Gulab Jamun

Gulab Jamun – the classic Indian dessert which is famous and is enjoyed 😋 the most in festive celebrations. This sweet gets its brownish color because of the sugar content in the milk powder. There are various types of gulab jamun and every variety has a distinct taste and appearance.

Gulab Jamun means Rose berries. In Hindi language, the word “gulab” means rose and “jamun” is a black plum available in India.

This sweet dish is often garnished with dried nuts such as almonds and cashews to enhance flavor.

Ingredients (For 20 gulab jamuns)

For dough :

• 3 tbsp Semolina (Sooji)

• 3 tbsp water

• 2 cup powdered milk

• 2 tbsp clarified butter or ghee

• 1 tsp baking powder

• 2 tbsp all purpose flour

• 6 tbsp milk

For syrup :

• 2 cup sugar

• 2 ½ cup water

• 4 - 5 cardamom

Method

• In a bowl , add semolina and water and let it soak well . Set it aside for 10 minutes.

• In another bowl , add powdered milk , butter (ghee), baking powder, all purpose flour and milk. Mix all these ingredients well.

• Add the soaked semolina into the above bowl (the one containing the remaining mixture) and mix it well till you get a dough (Do not knead the dough 🙅‍♂️ the way you do for flatbreads). Cover this bowl and set it aside for 10 minutes.

• After 10 minutes , divide the dough and create the gulab jamun balls. Roll the dough well to get crack-free balls.

• Pour oil to the pan (medium – low flame) cause now you are going to fry the dough balls. While frying , make sure the oil is not too hot but still hot enough. To check this, you can drop a small bit of dough into the oil filled pan – if the dough comes to the surface quickly or if it turns brown soon then the oil is overheated 🔥.

• After checking the oil , drop the dough balls and let it fry till you attain brown color balls.

• To make the syrup , in another bowl add sugar , water and cardamon and let syrup bowl well.

• When the syrup is ready , off the flame and add the gulab jamun balls into the syrup for +1 hour and cover it . This is done so that the gulab jamuns absorb the syrup well.

This sweet dish is just satisfying for your sweet tooth.