Gulab Jamun is a soft, spongy, mouth-melting dessert soaked in sugar syrup. This dessert is almost prepared for all occasions and festivals in India. I like to prepare this dessert for Birthdays and Diwali. This is one of my most favorite desserts. Yes, I used to gulp entire bowl in a day or two. Hardly I do share 3-4 jamuns with my hubby and daughter. This time I think I should share some with them too!
Usually, milk solids are prepared by heating milk over a low flame for a long time until most of the water content gets evaporated. These milk solids, known as khoya are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep-fried at a low temperature. The balls are then soaked in a light sugar syrup flavored with green cardamom and rose water. But today we are going to see the easy method by using milk powder instead of khoya.
Steps to follow making Gulab Jamun :
- Mix the ingredients to roti dough consistency. It should be neither too soft nor too hard.
- While making a ball out of dough, it should be smooth in texture without cracks.
- If you feel that the dough is getting dried, just sprinkle little milk and mix it thoroughly.
- Boil both water and sugar and make sure all the sugar is dissolved while boiling. No need to check string consistency for the sugar syrup as we did in Mysore Pak recipe.
Let us see now how to make this dessert using simple available ingredients from our pantry.
- 1 cup Milk powder
- 1/4 cup All purpose flour Maida
- 1 tsp Ghee
- 1/4 tsp Baking soda
- 1/4 cup Milk
- 1 tsp Chopped Pista to garnish
- 1 cup Oil/Ghee to deep fry
- 1.5 cup Sugar
- 2 cup Water
- 1 tsp Cardamom/Elachi powder
- Keep all the ingredients ready. Sieve milk powder, maida separately and add to a wide bowl. Add baking soda and give a quick mix. Now add ghee.
- Mix it thoroughly. Then add warm milk little by little and mix it to a soft dough. Knead it gently, don't knead too much.
- Grease your hands with ghee/oil and make 20-25 equal size smooth balls out of dough. Now take sugar, water, and cardamom powder in a wide bowl and bring it to a boil on medium heat for 5-6 minutes. Make sure the sugar is dissolved completely. Now switch off the flame.
- In another Kadai, add oil and bring to medium heat. Now reduce the flame to low and add 5-6 balls at a time and stir it continuously till it turns golden brown on all sides. Now transfer it to a kitchen towel to remove excess oil.
- Now again reheat the sugar syrup and drop all the balls into the syrup. After one or two minutes switch off the flame. Close the lid and let it soak at least for an hour. You can see the Gulab Jamuns have doubled in size once it gets soaked well. Garnish with pista and you can relish it either hot or cold.
- Make sure the dough is in roti dough consistency.
- Make smooth balls from the dough and there should not be any cracks.
- If you feel the dough is getting dry, sprinkle little milk and knead it.
- Maintain the heat to medium low. You should fry entire balls in slow flame only. If you cook it in high flame outer color will change to brown, but inside will not be cooked properly.
- Use specified amount of maida and baking soda.
- You can even add 1 tsp rose water and a pinch of saffron into the sugar syrup.
Mouth melting, soft and spongy Gulab Jamun is ready to relish.
Leave a Reply