Experience the timeless taste of Gulab Jamun, a traditional Indian dessert. Prepared with milk powder or khoya, these sweets are deep-fried to a golden hue and then bathed in a cardamom and rose-infused syrup. Ideal for special occasions and festivals, they promise a soft, juicy, melt-in-your-mouth delight.
Start by mixing milk powder, Rava (semolina), all-purpose flour, baking powder, and ghee in a bowl. These ingredients form the base of your dough.
Gradually add milk in small batches, stirring continuously to blend everything evenly. This gradual addition helps prevent lumps and ensures a smooth dough.
Check the consistency of your dough; it should be semi-liquid, similar to a thick batter. This consistency is crucial for soft jamuns.
Once mixed, cover the bowl and allow the dough to rest for 10 minutes. Resting helps the ingredients to settle and the dough to firm up slightly, making it easier to handle.
Shaping and Frying the Dough
Uncover the dough and before shaping, lightly grease your hands with ghee or oil. This prevents sticking and helps in forming smooth, crack-free balls.
Divide the dough into equal portions and gently roll them into medium-sized balls using your palms. Ensure uniformity for even cooking.
Heat oil in a frying pan over medium heat. Once the oil is hot, carefully add the balls one at a time.
Gently fry the balls, turning them occasionally to ensure they cook evenly and don’t stick to the bottom.
Keep frying and turning until they achieve a uniform golden brown color, indicating they're perfectly cooked.
Carefully remove the fried balls from the oil and place them on a paper towel. Allow them to cool to room temperature to prevent them from becoming soggy when added to the syrup. Cooling is essential as it prepares them for soaking in the syrup without breaking apart.
Preparing Sugar Syrup
In a wide bottom pan over medium heat, combine sugar, water, and cardamom pods. Stir until the sugar dissolves completely.
Bring the mixture to a boil. Once boiling, add a squeeze of lemon juice and mix well. The lemon juice helps prevent crystallization. Continue boiling until the syrup becomes sticky, which is the ideal consistency for soaking the jamuns.
Soaking the Gulab Jamun
Gently add the fried Gulab Jamun balls into the warm sugar syrup, ensuring each one is submerged.
Reduce the heat to a simmer and cover the pan with a lid, allowing the jamuns to soak for 2 minutes. This brief simmering helps the jamuns start absorbing the syrup.
After 2 minutes, turn off the heat but keep the pan covered. Let the jamuns soak in the syrup for about 2 hours. During this time, they will absorb the syrup and become sweeter.
After soaking, remove the lid. The Gulab Jamuns will have increased in size, indicating they have absorbed the syrup well and are ready to serve.
Serving
Enjoy your Gulab Jamuns warm or chilled, as they pair beautifully with a variety of accompaniments. For more creative pairing ideas, please refer to our serving suggestions section.
Notes
Here are some essential tips to make perfect Gulab Jamun:
Dough Preparation and Frying Tips:
Dough Consistency: Begin by ensuring the dough has the right moisture. It should feel moist and slightly sticky to the touch, a key aspect when using milk powder. This consistency is critical for soft jamuns.
Avoid Overworking the Dough: Handle the dough gently. Over-mixing can activate gluten, leading to tough jamuns. Aim for a soft, cohesive mixture without over-kneading.
Test Fry a Jamun: Conduct a trial fry with a single jamun. If it breaks apart or changes shape, the dough might need adjusting, such as adding a bit more flour for stability.
Frying Technique: Fry the jamuns over medium heat. High heat can cause the outside to cook too quickly while leaving the inside uncooked, while low heat can make them absorb too much oil.
Maintain Oil Temperature: Consistent medium heat is essential. Use a cooking thermometer to monitor the oil temperature or test with a small piece of dough. The right temperature ensures a golden brown exterior and a fully cooked interior.
Syrup Soaking and Consistency Tips:
Sugar Syrup Consistency: A thinner syrup is more effective for soaking. It should coat the back of a spoon but not form a thick layer. This consistency allows the jamuns to absorb the syrup, enhancing their flavor.
Balanced Baking Powder Use: Accurately measure the baking powder to maintain the jamuns' structure. The right amount ensures they are fluffy without falling apart in the syrup.
Small Size for Even Soaking: Smaller jamuns ensure consistent cooking and better syrup absorption, helping them maintain shape and flavor evenly throughout.
Resting Time Post-Cooking: After soaking, give the jamuns a few hours in the syrup to fully absorb the flavors. This resting period significantly improves their taste and texture.
Gentle Mixing: When the jamuns are in the syrup, stir them gently. Vigorous stirring can break them apart, affecting their appearance and texture.