Fried very sweet balls of milk based dough in syrup are often eaten as desserts or distributed out during celebration periods. The syrup is usually flavored by cardamoms or rose water. The gulab jamuns made here are a honey brown in color. Darker colors can also be made by adding in sugar which darkens as it caramelizes.
For the gulab jamuns
- 1 cup milk powder (Use full fat milk powder)
- ¼ cup all purpose flour or maida
- 1 tsp oil or ½ tsp ghee
- A pinch of salt (optional)
- A pinch of baking soda
- 1 to 2 tbsp yogurt
- A few blanched pistachio or almond slices for garnishing
For the sugar syrup
- 2 cups water
- 5 cups sugar
- 3-4 green cardamoms, husked & crushed or powdered
- A pinch of saffron (optional)
- 1 tbsp rose water (optional)
PREPARING GULAB JAMUN DOUGH BALLS
- First sieve the dry ingredients, milk powder, plain flour and baking soda, into a mixing bowl.
- Mix in yogurt and ghee and start to mix the ingredients lightly, add 1 tsp vinegar to make soft sticky dough. Check the consistency of dough. Make sure that you don’t over knead the dough as we don’t want the gluten to form. It should have crumbly texture.
- Now pinch small portions rolling it into a smooth ball about the size of a small meatball. Make sure there are no cracks on the surface else the ball will break when it is being cooked.
PREPARE SUGAR SYRUP
- In a saucepan add sugar, water and crushed cardamom pods and stir well, place on low flame.
- Stir well until the sugar dissolves and the syrup thickens slightly, this may take 5 minutes.
- Then remove from heat and let it cool. Add rose essence when cooled.
FRYING THE GULAB JAMUN
- Place a frying pan on flame and pour oil to deep fry the balls.
- Heat oil but at a medium heat not too hot, gently put a few of the prepared balls into it.
- Do small batches at one time. The balls will go to the bottom and then will gently rise up. Slowly turn each balls with a slotted spoon, at frequent intervals to make sure that the balls brown evenly.
- Remove balls from flame and place on a tissue paper to remove excess oil.
- Once they turn golden brown, remove them from oil with a help of a slotted spoon and transfer them to the prepared sugar syrup.
- The Gulab Jamun should rest in the warm sugar syrup for at least 1 hour before serving so that they absorb the sugar syrup well and become soft and melt in mouth treats. Serve hot or cold as per your preference.