Indulge in the Sweetness of Gulab Jamun: A Perfect Dessert Recipe to Savor!

Soft, spongy, deep-fried milk solids soaked in fragrant sugar syrup are a famous Indian dessert called Gulab Jamun. Rich in sweetness, and its melt-in-the-mouth texture makes the kulfi a favorite at festivals and weddings and at celebrations … I have an easy recipe for this mouthwatering treat to make at home.

Ingredients:

For the Gulab Jamun:

• 1 cup Milk Powder
• 2 tbsp All-purpose Flour (Maida)
• 2 tbsp Ghee (Clarified Butter)
• 1/4 tsp Baking Soda
• 1/4 cup Milk (or as needed)
• Ghee or Oil (for frying)

For the Sugar Syrup:

• 1 1/2 cups Sugar
• 1 1/2 cups Water
• 4-5 Cardamom Pods
• A few strands of Saffron (optional)
• 1 tsp Rose Water (optional)

Instructions:

Prepare the Sugar Syrup:

• In a saucepan, combine sugar and water. Stir until the sugar dissolves completely.
  Add cardamom pods and saffron (if using). Let the mixture come to a boil.
• Once the syrup starts boiling, lower the heat and simmer for 5-7 minutes. You want a slightly sticky consistency, but not too thick.
• Add rose water and let it simmer for another minute. Set the syrup aside and keep it warm.

Make the Gulab Jamun Dough:

• In a mixing bowl, combine milk powder, all-purpose flour, and baking soda.
• Add ghee and mix it well, ensuring that the ghee is evenly incorporated into the dry ingredients.
• Gradually add milk, a little at a time, and mix to form a soft, smooth dough. The dough should not be sticky or too dry, so adjust the milk as needed.
• Cover the dough with a damp cloth and let it rest for about 10-15 minutes.

Shape the Gulab Jamun:

• Grease your palms with a little ghee to prevent the dough from sticking.
• Take a small portion of dough and roll it gently into a smooth ball. Make sure there are no cracks in the dough ball, as they can cause the Gulab Jamun to break while frying.
• Repeat until all the dough is shaped into balls. If the dough is sticky, you can lightly grease your palms with ghee.

Fry the Gulab Jamun:

• Heat ghee or oil in a deep frying pan over low to medium heat. The temperature should be around 160-170°C (320-340°F).
• Gently drop a few dough balls into the hot ghee. Avoid overcrowding the pan.
• Fry the Gulab Jamun, turning them gently so they cook evenly on all sides. The jamuns will slowly expand and turn golden brown.
• Once they are golden brown and cooked through, remove them from the oil and immediately transfer them to the warm sugar syrup. Let them soak in the syrup for about 30 minutes to an hour.

Serve:

• Once the Gulab Jamun has soaked in the syrup, they are ready to serve. Garnish with crushed pistachios or rose petals, if desired. Serve them warm or at room temperature.

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