Gulab Jamun

Gulab Jamun is an Indian equivalent of donuts moistened in warm, sweet syrup. In most parts of India it is a staple and I’m sure every fan of Indian food will sooner or later come across these very sweet, fluffy brown balls which just melt in your mouth.

So if you are already familiar with the delicious taste of Gulab Jamuns, I think it will be worth to give it a go and try to make those fabulous sweets at home.

Ingredients:

1 cup carnation milk powder

½ all purpose flour

½ tsp baking soda

2 Tbsp melted butter

Whole milk (just enough to make the dough)

Oil for frying

Sugar Syrup:

2 cups of sugar

1 cup of water

As Gullab Jamuns will ‘grow’ after sucking in the sugar syrup, make sure the balls are not too big.

1. Make the dough combining milk powder, flour, soda and butter. Add just enough milk to make medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. (Balls should be approx. 1” diameter). Place the balls on a plate, cover with a damp yet dry kitchen towel.
2. Heat the oil on high and then lower the heat to medium (140^oC). Slip in the balls into the hot oil from the side of the pan one by one. They will sink to the bottom of the pan, but don’t try to move them. Instead gently shake the pan to keep the balls from browning on just one side. After about 5 minutes the balls will rise to the surface. Gulab Jamun should rise slowly to the top if the temperature is right. They must be gently and constantly agitated to ensure even browning on all sides.
3. If temperature of the oil is too high Gulab Jamun will become hard inside and not fully cooked. They will also tend to break. So adjust the temperature to ensure that Gulab Jamun do not break or cook too quickly.
4. Balls must be fried very slowly under medium temperature. This will ensure complete cooking from inside and even browning.

The characteristic brownish colour of Gulab Jamuns comes from sugar contained in milk powder. It caramelizes in frying process making the dough balls turn golden.

SUGAR SYRUP

Made earlier and kept warm. To make hot sugar syrup add mix 2 cups of sugar to 1 cup water. Add 4-5 green cardamom pods (slightly crushed) and a few strands of Kesar (saffron). Mix with a spoon then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.

Ready sugar syrup should be clear and slightly sticky in consistency.

Now place the Gulab Jamuns in the warm syrup. They should stay there for at least 20 minutes prior to serving.

As experts warn you against dropping the hot balls immediately in the syrup, you can let them cool off for a few minutes. This will prevent them from losing their shape and becoming chewy.

Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. Gulab jamuns can be frozen for months.

To decorate roll your Gulab Jamuns in desiccated coconut or sprinkle them with crushed pistachio. You can also add a few drops or rose syrup into your sugar syrup. At the end of the day Gulab means rose water. However be careful! Rose has a very sweet and strong flavour so make sure it does not overpower your dessert.