Desserts > International Desserts > Other International Desserts > Gulab Jamun Recipe (India)
Gulab Jamun: The Quintessential Indian Sweet
Embark on a culinary journey to India with this classic Gulab Jamun recipe. These deep-fried milk balls, soaked in fragrant rose-flavored syrup, are a celebration of sweetness and texture. Perfect for festive occasions or a simple sweet treat.
Ingredients
- 1 cup Milk Powder
- 1/4 cup All-Purpose Flour (Maida)
- 1/4 teaspoon Baking Soda
- 2 tablespoons Ghee (Clarified Butter)
- 3-4 tablespoons Milk
- 1 1/2 cups Sugar
- 1 1/2 cups Water
- 1/2 teaspoon Cardamom Powder
- 1 tablespoon Rose Water
- a few Saffron strands
- as needed Oil or Ghee for frying
Making the Gulab Jamun Dough
In a mixing bowl, combine the milk powder, all-purpose flour (maida), and baking soda. Mix well. Add the ghee and rub it into the dry ingredients until the mixture resembles breadcrumbs. Gradually add milk, a tablespoon at a time, and mix gently to form a soft, smooth dough. Do not over-knead. Cover the dough and let it rest for 10-15 minutes.
Shaping the Gulab Jamuns
Divide the dough into small, equal-sized portions. Roll each portion between your palms to form smooth, crack-free balls. Ensure there are no cracks, as this can cause the jamuns to break apart during frying.
Preparing the Sugar Syrup (Chashni)
In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves completely. Reduce the heat and simmer for 5-7 minutes, or until the syrup slightly thickens. Add the cardamom powder, rose water, and saffron strands. Mix well and set aside to keep warm.
Frying the Gulab Jamuns
Heat oil or ghee in a deep frying pan or kadhai over low heat. It's crucial to fry the jamuns at a low temperature to ensure they cook evenly from the inside out. Gently slide a few jamuns into the hot oil. Fry them slowly, turning occasionally, until they are golden brown on all sides. This process may take 8-10 minutes per batch.
Soaking in Syrup
Once the gulab jamuns are golden brown, remove them from the oil and immediately transfer them to the warm sugar syrup. Ensure the syrup is warm, not boiling. Gently press the jamuns down into the syrup to ensure they are fully submerged. Let the jamuns soak in the syrup for at least 1-2 hours, or preferably overnight, for the best flavor and texture. The jamuns will absorb the syrup and become soft and spongy.
Serving the Gulab Jamuns
Serve the gulab jamuns warm or at room temperature. Garnish with chopped nuts (pistachios or almonds) if desired. They can be enjoyed on their own or with a scoop of vanilla ice cream.
Nutrition Facts Estimated per 100g of product
Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Other Important Considerations for Nutrition
Gulab Jamun is a high-calorie, high-sugar dessert. It is best enjoyed in moderation. Individuals with diabetes or those watching their sugar intake should consume it sparingly. The use of ghee adds saturated fat, so consider using a lighter oil for frying if you're concerned about fat content.
FAQ
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Why are my Gulab Jamuns breaking apart while frying?
This is usually due to cracks in the dough balls or the oil being too hot. Ensure the dough is smooth and crack-free. Fry the jamuns on very low heat. -
Why are my Gulab Jamuns hard and not absorbing the syrup?
This could be because the dough was over-kneaded or the frying temperature was too high. Also, make sure the syrup is warm, not boiling hot or cold, when you add the fried jamuns. -
Can I use condensed milk instead of milk powder?
Yes, you can use condensed milk. Reduce the amount of added sugar in the syrup accordingly.