Ingredients:
For the Gulab Jamun dough:
- Milk powder: 1 cup
- All-purpose flour: 1 tablespoon
- Baking soda: 1/4 teaspoon
- Ghee (clarified butter): 1 tablespoon
- Milk: 1/4 cup (adjust as needed)
- Cardamom powder: 1/2 teaspoon
- Warm water: For kneading the dough (use a little at a time)
- Ghee or oil for frying: Enough for deep frying (about 3 cups or as required)
For the sugar syrup:
- Sugar: 1 1/2 cups
- Water: 1 1/2 cups
- Cardamom pods: 2-3 (crushed)
- Rose water or kewra water: 1 teaspoon (optional, for aroma)
- Saffron strands: A pinch (optional, for flavor and color)
Preparation:
1. Making the Sugar Syrup:
Begin by preparing the sugar syrup, as it needs to be warm when you dip the fried Gulab Jamun into it. This will allow the dumplings to absorb the syrup without losing their shape.
- In a saucepan, add the sugar and water and bring it to a boil on medium heat. Stir occasionally to dissolve the sugar completely.
- Once the sugar dissolves, reduce the heat and let the syrup simmer for about 5-7 minutes. This will thicken the syrup slightly.
- Add the crushed cardamom pods to the syrup and let them release the aroma.
- For extra added fragrance, you can also add rose water or kewra water. If you want a subtle golden color and extra richness, you can add saffron strands at this point. Stir gently and let the syrup simmer for another 2 minutes.
- After 7-10 minutes, turn off the heat. Keep the syrup warm and set it aside while you prepare the Gulab Jamun dough.
2. Making the Gulab Jamun Dough:
The dough for Gulab Jamun needs to be soft and smooth but not too sticky. Here’s how to make it:
- In a mixing bowl, add the milk powder, all-purpose flour, and baking soda. Mix well to combine all the dry ingredients.
- Add the ghee to the dry ingredients. Use your fingers to rub the ghee into the flour mixture until it resembles breadcrumbs.
- Gradually add the milk, a little at a time, and knead gently to form a smooth and soft dough. The dough should not be too sticky or too firm. Add just enough milk to bind the dough together.
- Once the dough is formed, cover it with a damp cloth and let it rest for 10-15 minutes. This resting time allows the dough to soften further and prevents it from cracking when fried.
3. Shaping the Gulab Jamun:
After resting the dough, it’s time to shape the Gulab Jamun into perfect round balls. Here are some important tips for shaping the dumplings:
- Before shaping, grease your palms lightly with ghee or oil to prevent the dough from sticking to your hands.
- Pinch a small portion of the dough and roll it between your palms to form a smooth, crack-free ball. The size should be around the size of a small walnut or slightly smaller, as they will puff up while frying.
- Make sure the balls are smooth, as any cracks can cause them to break apart during frying. If the dough feels sticky, add a little more milk powder to it.
- You can also gently flatten the balls to make them slightly oval in shape, though the traditional Gulab Jamun is round.
4. Frying the Gulab Jamun:
Frying the Gulab Jamun is an important step where you need to get the perfect golden-brown color while keeping the inside soft and airy. Here’s how to fry them:
- Heat ghee or oil in a deep frying pan or wok over medium heat. The oil should be hot but not smoking.
- To test if the oil is the right temperature, drop a small piece of dough into the hot oil. If it rises to the surface slowly and steadily, the oil is ready.
- Gently slide the prepared Gulab Jamun balls into the hot oil. Don’t overcrowd the pan; fry them in batches to ensure even cooking.
- Keep stirring the oil gently in a circular motion to ensure that the dumplings fry evenly from all sides. Fry until the Gulab Jamun turns golden brown and is cooked through. This will take around 7-10 minutes.
- Once they are fried to perfection, remove the Gulab Jamun with a slotted spoon and immediately place them into the warm sugar syrup. Let them soak for at least 30 minutes, allowing the syrup to infuse into the dumplings, making them soft and juicy.
5. Serving the Gulab Jamun:
Gulab Jamun is best served warm, straight from the syrup, though it can also be enjoyed at room temperature or chilled as per your preference.
- If desired, garnish with a few chopped pistachios or slivers of almonds for a crunchy contrast.
- You can also drizzle some additional rose or kewra water on top for fragrance.