Gulab Jamun Recipe

Gulab Jamun is a popular Indian dessert made with khoya (reduced milk solids) or milk powder, fried until golden brown, and then soaked in a sweet rose-infused syrup. It is a sweet and indulgent treat that is commonly enjoyed during festivals and special occasions. Here's a recipe to make Gulab Jamun:

Ingredients:

For the Gulab Jamun:

1 cup khoya or milk powder

¼ cup all-purpose flour

¼ teaspoon baking powder

2 tablespoons ghee (clarified butter)

A pinch of cardamom powder

2-3 tablespoons milk (if needed)

For the Sugar Syrup:

2 cups sugar

2 cups water

A few strands of saffron (optional)

1 teaspoon rose water

For frying:

Ghee or oil for deep frying

Instructions:

In a mixing bowl, crumble the khoya or combine the milk powder, all-purpose flour, and baking powder.

Add the ghee and cardamom powder to the mixture and knead it gently to form a soft and smooth dough. If the dough feels dry, add a tablespoon or two of milk to bring it together. Avoid over-kneading the dough.

Divide the dough into small portions and shape them into smooth, crack-free balls. Ensure there are no cracks, as they may cause the Gulab Jamun to break during frying.

In a deep, heavy-bottomed pan, heat ghee or oil over medium heat for deep frying. The ghee or oil should be enough to fully submerge the Gulab Jamun balls.

Once the ghee or oil is hot, reduce the heat to low and carefully drop a few Gulab Jamun balls into the oil. Fry them on low heat, gently turning them with a slotted spoon for even cooking. Fry until they turn golden brown, which may take about 5-7 minutes. Avoid overcrowding the pan to ensure even cooking.

Once the Gulab Jamun balls are golden brown, remove them from the oil using a slotted spoon and drain excess oil by placing them on a kitchen towel.

In another saucepan, combine sugar and water for the syrup. Heat the mixture over medium heat until the sugar dissolves completely. Add saffron strands (if using) and simmer the syrup for a few minutes until it slightly thickens. Remove it from the heat and add rose water.

Drop the fried Gulab Jamun balls into the warm syrup. Let them soak in the syrup for at least 30 minutes to 1 hour, allowing the Gulab Jamuns to absorb the flavors.

Serve the Gulab Jamun warm or at room temperature, garnished with chopped nuts (like almonds or pistachios), or even with a scoop of vanilla ice cream.

Gulab Jamun is best enjoyed when it is soaked well in the syrup and has a soft, melt-in-your-mouth texture. It is a delightful dessert that can be savored on its own or served as a sweet ending to a meal.

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