stirring frequently and gently.
- Fry until they are equally cooked through and turn golden brown on both sides.
- Using a slotted spoon, take them out of the oil and wipe off any leftovers on paper towels.
- Soak in Sugar Syrup:
- Gently dip the Gulab Jamuns into the warm sugar syrup while they are still warm.
- Allow them to soak for a minimum of 1 to 2 hours, or until they absorb the syrup and turn mushy and puffy.
- Serve:
- Gulab jamuns are ready to be served after they have soaked.
- If preferred, top them with chopped nuts and serve warm or room temperature.
Enjoy the Gulab Jamuns you cooked yourself! Although they can be kept in the refrigerator for a few days, they are best consumed fresh. To have them melt in your tongue, simply reheat them before serving.
