Gulab Jamun

 

My family loves Gulab jamun,  but I have never tried to make it on my own. During this pandemic, I decided to take the plunge and make it at home. Believe me, it was not as easy as it looked during the first attempt. My first attempt ended up with rock-hard gulab jamuns, the sugar didn't soak through.

The second also didn't fare well, the third one I realized I had to make the dough slightly sticky in order to get the right consistency. So finally the fourth attempt was a success. The boys and hubby were a bit disappointed because they realized I wouldn't be making Gulab Jamun every week but it would become an occasional thing because once I am happy with the recipe I would be moving on to a new recipe. So they were all claiming that I still needed to work on it. 

Now when making this gulab jamun, make sure the dough is sticky. After resting it will be less sticky and with oiled hands, you can easily shape them into small balls.

I also noticed that using milk (liquid) when making the dough along with water gives the gulab jamun a richer taste so add a tablespoon or two to the water when stirring into the dried ingredients. 

When frying the balls always fry in low heat, otherwise, the outside will be burnt and the inside will be raw. 

Start the syrup then fry the balls,   once fried, and the oil drained off add them to the hot syrup and give a gentle stir. Then let it soak for an hour or two.  

 You will be rewarded with sweet gulab jamuns that melt in the mouth. The complaint I have is the waiting period for it to soak through.  Chill once cooled.

Recipe adapted from various gulab jamun recipes on your tube.

Yield: makes about 16

Author: Nammi

Gulab Jamun

Ingredients

• 1 cup milk powder
• 1/2 cup plain flour, sifted
• 1/2 tsp baking powder
• 1/3- 1/2 cup water ( approximate)* see note
• 1/2 tsp cardamom powder
• 1 tbsp ghee
• oil for deep frying

syrup

• 2 cups water
• 300g (1 1/2 cups) sugar
• 3 cardamon pods
• small piece of cinnamon 
• 1 tbsp rose water

Instructions

1. Place the milk powder, cardamom powder, and flour in a bowl, make a well and add the ghee in.   Mix it in and then start adding water until the mixture starts to come together and is slightly sticky. 
2. Let the mixture rest for 8 to 10 minutes. Now oil your hands with ghee or vegetable oil and roll the mixture into small balls. Remember they will puff up when soaked in syrup. 
3. Start to make the sugar syrup before you start frying them. (recipe below)
4. After shaping the balls,  heat the pan of oil  ( for deep frying) and once hot, lower the heat to low. Then drop the balls in carefully and fry in batches in low heat. Drain on kitchen paper or colander.
5. Once drained drop into hot syrup and stir gently.  Let it soak for an hour or two before serving. 
6. Chill before serving.

Sugar syrup

1. Place all the sugar syrup ingredients, except rose water, in a saucepan that is big enough to fit all the gulab jamuns. 
2. Simmer for 10 minutes. Then stir in rose water. 
3. Add the gulab jamuns and stir gently and then leave to soak.  ( make sure the syrup is hot when adding the gulab jamuns, can warm it up before adding if it has gone cold.)

Notes:

Some recipes use a few tablespoons of milk while adding water. This gives the gulab jamun a more creamier texture and richer flavor so if you have milk add a few tablespoons into to the water before stirring into the dried milk powder and flour mixture.

Did you make this recipe?

Tag @chilliesandlime on instagram and hashtag it #chilliesandlimeblog

Created using The Recipes Generator