Gulab Jamun, a classic Indian dessert made from khoya and soaked in sugar syrup.
Ingredients
For Gulab Jamun
- 1cupKhoya (milk solids)
- 3tbspall-purpose flour (maida)
- 1/4tspbaking powder
- 2tbspmilk (or as needed)
- Ghee or oil for frying
For Sugar Syrup
- 1 1/2cupssugar
- 1 1/2cupswater
- 4piececardamom pods (crushed)
- A few strands of saffron (optional)
- 1tsprose water (optional)
- 1tsplemon juice (to prevent crystallization)
How to make Gulab Jamun
Prepare the Sugar Syrup
In a large pan, combine sugar and water. Heat over medium flame until the sugar dissolves completely.
Add crushed cardamom pods and saffron strands. Bring the syrup to a boil, then reduce the flame and let it simmer for 8-10 minutes until slightly thickened.
Add lemon juice and rose water, then turn off the heat. Keep the syrup warm.
Make the Gulab Jamun Dough
Crumble the khoya in a mixing bowl. Add all-purpose flour and baking powder, mix well.
Gradually add milk and gently knead into a soft, smooth dough. Do not over-knead.
Divide the dough into small portions and roll them into smooth balls without any cracks.
Fry the Gulab Jamun
Heat ghee or oil in a pan over low to medium flame.
Gently slide the dough balls into the hot oil, and fry them evenly, stirring gently until they turn golden brown.
Once fried, remove them with a slotted spoon and drain the excess oil on paper towels.
Soak the Gulab Jamun
Immediately immerse the fried balls into the warm sugar syrup.
Let them soak for at least 1-2 hours, allowing them to absorb the syrup and become soft and spongy.
Serve
Serve warm or at room temperature, garnished with chopped nuts or saffron strands, if desired.
Tips & Tricks
Ensure the dough balls are smooth without any cracks to prevent them from breaking while frying.
Fry the dough balls on low to medium flame to ensure they cook evenly from the inside.
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