Gulab Jamun, a classic Indian dessert, is a sweet, indulgent treat that has won hearts across the world. Known for its soft, spongy texture and fragrant syrup, Gulab Jamun is a must-have at festivals, weddings, and special occasions. If you’ve ever been tempted by the golden, syrup-soaked delight, you can now make it easily at home with this simple recipe.
Ingredients for Gulab Jamun:
For the dough balls:
- 1 cup Milk Powder
- 1/4 cup All-Purpose Flour (Maida)
- 1/4 teaspoon Baking Soda
- 2 tablespoons Ghee (Clarified Butter)
- 1/4 cup Milk (or as needed to bind the dough)
- A pinch of Cardamom Powder
- A pinch of Salt
For the syrup:
- 1 1/2 cups Sugar
- 1 1/2 cups Water
- 2-3 Cardamom Pods
- A few strands of Saffron (optional)
- 1 teaspoon Rose Water (optional)
For frying:
- Ghee or Vegetable Oil for deep frying
Method:
- Preparing the Sugar Syrup:
- Start by preparing the sugar syrup. In a pan, combine sugar and water. Add the cardamom pods and saffron strands, if using.
- Bring the mixture to a boil, stirring occasionally to dissolve the sugar completely.
- Once the syrup starts boiling, lower the heat and let it simmer for about 5-7 minutes. The syrup should be slightly sticky, but not too thick.
- Once done, add a few drops of rose water for fragrance (optional), and set the syrup aside to keep it warm.
- Making the Dough:
- In a large mixing bowl, add the milk powder, all-purpose flour, baking soda, and a pinch of salt. Mix them together well.
- Add the ghee and rub it into the dry ingredients until it resembles coarse crumbs.
- Gradually add the milk, a little at a time, and knead gently to form a smooth, soft dough. Be cautious not to over-knead it, as it can cause the gulab jamuns to become hard.
- If the dough is too sticky, add a small amount of flour. If it’s too dry, add a few more drops of milk.
- Once the dough is smooth, let it rest for 10-15 minutes. This resting period will help make the dough more pliable and the gulab jamuns softer.
- Shaping the Gulab Jamuns:
- After the dough has rested, divide it into small portions and roll them into smooth, crack-free balls. Be sure to roll them gently as you don’t want any air bubbles inside the balls, which could cause them to break when frying.
- If you’d like to get creative, you can also stuff the balls with a piece of dry fruit like cashew or pistachio for added flavor, but this step is optional.
- Frying the Gulab Jamuns:
- Heat ghee or oil in a deep frying pan on medium-low heat. The temperature of the oil is crucial to the perfect Gulab Jamun—too hot, and the balls will brown too quickly on the outside while remaining raw inside; too cool, and they will absorb too much oil.
- Gently slide the balls into the hot oil, a few at a time. Stir gently to ensure they don’t stick to the bottom. Fry the Gulab Jamuns until they turn golden brown. This should take about 7-8 minutes.
- Once the balls are evenly browned, remove them from the oil and place them directly into the warm sugar syrup.
- Soaking the Gulab Jamuns:
- Let the fried Gulab Jamuns soak in the syrup for at least 30 minutes. They should absorb the syrup and become soft and spongy.
- Serve the Gulab Jamuns warm or at room temperature. You can garnish them with a few slivers of pistachio or almonds if you like.
Tips for Perfect Gulab Jamun:
- Consistency of the dough: The dough should be soft and smooth. Don’t knead it too much, as this can make the gulab jamuns dense.
- Frying temperature: The oil should be on low to medium heat to allow the gulab jamuns to cook through without burning.
- Syrup temperature: Ensure that the syrup is warm, not hot, when adding the fried gulab jamuns, as hot syrup can cause them to lose their texture.
Gulab Jamun is one of those desserts that never fails to impress, whether it’s served at a family gathering, a festival, or any celebration. With this recipe, you can recreate this iconic dessert in the comfort of your own kitchen. Enjoy the sweet, syrupy goodness that is loved by all!
