festival season is around the corner and most of us are drooling about the classic indian dessert. these are generally made so that it can be served with friends and family. one of the most common and highly appreciated classic indian dessert recipe is gulab jamoon recipe known for its moist and juicy texture.
Gulab jamun is prepared by milk solid, which you get from constantly stirring milk over low flame. Milk solid or say khoya is mixed with flour and knead into a dough. Then it is formed into small balls and deep fried. These small balls are later dipped into sugar syrup which is flavored with green cardamom and rose water, kewra or saffron. This is how the most traditional and simple gulab jamun is prepared.
No Indian festival is complete without this delicious delight, Gulab Jamun is an irreplaceable part of the India culinary heritage.This dessert is the life of all celebrations, from birthdays to marriage ceremonies. Some prefer to have hot Gulab Jamun is winters and some may like to eat Gulab Jamun with kulfi in summers. So, you may see a variation in their servings but the soul of Gulab Jamun remains the same.
INGREDIENTS
For jamun
¾ cup (100 grams) milk powder, unsweetened
½ cup (60 grams) maida / plain flour
½ tsp baking powder
2 tbsp ghee / clarified butter
milk (for kneading)
ghee or oil (for frying)
For sugar syrup
2 cup sugar
2 cup water
2 cardamom
¼ tsp saffron / kesar
1 tsp lemon juice
1 tsp rose water
PREPARATION
firstly, in a large bowl take ¾ cup milk powder, ½ cup maida and ½ tsp baking powder.
mix well, homemade gulab jamun mix is ready.
now add 2 tbsp ghee and mix well making the flour moist.
further, add milk as required start to combine.
combine well forming a soft dough. do not knead the dough.
cover and rest for 10 minutes.
meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom and ¼ tsp saffron.
mix well and boil for 5 minutes or until the sugar syrup turns sticky. do not attain any string consistency.
turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. lemon juice is added to prevent sugar syrup from crystallizing.cover and keep the sugar syrup aside.
after 10 minutes or resting the dough, start to prepare small ball sized jamuns.
make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying.
deep fry in medium hot oil or ghee. frying in ghee gives good flavour to jamuns.stir continuously and fry on low flame.fry until the jamuns turn golden brown.drain off and transfer the jamun into a hot sugar syrup.
cover and rest for 2 hours or until jamuns absorb the sugar syrup and doubles in size.
finally, enjoy gulab jamun with ice cream or as it is.
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