Gulab Jamun is a popular and delectable sweet dish that originates from the Indian subcontinent. It is a beloved dessert that is often served during festivals, special occasions, and celebrations. The name “Gulab Jamun” is derived from two words: “Gulab,” which means rosewater, and “Jamun,” which refers to a small fruit native to India, similar to a blackberry. This dessert holds a special place in Indian cuisine and is cherished across the country and in Nepal also. It is a quintessential part of traditional Indian feasts and is enjoyed by people of all ages. Whether it’s a wedding, a religious festival, or a simple gathering with loved ones, Gulab Jamun is a sweet treat that brings joy and sweetness to any occasion. Here’s a recipe for Gulab Jamun, a popular Indian sweet:
Ingredients:
- 1 cup milk powder
- 1/4 cup all-purpose flour (maida)
- 1/4 teaspoon baking powder
- 2 tablespoons ghee (clarified butter)
- 2-3 tablespoons milk (approximately)
- Oil or ghee for deep frying
- For the Sugar Syrup:
- 1.5 cups sugar
- 1 cup water
- 4-5 green cardamom pods, crushed
- A few strands of saffron (optional)
- 1 teaspoon rose water (optional)
Instructions:
- In a mixing bowl, combine the milk powder, all-purpose flour, and baking powder. Mix them well.
- Add the ghee to the dry ingredients and mix it in using your fingertips until the mixture resembles bread crumbs.
- Slowly add milk, a tablespoon at a time, and knead gently to form a smooth and soft dough. You may not need the entire 2-3 tablespoons of milk, so add it gradually until the dough comes together. The dough should be slightly sticky but manageable.
- Divide the dough into small portions and roll them between your palms to make smooth, crack-free balls. Make sure there are no cracks in the balls, as they can break during frying.
- Heat oil or ghee in a deep pan or skillet over medium heat. The oil should be hot but not smoking.
- Carefully drop the prepared gulab jamun balls into the hot oil or ghee, a few at a time, and fry them on medium-low heat. Stir gently to ensure even browning.
- Fry the gulab jamuns until they turn golden brown, which usually takes about 6-8 minutes. Remember to fry them on medium-low heat to ensure they cook evenly from the inside.
- Once the gulab jamuns are cooked, remove them from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.
- In the meantime, prepare the sugar syrup. In a separate saucepan, combine sugar and water and bring it to a boil. Add crushed cardamom pods and saffron strands for flavor and aroma. Let it simmer for about 5-6 minutes until the syrup slightly thickens. Stir occasionally.
- Remove the sugar syrup from heat and add rose water, if desired, for a fragrant touch.
- Add the fried gulab jamuns to the warm sugar syrup and let them soak for at least 30 minutes. You can leave them longer for a more syrupy texture.
- Once soaked, Gulab Jamuns are ready to serve. They can be enjoyed warm or at room temperature.
Gulab Jamuns taste best when served hot with a scoop of vanilla ice cream or enjoyed on their own. Enjoy your delicious homemade Gulab Jamuns!
