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Gulab Jamun
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Ingredients
- Instant Dry Milk (Milk Powder) - 1/2 cup
- All Purpose Flour - 2 tbsp
- Yogurt - 2 tbsp
- Clarified Butter - 1 tbsp
- Baking Soda - 1/4 tsp
- Water - 2 cups
- Sugar - 2 cups
- Rose Essence - few drops, optional
- Cardamom Powder - 1/2 tsp or to taste
- Saffron - few strands, optional
- Oil - for deep frying
Directions
- Make the syrup in a pan by adding Water, Sugar, Rose Syrup, Cardamom Powder and Saffron.
- Put the pot on the flame and bring to boil. Once it starts boiling, reduce the heat and allow it to simmer.
- Meanwhile, get the oil for deep-frying ready. Heat up the oil on low-to-medium heat.
- For the dumpling, in a mixing bowl , add in all dry ingredients i.e Instant Dry Milk , All Purpose Flour, Baking Soda.
- Mix well and add in the Clarified Butter and after that slowly start mixing in the yogurt. Make into a dough.
- Allow it to rest for 5 minutes. Make desired size balls, make sure they are smooth and do not have any creases.
- Test the oil by dropping a small piece of dough, if it sits at the bottom of the pan for a minute before coming to the surface, the oil is ready.
- Carefully drop 3-4 dumplings in the oil and keep rotating them for an even color.
- Once the dumplings are a dark golden brown, take them out into a paper towel.
- Bring the syrup to another quick boil and drop in the dumplings.
- Turn off the flame and cover the Gulab Jamuns and let them soak in the syrup for 45 minutes to an hour.
- Gulab jamuns can be served hot or cold. This recipe makes about 10-15 Gulab Jamuns.
Tips
- The one thing we cannot emphasis enough is the temperature of the oil for frying…it is the key to making good gulab jamuns. It has to be on low-to-medium heat.
- The dough is a little on the crumbly side…so use a little oil on your hands and make the ball and flatten it out and then roll it to a ball…this will help smoothening out the cracks.
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