Gulab Jamun is an Indian dessert. Rich , delicious and festive this little balls can be a star of any occasion.
UPDATE– This post has been in my drafts since 8 months when my Appi was alive. She passed away in last year in August fighting cancer for 2 yrs. I have been off social media since then. Along with my ammi , she had been my source of inspiration and the reason to blog. I am trying to get back and thus completing & posting the drafts. It has been a difficult period.
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My Appi makes best gulab jamuns using mawa. When she visited me last year, I asked her to make her famous gulab jamuns . We bought mawa from the store and started prepping up for it. In Dubai we get mawa made of milk powder , I asked her to make adjustments in recipe accordingly . As she is an expert in making gulab jamuns, I did not interfere as to confuse her. We kneaded the dough & started preparing the balls. Prepared the flavored sugar syrup. And now started frying our balls in a low medium flame.
To our surprise, these little balls would maintain a shape but after few seconds would burst and spread in oil. We started making adjustments to the recipe with flour & mawa, But the results were same. This process continued till two hours.Making us irritable, tired and with no gulab jamuns. Appi was quite astonished how this was happening. And we quit the gulab jamun process for that time.
When a recipe fails, it really boggles my mind. And I try & try to get the perfect end result. I googled quite a few recipes of gulab jamuns. Saw many videos. And after few tries and variations , I present to you the perfect gulab jamun recipes. There are few pointers for this recipe.
- After kneading the dough, it has to be rested for nearly 10 minutes
- After the resting period , dough has to be massaged with palm to get a soft, smooth & pliable dough
- The massaging helps to make smooth balls leaving no room for cracks.
- Temperature of oil plays a very important role for the success of the recipe. It has to be low medium heat. (meaning hot but not that hot)
- Lastly the patience to let it soak in flavored sugar syrup for minimum 2 to 3 hours at room temperature.
Huma Kalim
Yields 18 Gulab Jamuns
Gulab Jamun is an Indian dessert. Rich , delicious and festive this little balls can be a star of any occasion.
30 minPrep Time
30 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 100 gm milk powder
- 50 gm flour
- 1/2 tsp level Baking powder
- 4 tbsp ghee
- 6 to 7 tbsp milk
- oil for frying jamuns
- For the syrup
- 2 cups sugar
- 2 cups water
- 7 to 8 saffron threads
- 2 crushed cardamom
Instructions
- Prepare Sugar Syrup: Add in all the syrup ingredients and cook till sugar is dissolves. Keep aside
- Prepare the jamuns:
- In a bowl mix together milk powder, flour & BP.
- Add in melted ghee and mix well
- Now using milk knead a dough.
- Keep aside for 10 minutes covered with damp cloth
- After 10 minutes massage the dough using your palm to smooth pliable dough
- Make 18 to 20 balls
- Deep fry in medium hot oil in batches on a low heat. Frying one batch takes around 6 to minutes.
- Fry all the balls & keep aside.
- Add all the jamuns to a steaming hot syrup. Cover & keep for about 2 to 3 hours so the jamuns soak all the syrup.
- Serve
Calories
Fat
Carbs
Protein
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