How To Make Gulab Jamun

Gulab jamun is a classic Indian dessert that is loved by people of all ages. It is a sweet treat that is perfect for special occasions or just for satisfying a particular sweet craving. The name gulab jamun comes from the Persian words “gulab” and “jamun,” which translate to rosewater and berry, respectively. A soft and spongy ball soaked in a flavorful syrup made with rosewater, cardamom, and saffron, this dessert is a must-try for anyone with a sweet tooth.

Ingredients:

• 1 cup milk powder
• 1/4 cup all-purpose flour
• 1/4 tsp baking powder
• 1 Tbsp ghee or unsalted butter
• 3-4 Tbsp milk, as needed
• 1 liter vegetable oil, for frying
• 1 1/2 cups sugar
• 1 cup water
• 1 Tbsp rosewater
• 3-4 cardamom pods, crushed
• A pinch of saffron

Instructions:

1. In a bowl, combine the milk powder, all-purpose flour, and baking powder. Mix well.
2. Add in the ghee or unsalted butter and mix it with the dry ingredients. The mixture should crumble when pressed between the fingers.
3. Add in the milk, a tablespoon at a time, and mix until the dough is smooth and free from lumps. Do not overmix.
4. Pinch small, walnut-sized pieces of dough and roll them into balls using your palms. The dough should yield around 20-25 balls.
5. In a deep pan, heat the vegetable oil until it reaches a temperature of around 180°C or 350°F.
6. Carefully add the dough balls to the hot oil and fry them on medium-low heat until they are golden brown in color. Do not overcrowd the pan.
7. Take the balls out of the oil using a slotted spoon and place them onto a paper towel to remove any excess oil.
8. In a separate pan, add the sugar and water and bring it to a boil. Add in the crushed cardamom, saffron, and rosewater and mix well.
9. Simmer the syrup on low heat for around 10 minutes until it thickens slightly.
10. Add the fried balls to the syrup and let them soak for at least two hours, until fully saturated with the syrup.
11. Once the balls are soaked, they are ready to serve.

Tips:

• Make sure the dough is not too dry or too wet. The consistency should be smooth and pliable
• When adding the dough balls to the oil, make sure the oil is not too hot, as it will cause the balls to burn on the outside and remain raw on the inside.
• Before serving, you can garnish the gulab jamun with some chopped pistachios or almonds for an extra crunch.

Try making your own gulab jamun at home, and impress your family and friends with this delicious dessert. It takes a bit of time and patience, but once you taste the results, you'll know it was worth the effort.