GULAB JAMUN

GULAB JAMUN

The Best Melt-In-Mouth Gulab Jamuns recipe (EID SPECIAL DESSERT)

Gulab jamun is a dessert often eaten at festivals or major celebrations such as eid, wedding, party, birthday and other muslim celebration.Gulab Jamun literally translated to rose berries, while rose means gulab and jamun are deep purple colour berries. 

Traditionally  gulab jamun is prepared from milk khoya, however there are several other easy variations as well. one such variations is preparing with easily available milk powder.Making gulab jamun with milk powder requires the person to be comfortable with cooking and little experience since it requires perfect dough consistency and deep frying process for perfect texture. With the guidance of stepwise photos, detailed,  explanation of step and tips given below, you will be able to make melt in the mouth gulab jamuns at home in just 30 minutes..

PREPARATION TIME: 10 mins        COOKING TIME: 20 mins            SERVING: 6

INGREDIENTS

Sugar syrup:

Water 2 Cups

Sugar 1 Cup

Green Cardamom 3

Gulab Jamun:

Dry milk powder 1 Cup

All-purpose flour 4 tbsp

Baking powder 1 tsp

Cardamom powder 1/2 tsp

Ghee 2 tbsp

Milk 1/4 Cup

Ghee or oil for frying

Saffron (optional) 

STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

STEP 6

STEP 7

METHOD

• For Sugar syrup:
• In saucepan,add water,sugar,cardamom, saffron and cook until sugar is dissolved.

• For Gulab Jamun:

• In bowl,add dry milk powder,all-purpose flour,baking powder,cardamom powder and mix well.
• Add ghee and mix until crumbled.
• Add milk and mix well,cover and refrigerate for 10 minutes.
• Now give a quick knead to the dough.
• Grease your hands with ghee and makes 10-12 small ball out of it. Work with soft hands and squeeze the ball between your palm to shape it. Form a smooth round ball with no cracks.
• In wok,heat ghee and fry on low flame while stirring gently.
• Make sure ghee is not very hot otherwise gulab jamun will not cook well from inside or will burn. 
• This will take few minutes, keep rotating the jamuns regularly with a spatula so that they get cooked evenly.
• Once they are brown in color, remove them from the ghee.
• Drop the gulab jamuns in warm (not hot & not cold) sugar syrup. Let it soak the syrup for at least 30 minutes.
• Garnish with pistachios and serve warm or cold. 

• SOME IMPORTANT TIPS MAKING GULAB JAMUNS:

• making the dough:

• When making the dough, Make sure to add only a tsp of milk at a time until it comes together. You should be able to roll out smooth balls with your palms. If too dry or too wet, you will have difficulty rolling them out into balls and eventually into gulab jamuns.
• At the same time, you also have to keep in mind that you don’t want to over knead the dough. 
• If you find lots of wrinkles on the surface of the dough balls, and seems hard to make them smooth , then you know that your dough is too tight.  Add a few tsp. of milk to the dough, knead it again until smooth.

• Fry dough balls on LOW heat:

• when oil is medium hot, pinch a small portion of mixture and drop it into hot oil, if it comes upward immediately without changing its color the oil is medium hot. If it comes upward immediately and turns brown then oil is too hot. If it doesn’t come upward and dips to the bottom of pan then oil is not hot enough.

• sugar syrup:

• If you overcook the sugar syrup by mistake, it will turn hard when it cools. If that happens, add little water, stir well and cook again for few minutes to get the right consistency of syrup.