I am very happy to post a dessert recipe after quite a long time. The sweet dish is the famous “Gulab Jamun”, dear to all of us.
In past I used to make jamuns from the ready-made Gulab Jamun Mix available in the market. Then I followed the instruction at the back of packet and they turned out absolutely perfect all the time. After moving to Utrecht, initially I was running out of that mix which prompted me to give it a try without any ready-made mixture. I searched for its recipe on you tube and was virtually flooded many.
Gulab jamuns are mainly made from Mawa or Khoya. This ingredient is rarely available outside India. It is quite a job to make mawa at home and to skip the hard labour, I used milk powder as an alternative.
The recipe is very simple and easy. You just have to pay attention in few important aspects of its preparation, which I try to state clearly.
If you are in love of Indian sweets and dearly miss it, follow this easy going recipe and make the tempting Gulab Jamuns at once.
Ingredients for 20 pieces :
- Full fat milk powder – 1 cup
- Self raising flour – 1/3 cup
- Fresh cream (liquid) – 9 -10 tbspoon
- Granulated white sugar – 2 cups
- Water – 3 cups
- Green cardamom – 4 pods
- Few strand of Saffron (optional)
- Cooking oil for deep frying
Mix the flour with milk powder in a bowl.
Add 6 tbspoon of cream, at a time, to the mixture to bind it. Then add 1 tbspoon of cream each time and knead the dough till it becomes soft. Cover the bowl with a plate and keep it aside for 10 minutes.
In a big pan take the sugar and water. Open the cardamom pods and add them to water, followed by saffron. Put the pan over medium flame and let the sugar dissolve. After that boil the mixture for 10 minutes and then put the gas off. Cover the pan with a lid so that the sugar syrup remains warm.
Now divide the dough into 20 equal parts and make smooth (crack free), round balls out of them by rolling each part between your palms.
Heat sufficient amount of oil in a frying pan over low-medium heat. As the oil becomes hot put the gas on low and add those balls into the oil. Fry them till they turn light brown. Using a spatula or spoon keep rotating the balls while frying to make sure that they are evenly cooked from all over. Transfer them on paper towel to remove the excess oil.
As the excess oil has been soaked, transfer the warm gulab jamuns into the warm sugar syrup keeping the pan uncovered.
Let the gulab jamuns to soak sugar syrup at least for 1 hours.
Now you are ready to serve the tasty gulab jamuns. 🙂
- The two important conditions of making desired Gulab Jamun is the ideal texture of the dough and the temperature of the oil. The dough should neither be very hard nor sticky. The texture should be very smooth and oil moderately hot. If your oil is too hot then the outer skin of the jamuns will cook faster while the inner part will remain uncooked. Again the oil should not be cold either.
- Try to make crack free round balls.
- If your sugar syrup gets cold while you are frying the jamuns, please warm it again before adding the fried jamuns. Note that both Fried jamuns and sugar syrup should be kept at lukewarm temperature.
- If your frying pan is a not that big, then fry the jamuns in batches. Don’t overcrowd the pan.
- You can also use plain flour instead of self-raising flour. In that case add ½ teaspoon of baking powder to the mixture.
- You can also use milk instead of cream. I used cream to make my jamuns rich in taste. Adjust the amount of milk by adding little at a time.
- If you are using zero fat milk powder then add 1 tbspoon of butter/ ghee in the mixture and mix it very well before adding the cream/milk.