Gulab Jamun, a quintessential Indian dessert, is a sweet delight consisting of soft, fluffy dumplings made from milk solids, deep-fried to golden perfection, and then soaked in a fragrant rose syrup infused with cardamom and sugar. This ancient Indian recipe, originating from the Mughal era, has become a staple at...
Ingredients
Gulab Jamun Dough
- 3/4cupmilk powder
- 1/2cupmaida (all-purpose flour)
- 1/2tspbaking powder
- 2tbspghee
- milk, as required
Sugar Syrup
- 2cupsugar
- 2cupwater
- 2piececardamom
- 1/4tspsaffron
- 1tsplemon juice
- 1tsprose water
How to make Gulab Jamun
Prepare the Dough
In a large bowl, mix milk powder, maida, and baking powder.
Add ghee and mix well to make the flour moist.
Add milk as required and combine to form a soft dough. Do not knead the dough.
Cover and rest the dough for 10 minutes.
Prepare the Sugar Syrup
In a pot, mix sugar, water, cardamom, and saffron.
Boil for 5 minutes or until the sugar syrup turns sticky. Do not let it reach string consistency.
Turn off the flame and add lemon juice and rose water. Cover and set aside.
Fry the Jamuns
After resting the dough, prepare small ball-sized jamuns. Ensure there are no cracks.
Deep fry in medium hot oil or ghee, stirring continuously on a low flame until golden brown.
Drain and transfer the jamuns into the hot sugar syrup.
Cover and rest for 2 hours or until jamuns absorb the syrup and double in size.
Tips & Tricks
Frying in ghee gives a good flavor to the jamuns.
Lemon juice is added to prevent sugar syrup from crystallizing.
FAQS
How do I make Gulab Jamun dough without kneading?
To make Gulab Jamun dough, mix 0.75 cup of milk powder, 0.5 cup of maida (all-purpose flour), and 0.5 tsp of baking powder in a bowl. Add 2 tbsp of ghee and mix until the flour is moist. Gradually add milk as needed to form a soft dough, but avoid kneading it. Let the dough rest for 10 minutes before shaping it into small balls.
What are some common substitutions for ingredients in Gulab Jamun?
If you don't have maida (all-purpose flour), you can substitute it with whole wheat flour, though the texture may vary slightly. For a dairy-free version, try using coconut milk powder instead of milk powder. Additionally, if you don't have rose water, you can use a few drops of vanilla extract for flavor.
How should I store leftover Gulab Jamun?
To store leftover Gulab Jamun, place them in an airtight container and keep them in the refrigerator. They can last for up to a week. To enjoy them warm, simply reheat them in the microwave for a few seconds or soak them in warm sugar syrup before serving.
What can I pair with Gulab Jamun for a complete dessert experience?
Gulab Jamun pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside other Indian sweets like Jalebi or Rasgulla for a delightful dessert platter. A sprinkle of chopped nuts on top adds a nice crunch and enhances the flavor.
What is the best way to ensure Gulab Jamun absorbs the syrup properly?
To ensure that Gulab Jamun absorbs the syrup properly, let them rest in the hot sugar syrup for at least 2 hours after frying. This allows the dumplings to soak up the syrup and double in size, resulting in a soft and flavorful dessert. Make sure the syrup is warm, not boiling, when you add the fried jamuns.
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