How To Make Perfect Gulab Jamun: A Step-by-Step Guide | Khoya Bonbons in Syrup

Gulab Jamun is a traditional Indian sweet that is popular throughout the country and in many other parts of South Asia. It is generally made by kneading a mixture of milk powder, all-purpose flour and ghee into a dough, shaping the dough into small balls and deep-frying them till they turn golden brown. The fried balls are then soaked in sugar syrup flavored with cardamom, rose water, or saffron, giving them a sweet and savory flavor. Is often served on special occasions and festivals such as weddings and Diwali, and is enjoyed by people of all ages. Its popularity has made it a beloved dessert not only in India, but also in many other countries around the world.

The list of ingredients required to make Gulab Jamun is as follows:

1. 1 cup milk powder
2. 1/4 cup flour
3. 1/4 tsp baking powder
4. 1 tbsp ghee (clarified butter)
5. 3-4 tbsp milk
6. oil or ghee for frying
7. For syrup:
8. 1 cup sugar
9. 1 cup water
10. 2-3 green cardamom pods, crushed
11. Few drops of rose water or 1/4 teaspoon saffron strands (optional)

Method:

In a mixing bowl, mix milk powder, maida and baking powder. mix well.

Add ghee to the mixture and using your fingers, rub into the dry ingredients until the mixture resembles breadcrumbs.

Add 3-4 tbsp of milk to the mixture and knead into a soft, smooth dough. The dough should not be too dry or too wet.

Divide the dough into small equal sized balls and roll them between your palms until smooth.

Heat oil or ghee in a deep frying pan on medium heat.

– As soon as the oil or ghee becomes hot, put the dough balls in the pan and fry them till they become golden. Keep stirring the balls from time to time so that they cook evenly.

Remove the fried balls from the pan using a slotted spoon and place them on a paper towel to drain excess oil.

To make the syrup, heat the sugar, water and ground cardamom pods in a saucepan over medium heat. Stir until the sugar dissolves completely.

Let the syrup come to a boil and then lower the flame.

Dip the fried balls in the syrup and let them soak for at least 30 minutes or till they absorb the syrup and become soft and spongy.

Optionally, add a few drops of rose water or saffron to the syrup for extra flavor and aroma.

Serve gulab jamuns warm or at room temperature, garnished with chopped pistachios or almonds, if desired.

Here are some tips and tricks to make the perfect gulab jamun:

Dough consistency: The dough should be soft, smooth and pliable. If the flour is too dry then the gulab jamuns will become hard and if it is too wet then will break and fall while frying. To get the ideal consistency, start with less milk and gradually add more until the dough comes together.

Resting time: After kneading the dough, let it rest for 10-15 minutes before shaping it into balls. This will help the flour to absorb the milk and ghee and become easier to work with.

Oil temperature: The oil or ghee for frying should be on medium heat, around 350-375°F. .

Here are some tips for serving Gulab Jamun:

With Ice Cream: tastes great with vanilla or saffron ice cream. The combination of hot gulab jamun and cold ice cream creates a perfect balance of texture and taste.

Garnish with pistachios and saffron. Crushed or chopped pistachios and saffron threads add a nice crunch and aroma to the sweet and soft gulab jamuns.

With Whipped Cream: A dollop of whipped cream on top of warm gulab jamuns adds a creamy texture and a slight sourness that enhances the sweetness of the dessert.

With Rabri: Rabri is a sweet, creamy and rich dessert made by boiling milk till it thickens. Serving with Rabri adds another flavor to the dessert.

Whether you are a seasoned cook or a beginner, this dessert recipe is easy to follow and can be adapted to suit your taste preferences. You can adjust the sweetness of the syrup, the texture of the dough, and the flavor of the garnishes to your liking.