Gulab jamun does not need any introduction! It is one of India’s most popular sweets. When I hear the word gulab jamun , the first thing that comes to my mind is ‘ I want !’ and I’m pretty sure that’s how most people will feel too. I know people who don’t like many of the traditional Indian sweets but won’t say no to gulab jamun. For those of you , you haven’t heard of gulab jamuns before , it is a sweet and soft milk dumpling drenched in saffron and cardamom flavored sugar syrup. They will definitely leave you craving for more !
Today I’m sharing with you my gulab jamun recipe which I have tested several times and it will ensure that you make the most perfect juicy and soft spongy gulab jamuns ever. Over time, i have changed the proportions of the ingredients , deleted and added some more stuff to come up with this perfect recipe. The main backbone recipe for these jamuns belong to my Mum. Thank you ! This recipe is simple and requires only milk powder as the main ingredient.
RECIPE: GULAB JAMUNS WITH FLAVOURED SUGAR SYRUP
Makes : 20 milk dumplings
FOR THE JAMUNS:
- 1 cup milk powder
- 1/4 cup all purpose flour
- 1 teaspoon ghee
- A pinch of salt and baking soda
- 1 tablespoon yoghurt
- 1 or 2 tablespoon milk / water ( milk ensures a soft dumpling )
- Cardommom powder
FOR THE SUGAR SYRUP :
- 2 cups of water
- 1.5 cups of sugar
- Cardamom powder – 1 teaspoon , you can also use crushed cardamom though I prefer the powdered version.
- A pinch of saffron
- 1 teaspoon of rose water (optional)
- 1/2 teaspoon lemon juice (optional)
Add all the ingredients required for the sugar syrup into a pot on medium flame. Bring the mixture to a boil until it turns thick . Once it thickens moderately , turn off the flame as you do not want it to crystallize and become hard.
Add all the ingredients required for the dumplings and gently just bring them all together. For a soft dumpling , do not knead the dough roughly. Kneading it will cause gluten to form from the flour and this will make the jamuns hard.Also start with one tablespoon of milk and if the mixture appears dry , add another tablespoon full.
Slighty oil your palms and roll out small balls of the dough. This recipe makes 20 dumpling balls. To fry them , let the oil become hot on a high flame and then reduce it to a low flame before frying the jamuns.
If you fry them on high flame , they will be dense and uncooked in the center. This means the jamuns won’t soak in the syrup leaving you without spongy dumplings. Keep turning them to ensure even browning throughout. After frying them , put them into the sugar syrup while hot after ensuring that there are no oil residues left on them.
Garnish with saffron strands or pistachios.
You can serve them hot or cold !This is definitely a simple and fail proof recipe but not an easy one to master. So if you don’t get perfect jamuns in the first few tries , do not be disheartened and give up! It all depends on the way you knead the dough and fry it. Give it a few go-s and you’ll see for yourself what this recipe can do.
Enjoy and have a nice day! Apologies for not posting on monday as I am working on something exciting thats taking up all my time. Will keep you updated In Sha Allah !