When it comes to Gulab Jamun, it is known as one of the universal desserts that almost every Indian loves! You may be wondering what is Gulab Jamun? Well, Gulab Jamuns are deep fried milk balls or Indian fried doughnuts. These deep-fried balls are then immersed in a warm, thick sugar syrup flavored with rose and cardamom. There are a lot of ready to make mixes available, but nothing comes close to making it at home from scratch.
Sweets and auspicious occasions go hand in hand in any family and so in ours! Till this day, I recall all my childhood memories of my mother making big batch of Gulab Jamun from scratch for special occasions, birthdays and gatherings. Gulab Jamun is one of our family favorite recipes! Whether it is a family get together or a festival, we LOVE it each time. Sometimes served as a sweet dish with dinner or with a scoop of ice cream as dessert.
Tips
- Make sure to add little milk at time to make the dough. If dough is too soft, sticky, and moist, add more flour and if too dry add a little milk.
- Make sure the dough is soft and crack free when you are making balls to get the perfect smooth, soft texture.
- The best way to make crack free balls is to grease your palms with ghee.
- If you see visible cracks, it is likely that your dough is dry and needs moisture to make it softer.
- Make sure to fry in low-medium heat, to have them cooked throughout, otherwise the texture will be too doughy and uncooked on the inside.
Anytime you want to make a dessert, you can’t go wrong with Gulab Jamun. It’s perfect dessert for every occasion. Hope you get inspired to make these for you friends and family!
Ingredients
For Gulab Jamun
1 ½ cup milk powder
4 tbsp all purpose flour
¾ tsp baking soda
½ cup milk
1 tsp ghee
Oil or ghee for deep frying
For sugar syrup
1 cups sugar
1 cup water
3 cardamom pods
1 tbsp rose water
1 tbsp lemon juice
For garnishing
Sliced pistachios or almonds
Method
For sugar syrup
In a wide deep pan, add 1 cup of water along with 1 ½ cup of sugar. Let it come to a boil, then add cardamom pods and rose water. Let it simmer for 5 minutes until sugar syrup is slightly sticky. Add 1 tbsp lemon juice to stop crystallization process and keep it aside.
For Gulab Jamun
In a large mixing bowl, add all the dry ingredients. Then add ghee, mix thoroughly until uniform. Slowly add milk little by little and knead well. Knead to a smooth and soft dough. Make small balls greasing ghee to hands. Make sure there are no cracks on balls, else there are chances of Gulab Jamun to break while frying. Heat ghee or oil on low flame and fry until Jamuns are golden brown, stirring frequently. Immediately, drop the hot Jamuns into hot sugar syrup. Cove the lid and rest for 1-2 hours. Gulab Jamuns will double in size and you can serve right away or keep in fridge to serve them cold.
Notes
You can keep them in the airtight container for 2 weeks in the refrigerator.
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