Saturday, November 5, 2011

Gulab Jamun

How to make the all time favourite Gulab Jamun

The dessert of all times - Weddings, parties, auspicious occasions, festivals or the Sweet Tooth  :- )

I made Gulab Jamuns for my Diwali dinner. If few things are taken care then this devil could hardly rub you the wrong way almost never!

These are milky dumplings soaked in sugar syrup ..

There are just so many instant gulab jamun making brands in the market but I prefer to make it with milk powder; it gives that traditional khoya texture to it .. ummmm

To make Gulab Jamun you need following -

This should make around 15 medium size Gulab Jamuns as shown in the picture.

  • 1 cup milk powder
  • 1 tbs all purpose flour
  • 1 spoon ( as required to kneed ) yogurt
  • pinch of baking soda
  • 2 tbs ghee
  • 1 & 1/2 cup sugar
  • 1 & 1/2 cup water
  • cardamom powder
  • few strands of saffron

In a mixing bowl take milk powder, all purpose flour, baking soda. Mix everything well when its dry. Put ghee and give it a good mix.

Using yogurt is easier as it is better in binding than milk.

First put only 1 spoon of yogurt and kneed well to form a smooth dough. If required add few drops of milk.

Rest this dough for 30 minutes in an air tight container.

While this dough is sitting take sugar in a heavy bottom pan and add water. Keep it on medium heat until it comes to boil. This should take about 15 minutes. add cardamom powder and saffron. switch off the stove.

Take oil for deep frying. The temperature of the oil is a key to making good gulab jamuns. Make sure the heat is between low-medium & medium.

The oil should heat up to the right temperature in about 15-20 minutes.

Make lemon sized balls of the dough.

To check if the oil is hot enough drop very small piece of dough in the oil. If the temperature is right the dough should sit at the bottom for a second and then rise up. If it comes up immediately it indicates the oil is too hot. in that situation lower the heat and after 5 minutes check again.

Fry 5 to 6 jamus at a time. Usually gulab jamuns move in the circular motion on their own while frying if not then make sure to stir in constantly to get even color.

I kind of like dark brown color. If you prefer light brown color take it out in a minute.

Take out fried balls on a absorbing paper and then drop in the sugar syrup. It should be soaked well in an hour's time.


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