Gulab Jamun is a classic Indian sweet, often enjoyed during festivals, celebrations, or as a dessert in Indian meals. These are deep-fried, soft dough balls made of milk solids, flour, and a leavening agent, soaked in a fragrant sugar syrup. Here’s how to make them at home.
Gulab Jamun Recipe
Gulab Jamun is one of India's most cherished and iconic sweet treats. These round, golden-brown dumplings are made from a soft and spongy dough that's fried to perfection and soaked in a fragrant sugar syrup. Gulab Jamun is a popular dessert for celebrations, festivals, and special occasions, loved by people of all ages across the Indian subcontinent and beyond.
Ingredients
For Gulab Jamun:
- 1 cup Milk Powder
- 1/4 cup All-Purpose Flour (Maida)
- 1/2 teaspoon Baking Powder
- 2 tablespoons Ghee (Clarified Butter)
- 1/4 cup (approx) Milk
- Oil for deep frying
For Sugar Syrup:
- 2 cups Sugar
- 2 cups Water
- 4 Cardamom Pods crushed
- 1 teaspoon Rose Water
- a few (optional) Saffron Strands
Instructions
- Prepare Sugar Syrup: In a large pan, combine sugar, water, and crushed cardamom pods. Bring to a boil and simmer until the syrup is slightly thickened (about 10 minutes). Add rose water and saffron strands. Keep the syrup warm.
- Make the Dough: In a bowl, mix milk powder, all-purpose flour, and baking powder. Add ghee and rub into the dry ingredients. Gradually add milk to form a soft dough. Do not over-knead; just bring it together.
- Shape the Jamuns: Divide the dough into small portions and roll them into smooth, crack-free balls. They will expand to almost double their size, so keep the size small.
- Fry the Jamuns: Heat oil in a deep frying pan over low-medium heat. Fry the jamuns in batches, ensuring they are evenly browned on all sides. They should be cooked slowly to ensure thorough cooking from inside.
- Soak in Syrup: As soon as they are fried, remove them with a slotted spoon and immerse them directly into the warm sugar syrup. Let them soak for at least 1-2 hours before serving.
- Serve: Serve the gulab jamuns warm or at room temperature. They can be garnished with chopped nuts or edible silver leaf (varq).
Tips and Information
Conclusion:
Gulab Jamun is not just a dessert; it’s a symbol of celebration, joy, and togetherness in Indian culture. Its melt-in-the-mouth texture, combined with the sweet aroma of cardamom and saffron-infused sugar syrup, creates an irresistible treat that has won the hearts of sweet lovers worldwide. Whether enjoyed during a festival or as a sweet ending to a meal, Gulab Jamun continues to be a beloved and timeless delicacy.Tips and Overview
- Dough Consistency: The dough should be soft and smooth. If it’s too stiff, the jamuns will be hard.
- Avoiding Cracks: Make sure there are no cracks when you roll the balls. Cracks can cause the jamuns to break while frying.
- Frying Temperature: The oil should not be too hot; otherwise, the jamuns will brown quickly from outside but remain uncooked inside.
- Sugar Syrup Consistency: The syrup should be slightly sticky but not too thick. If the syrup is too thick, the jamuns won’t absorb it well.
- Soaking Time: The longer the jamuns soak in the syrup, the more flavorful and soft they will become.
