A classic Indian sweet which is very famous and is enjoyed in most celebration. Gulab Jamun is famous all over india its sweet and delicate taste makes it worth enjoying in every party. Gulab meaning rose and jamun meaning berry. Gulab jamun are berry sized balls dunked in rose flavored sugar syrup. It is made using khoya( milk solids ) as the main ingredient. But khoya is not available in most places and is very tedious to make at home. This recipe is for those who do not have access to khoya and do not prefer to toil at home making it for hours. This Gulab jamun recipe uses milk powder and is good even for beginners to try...
The key to the gulab jamun recipe is curd/yogurt or unsalted butter (butter churned from curd or one that has lactic cultures in it). If you are using packed butter from the stores then make sure you use one that has Lactic cultures in it otherwise the gulab jamun will not turn out light and soft. In this recipe soda reacts with the yogurt or the lactic cultures in butter and then makes the dough light. So we get light and soft jamuns.
My suggestion will be not to alter the recipe if you want Soft, juicy, mouth melting and delicious gulab jamun.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients:
2-4 Green Cardamom pods
1½ cups Water
1½ cup sugar
1½ tablespoon Maida (all purpose flour)
1/6 teaspoon (small pinch) Baking Soda
1½ tablespoon Ghee
1-2 drops of Lemon Juice (optional)
1/2 cup milk powder
2-3 tablespoons Milk
Oil or Ghee ( for deep frying)
Instructions
sugar syrup recipe:
- firstly, in a wide pan take 1½ cup of sugar.
- add 1½ cup of water and boil.
- simmer for 4-6 minutes till the sugar syrup turns slightly sticky.
- now add cardamom powder.
- add lemon juice to stop crystallization process.
- cover and keep aside.
gulab jamun recipe:
- firstly in a large mixing bowl take milk powder.
- add maida (all purpose flour).
- add pinch of baking soda
- add ghee, lemon juice and crumble well.
- slowly add milk little by little and knead well.
- knead to a smooth and soft dough.
- make small balls greasing ghee to hands.
make sure there are no cracks on balls. else there are chances for gulab jamun to break while frying. - heat the ghee on low flame and when the ghee is moderately hot, fry the jamuns.
- fry the balls on low flame stirring in between.
fry till the balls turns golden brown. - immediately, drop the hot jamuns into hot sugar syrup.
cover the lid and rest for 2 hours. flame should be turned off.
finally, the jamuns have doubled in size.
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