Gulab Jamun (Gulab Jamoon) is a popular Indian Dessert. This sweet is prepared on festivals like Diwali or any celebrations like marriages etc. As this sweet can be stored for about a week at room temperature, it can be prepared well in advance and served as Dessert in parties!
30 to 45 min
Milk Powder - 1 cup
| ||All Purpose Flour - ¼ cup|| |
| ||Unsalted Butter at room temperature - 3 tbsp|| |
| ||Whole Milk at room temperature - ¼ cup|| |
| ||Pinch of Baking Soda|| |
| ||Sugar - 1 ¾ Cup|| |
| ||Water - 1 ½ Cup|| |
| ||Cardamom Powder - ½ tsp|| |
| ||Oil for deep frying|| |
For the Syrup
• Add Water, Sugar and Cardamom Powder into a large Pan and bring it to a boil.
• Let the Syrup boil for a minute and then take it off from heat.
• Stir the syrup until the Sugar is dissolved. Set this aside.
For the Gulab Jamun
• Mix Milk Powder, Flour and Baking Soda in a Bowl.
• Next add the Butter and mix well.
• Add Milk to make a soft dough. This dough will be sticky. Let it sit for few minutes. Milk Powder will absorb the extra Milk. If the dough becomes dry then add some more Milk as the dough should be soft.
• Grease your hands and knead the dough nicely.
• Divide the dough into 20 equal portions and roll them into round balls.
• Meanwhile heat Oil in a frying Pan on medium heat. Place the shaped balls in the frying Pan and fry them on low heat as they have to get cooked till the inside. Remember Gulab Jamuns will expand in double the volume so give them enough space.
• Keep rolling the Gulab Jamuns around so that they are evenly browned. Fry till they become brown in colour.
• Let them cool for few minutes before putting them in the hot Syrup.
• Once you place the Gulab Jamuns in hot Syrup, make sure it's well coated with the Syrup.
• The Gulab Jamuns should sit in hot Syrup for atleast 30 minutes before serving.
Serve them warm.