Gulab jamun is one the popular desserts in Indian cuisine. These milk balls are fried first to give its golden color and is then drowned in an aromatic sweet syrup to soften. I have always failed at making Gulab Jamuns before, maybe about thrice, but the last attempt I made to make it turned out pretty well. The fried ball was not to hard after soaking it and neither was it too soft that it disintegrated into the syrup.
Recipe (makes 12 balls)
- 1 cup milk powder
- 3 tablespoons flour (all purpose)
- pinch of baking soda
- 2 tablespoon ghee/clarified butter (melted)
- pinch of salt
- 1/2 cup milk + extra depending on the consistency of the dough
- 1 1/2 cup sugar
- 2 cups water
- Pinch of Saffron strands
- 3 tablespoon rose water
- 3 cardamon pods crushed lightly
- Drop of lemon juice( about 1 tablespoon)
- Firstly, to make the syrup, combine the sugar and water and let it boil till a little syrup consistency. Add in the lemon juice followed by the cardamon, rose syrup and saffron and let all those aromatics infuse.
- Combine the milk powder, flour ,salt and baking soda into a bowl and mix till combined.
- Add in the ghee and mix with hand till soft crumbles.
- Pour in the milk and mix dough till it is holds its shape and it is not crumbly.
- Do not over mix until it becomes to dough like bread dough.
- Coat ur palms lightly in ghee and form balls. Do not make it too big as they will expand when they are fried and further expand when they are soaked.
- Deep fry the balls till golden brown in medium heat. Do not let them sink to the bottom of the pan as it might get really brown on just one side.
- Add these golden balls into the syrup and let it steep for about 2 hours
- Serve warm- softer and comforting .
This is a sweet but really rewarding dessert or how we Indians call it ‘mishti’. It is one of my favorites and is really easy to make though you need to get the right consistency of the dough. Once the fried dough ball is in the syrup, it acts like a sponge soaking up all the rose, cardamon flavor and the saffron color from the saffron strands. These milk balls look like a pot of gold drowned in a ‘rich’, shiny, velvety coat and in this case, I mean rich in the sense of the hefty price of saffron as well as the color which is infused into the syrup.
Always try and do not give up after a failure. Hope this recipe works and you can enjoy this delicacy just like I did.