Gulab Jamun

Enchanting Saffron-Scented Homemade  Gulab Jamun

Gulab Jamun, a melt-in-your-mouth dessert, is a popular Indian sweet. These bite-sized delights are made from a soft dough of milk powder, flour, and a touch of baking powder. Once fried to a golden brown, they’re immersed in a fragrant sugar syrup infused with cardamom, saffron, and rose water. The result? A symphony of textures and flavors – soft, pillowy dough soaked in a sweet, cardamom-scented syrup.

Ingredients

  • For the Dough
    • ¾ cup milk powder
    • ½ cup all-purpose flour (maida)
    • ½ tsp baking powder
    • 2 tbsp ghee
    • Milk (as required)
  • For the Sugar Syrup
    • 2 cups sugar
    • 2 cups water
    • 2 cardamom pods
    • ¼ tsp saffron
    • 1 tsp lemon juice
    • 1 tsp rose water (optional)

Instructions

Make the Dough

  • In a large bowl, whisk together the milk powder, flour, and baking powder.
  • Add the ghee and mix well until the flour becomes crumbly.
  • Gradually add milk, a little at a time, and knead into a soft, slightly sticky dough. Take your time.
  • Cover the dough and let it rest for 20-30 minutes.

Make the Sugar Syrup

  • In a saucepan, combine sugar, water, and cardamom pods.
  • Bring to a boil and simmer for 5-7 minutes, or until the sugar dissolves and the syrup thickens slightly.
  • Turn off the heat and add saffron, lemon juice, and rose water (if using).

Shape and Fry the Gulab Jamun

  • Grease your palms with oil.
  • Pinch off small portions of dough and roll them into smooth balls, about 1 inch in diameter.
  • Heat ghee or oil in a deep pan or wok over medium heat.
  • Gently drop the gulab jamun balls into the hot oil, a few at a time.
  • Fry the Jamuns for 2-3 minutes, or until golden brown, turning them occasionally.
  • Remove the fried Jamuns with a slotted spoon and transfer them directly to the warm sugar syrup.

Soak and Serve

  • Let the Gulab Jamun soak in the sugar syrup for at least 30 minutes, or up to several hours.
  • When ready to serve, garnish with chopped nuts (optional) and enjoy warm or at room temperature.

Tips

  • Use full-fat milk powder for the best results.
  • The oil temperature is crucial. If the oil is too hot, the Jamuns will burn on the outside and remain raw inside. If it’s too cold, they will become greasy.
  • Don’t overcrowd the pan while frying the Jamuns.
  • You can substitute ghee with vegetable oil for frying.

Enjoy your homemade Gulab Jamuns!

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