Nectarous Gulab Jamun with Milk Powder
Gulab Jamun is a traditional Indian sweet bound to have its presence on almost any cultural, traditional or social occasion.
Equipment
- mixing bowl
- Kadai
- Saucepan
Ingredients
For Jamun
- 3 tbsp milk powder heaped
- 1 tbsp all-purpose flour heaped
- 1 pinch baking soda
- 1 tbsp butter melted
- 2 tbsp milk to form dough. Use as needed.
For Syrup
- 1 cup sugar
- 1.5 cup water
- 1 tsp cardamom powder
- 1 tbsp rose water.
- 5-7 strands saffron
Instructions
Sugar Syrup
- Take sugar and water in a saucepan and bring to gentle boil. Add saffron and cardamom powder.
- Let it simmer for a few minutes. Switch off flame.
- Add rose water to the syrup.
- Cover and keep aside.
Gulab Jamun
- In a wide pan, combine milk powder, all-purpose flour, baking soda and butter.
- Mix lightly. You will get a crumbly texture.
- Pour milk, a teaspoon at a time, combine to make a dough. Do not knead lest the Jamuns will turn out hard.
- In the mean while take oil in a kadai and heat on medium to low flame.
- To continue - Grease palms and make balls from the dough. Remember that the Jamuns will swell upon absorbing the sugar syrup, so shape the Jamuns likewise.
- Make the Jamuns in batches. For the first batch, form 6-8 Jamuns. Roll them really well with your palms to form smooth Jamuns.
- Gently slide one Jamun in the hot oil. If you hear the oil softly sizzling around the Jamun, you can proceed to slide the other Jamuns into the kadai.
- Deep fry them on low to medium flame. Patience is required throughout this step. At first the Jamuns will sink to the bottom, soon they will start to swell a bit and start floating.
- Gently tap and turn the Jamuns so that they brown consistently all over.
- When they are just brown enough, take them out from the oil and keep aside for some time.
- Proceed in the same way for the next batch.
- Gently plunge these Jamuns into the warm sugar syrup. Keep them covered. Let the syrup seep into Gulab Jamuns. Keep them on really low flame for 5 minutes. Do not overheat otherwise the gulab jamuns will start to split.
- Turn off flame and leave undisturbed for 3-4 hours.
- Serve and enjoy.
- Gulab jamuns can be stored in the refrigerator for 2 weeks or more. Warm them before consuming.
Notes
- Add just a pinch of baking soda.
- To make really soft Gulab Jamuns, let the jamuns simmer in the syrup for 5 minutes. Do not let the gulab jamun simmer more than that, they may just split or become overly soft.