Gulab Jamun

Gulab Jamuns are made in different ways, today I made this using milk powder. Delicious little sweet dumplings, taste like donuts absorbed in sugar syrup.

Ingredients:

1 cup milk powder

1/4 cup All Purpose flour (plain flour, maida)

3 tablespoons room temperature clarified butter

1/4 cup room temperature whole milk

Pinch of baking soda

1+3/4 cup sugar

1 + 1/2 cup water

4 coarsely grounded cardamom seeds

1 tablespoon sliced almonds

clarified butter / oil for deep-frying

Method

Syrup:

In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.

Let the syrup boil for 5 10 minutes then remove it from the heat.

Stir the syrup until the sugar is dissolved.

Set the syrup aside.

Gulab Jamun:

In a bowl, mix milk powder, flour and baking soda.

Add the butter and mix well.

Now add milk to make soft dough.

Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.

Knead the dough. Grease your hands with clarified butter/oil before working with the dough.

Divide the dough into about 20 equal portions and roll them into round balls.

Heat clarified butter/oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of clarified butter (ghee)/ oil.

Place the gulab Jamuns in the frying pan.

While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown

Gulab jamuns will expand in double the volume, so give them enough space.

It should take about 7 minutes to fry the gulab jamuns.

Let the gulab jamuns cool off for a minute before placing in the hot syrup.

The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving.

Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. Gulab jamuns can be frozen for months.

Note:

If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.

Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.

Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape.

Thank you for reading.

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One thought on “Gulab Jamun

  1. Pingback: Mawa Gulab jamun/ khoya gulab jamun | Up In The Flame

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