Gulab Jamun
Indulge in the sweet, syrup-soaked goodness of gulab jamun, a classic Indian dessert that has captured hearts worldwide. These soft, round treats made from khoya (milk solids) are deep-fried to perfection and drenched in fragrant sugar syrup. Perfect for festivals or special occasions, gulab jamun is a must-try for any dessert lover. Let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Ingredients
– 1 cup khoya (dried whole milk)
– 1/4 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon cardamom powder
– 2 tablespoons milk (as needed)
– Oil for frying
– 1 cup sugar
– 1 cup water
– 1/2 teaspoon rose water
Servings and Cooking Time
This recipe makes about 12 gulab jamun. Preparation time is 30 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 gulab jamun) contains approximately:
– Calories: 150
– Fat: 6g
– Carbohydrates: 22g
– Protein: 2g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. In a mixing bowl, crumble the khoya finely.
2. Add all-purpose flour, baking powder, and cardamom powder to the khoya.
3. Mix the ingredients until well combined.
4. Gradually add milk to form a soft dough.
5. Divide the dough into small balls, ensuring they are smooth.
6. Heat oil in a deep pan over low to medium heat.
7. Once the oil is hot, gently slide in the balls.
8. Fry until golden brown, turning occasionally for even cooking.
9. In another pot, combine sugar and water; bring to a boil to make syrup.
10. Add rose water to the syrup and mix well.
11. Once the gulab jamun are fried, immerse them in the warm syrup.
12. Let them soak for at least 1 hour before serving.
Alternative Ingredients
You can substitute khoya with milk powder mixed with a bit of milk to achieve a similar texture. For a healthier option, use jaggery instead of sugar in the syrup for a unique flavor.
Serving and Pairings
Gulab jamun is best served warm, often enjoyed with a scoop of vanilla ice cream or alongside other Indian sweets like jalebi and rasgulla. It pairs beautifully with a cup of chai.
Storage and Reheating
Store gulab jamun in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, warm gently in the microwave or let them sit in warm syrup.
Cooking Mistakes
- Overheating oil can cause gulab jamun to burn.
- Using cold syrup can make the balls hard.
- Not kneading the dough enough can result in dense texture.
- Frying at high heat can lead to uneven cooking.
- Ensure the dough balls are smooth to prevent cracking.
Helpful Tips
- Always fry in small batches for even cooking.
- Soak gulab jamun in syrup for several hours for better flavor.
- Use fresh khoya for the best taste.
- Experiment with flavors by adding saffron or nuts to the syrup.
FAQs
What is gulab jamun made of?
Gulab jamun is primarily made from khoya, a type of dried milk, mixed with flour and flavored with cardamom. It is deep-fried and then soaked in a sugary syrup flavored with rose water.
Can I make gulab jamun in advance?
Yes, gulab jamun can be made a day in advance. Just ensure they are stored in syrup to keep them moist.
What should I serve with gulab jamun?
Gulab jamun is often served with vanilla ice cream or alongside other Indian desserts like jalebi. A hot cup of chai also complements this sweet treat perfectly.
How do I know if gulab jamun is cooked?
Gulab jamun should be golden brown when fried. They should also float in the oil, indicating they are cooked through.
Can I freeze gulab jamun?
Yes, you can freeze gulab jamun. Just ensure they are stored in syrup and thaw them in the refrigerator before serving.
Conclusion
Gulab jamun is a delightful dessert that brings joy to any occasion. With its rich flavors and soft texture, it’s a crowd-pleaser that’s easy to make and even easier to enjoy. Try this recipe and indulge in the sweet traditions of Indian cuisine!
Gulab Jamun
Ingredients
- 1 cup khoya dried whole milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon cardamom powder
- 2 tablespoons milk as needed
- Oil for frying
- 1 cup sugar
- 1 cup water
- 1/2 teaspoon rose water
Instructions
- Crumble the khoya finely in a mixing bowl.
- Add all-purpose flour, baking powder, and cardamom powder to the khoya.
- Mix the ingredients until well combined.
- Gradually add milk to form a soft dough.
- Divide the dough into small balls, ensuring they are smooth.
- Heat oil in a deep pan over low to medium heat.
- Once the oil is hot, gently slide in the balls.
- Fry until golden brown, turning occasionally for even cooking.
- In another pot, combine sugar and water; bring to a boil to make syrup.
- Add rose water to the syrup and mix well.
- Once the gulab jamun are fried, immerse them in the warm syrup.
- Let them soak for at least 1 hour before serving.
