Ingredients
For the Jamun Dough:
- 1 cup milk powder (Preferably a fine, unsweetened brand; you can also mix ¾ cup milk powder with ¼ cup khoya for a richer texture.)
- 1/4 cup all-purpose flour (maida)
- 1/4 teaspoon baking soda
- 2 tablespoons ghee (clarified butter)
- 2 to 3 tablespoons whole milk
For the Sugar Syrup:
- 2 cups sugar
- 2 1/2 cups water
- 4 to 5 cardamom pods, lightly crushed .(This infuses the syrup with a warm, spicy aroma.)
- 1 to 2 teaspoons rose water (Adds a delicate floral note)
- A few strands of saffron (For a subtle color and additional flavor.)
- 1 teaspoon lemon juice (Helps prevent the sugar from crystallizing.)
Instructions
1.Prepare the Sugar Syrup:
- In a wide, heavy-bottomed saucepan, combine 2 1/2 cups water and 2 cups sugar.
- Add the lemon juice, crushed cardamom pods, and if using, saffron strands.
- Bring the mixture to a boil over medium heat, stirring occasionally until the sugar completely dissolves.
- Once boiling, allow it to simmer for about 5–10 minutes to develop a light syrup; it should be slightly viscous but not overly thick.
- Remove the syrup from the heat and stir in the rose water.
- Cover and keep the syrup warm. The gulab jamun balls will later soak in this aromatic syrup.
2. Make the Jamun Dough:
- In a large mixing bowl, sift together the milk powder, all-purpose flour, and baking soda to ensure there are no lumps.
- Add the ghee to the dry mixture and mix gently to incorporate. The texture should become crumbly.
- Gradually add the milk (start with 2 tablespoons and add more if needed) and gently knead to form a smooth dough. Tip: Avoid over-kneading; work the dough just enough so that it holds together.
- Let the dough rest for about 10 minutes to allow the ingredients to mix together.
Shape the Jamun Balls:
- Divide the dough into small, equal portions. You should aim to get around 15–20 pieces, depending on your preferred size.
- Roll each portion between your palms to form smooth, crack-free balls.
Note: Any cracks can cause the jamun to split during frying, so take your time to smooth them out
4. Fry the Jamun:
- Heat a deep, heavy-bottomed pan or a deep-fryer with oil or ghee (or a mix of both) to a low-medium temperature. A moderate heat ensures that the jamun cook evenly and remain soft.
- Carefully slide the dough balls into the hot oil. Do not overcrowd the pan.
- Fry the balls on a low heat, stirring gently and continuously. This slow frying allows them to absorb heat evenly and develop a deep, rich, golden-brown color. (Expect the frying process to take anywhere from 8 to 10 minutes per batch.)
- Once evenly browned and puffed up, remove the balls with a slotted spoon and drain them briefly on paper towels.
5. Soak in the Syrup:
- While still warm, transfer the fried jamun balls into the prepared warm sugar syrup.
- Let them soak for at least 1–2 hours. This soaking step allows the syrup to fully permeate, making the jamun moist and delectably sweet.
- For best flavor, you can cover and leave them in the syrup for several hours or even overnight at room temperature.
6. Garnish and Serve:
- Serve your Gulab Jamun warm or at room temperature.
- Garnish with a sprinkle of chopped pistachios or almonds if desired.
- -Enjoy on its own, or pair it with a scoop of vanilla ice cream for an extra indulgent treat.
Additional Tips & Variations
Dough Consistency:
- Aim for a dough that is soft enough to roll smoothly but firm enough to hold its shape. If the dough feels too sticky, you can add a little more milk powder.
Syrup Temperature:
- Always drop the fried balls into warm syrup. Cold syrup might cause the jamun to harden.
Frying Temperature:
- Maintaining a lowmedium temperature is key. High heat might brown the outside too quickly while leaving the inside undercooked.
Flavor Enhancements:
Some recipes blend in a bit of mashed khoya into the dough for an even richer flavor. Feel free to experiment with your ideal consistency and flavor.
Gulab Jamun is not just a dessert; it's a celebration of flavor and culture. Whether for a festive occasion or a sweet ending to a family meal, this recipe is sure to delight!
