Gulab Jamun

This is my 50th post in my blog. I am happy i made it this far, Hope i would continue with the same phase :) I wanted to updated something sweet for my 5oth post and i remembered i had a packet of gulab jamun powder sitting in the kitchen for a long time.

I made gulab jamun's in two different sizes. Small one's are for my husband and I made big one's for myself (Cook needs some appreciation ;)

Preparation time: 15 mins

waiting time : 10 mins + 2 Hrs

cooking time: 30 mins

Servers : 25 - 30 (depends on the size you make the balls)

INGREDIENTS:

For the Gulab Jamun Dough:

  • Gulab jamun mix - 1 cup (I used MTR brand)
  • milk - 1/4 cup
  • Oil for deep frying
  • Ghee (clarified butter) - 1 tbsp 

For Sugar Syrup:

  • Sugar - 1 cup
  • Water - 1 cup
  • Cardamom powder - a generous pinch
  • Rose water - 1 tbsp
  • Lemon / Lime Juice - 2 tbsp (To stop the syrup from crystallizing)

DIRECTION 

TO MAKE GULAB JAMUN DOUGH:

in a mixing bowl, add milk to the gulab jamun mix and make a tough dough and leave it on the counter for at least 10 mins by covering it with damp paper towel / cloth.

Note:

  • Add milk little by little, make sure the dough is tough.
  • Knead the dough well so that we you make small balls out of it there should not be any cracks around the edges.

TO MAKE SUGAR SYRUP:

In a sauce pan add sugar and water and bring it to boil in medium heat, keep mixing until the sugar is dissolved in the water. Then add in the cardamom powder, Rose water and Lemon juice and keep boiling for few more minutes until the sugar syrup forms a thin sting like consistency when poured. Once it reaches that consistency switch off the stove.

Note:

  • Use a vessel which accommodates all gulab jamun's without touching each other.

TO MAKE GULAB JAMUN:

Heat the oil for frying in a medium to medium high heat.

Make the dough into same size balls and roll them real nice without any crack in the surface.Then fry them in oil, once fried take them out place in a paper towel for 20 to 30 secs drain excess oil and drop them gently in the sugar syrup.

After frying all jamuns let it soak in the syrup for atleast 2 hours.

Note:

  • Heat the oil at correct temperature. If the temperature is too low then the gulab jamun's break from outside and if the temperature is too high then it gives nice color from outside but remains uncooked in the middle.
  • If you are frying 3 jamun's at a time keep rotating them in the oil while frying using a ladle so that they get cooked evenly 
  • Take enough oil, so that the jamun's are immersed at least 75 % inside oil

Enjoy Hot and Sweet Gulab Jamun's

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