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.