Gulab Jamun Recipe
Best ever soft Gulab Jamun made with milk powder , fried and soaked in a light sugar syrup flavoured with cardamom , saffron and rose
Servings 15 makes
Calories 118kcal
Ingredients
- 1 cup Milk Powder
- ¼ cup Maida / All purpose flour / Refined Flour
- 1 tablespoon Fine Rava / Sooji / Semolina
- ⅛ teaspoon Baking Soda
- 1 tablespoon Curds or Lime Juice
- 4 tablespoon Milk add more if needed while preparing dough
- 1 tablespoon Ghee/Clarified butter
- 1 teaspoon Ghee for greasing hands
- Oil / Ghee for deep frying
For Sugar Syrup
- 1.5 cups Water
- 1.5 cups Sugar
- 4-5 pods Green Cardamom
- 3-4 Saffron strands optional
- 1 teaspoon Rose water or 1-2 drops of rose essence
Instructions
To make sugar syrup
- In a pot, add 1.5 cups of water and 1.25 to 1.5 cups of sugar.
- Open cardamom pods and add directly into sugar solution along with husk. Add 3-4 saffron strands, this is optional.
- Bring it to boil, when sugar dissolves completely, Regulate the flame to medium-low and add rose water or rose essence.
- Keep checking the syrup, when it starts to turn sticky just before 1- string formation, turn off the stove and keep sugar syrup aside.
To make dough
- In a wide plate, add milk powder , all purpose flour , fine sooji , big pinch of baking soda , mix well everything.
- Add 1 tablespoon of ghee/ clarified butter to this jamun mix and gently mix everything.
- Whilst , On a medium flame , keep oil / ghee in a frying pan to heat.
- In a bowl, mix 1 tablespoon of curds with 4 tablespoon of milk, whisk well and keep aside.
- Now add this curds and milk solution part by part to jamun mix and gather everything together to make a smooth dough.
- If the dough looks dry, you can add extra tablespoon of milk just to get a smooth dough.
- Now grease palms with ghee, pinch small dough and shape into smooth round balls.
- Cover the dough balls with a cotton napkin and set aside.
To fry gulab jamun
- When oil is medium hot ,drop 5-6 dough balls into hot oil . Make sure oil is medium hot , not too hot nor cold , it should be in medium temperature.
- When it starts to change colour and tiny golden spots appears on balls , regulate the heat to medium -low flame and rotate the balls gently.
- Keep rotating and fry until all balls uniformly cooked and changes colour to dark brown.
- Drain excess oil and remove fried balls from oil. Repeat the same procedure for frying remaining dough balls, fry in batches depending on your frying size of pan.
- Add fried balls into hot sugar syrup. Keep on simmer and bring to boil for 1 to 2 minutes.
- Turn off the stove. Cover lid and keep it aside for 2 hours for gulab jamun to soak sugar syrup completely.
- After 2 hours , gulab jamun are ready to serve.
Video
Nutrition
Serving: 48g | Calories: 118kcal