Home made Gulab Jamun

Gulab Jamun is India’s finest celebration dessert and is served almost at all Weddings and Diwali (the festival of lights). It is simply, spongy milky balls soaked in Sugar syrup, made from a dough consisting milk solids and flour. Moreover when you are deep frying the balls, a great care should be taken to get an evenly colored one. It must be light golden brown all all-round to give it a great look.

 

For the gulab jamuns:
2 cups milk powder (I took Amul powder)
5 tbsp plain flour (maida)

1/2 tsp baking powder
1/2 tsp cardamom (elaichi) powder
Room temperature milk for making dough

Other ingredients:
ghee or vanaspati or coconut oil for deep-frying
(I took 3-4 cups of coconut oil and add 5 tbsp ghee into it)

For the sugar syrup
3 cups sugar
a few saffron (kesar) strands (optional)

Method
Sugar syrup:

•     In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.
•     Simmer over a slow flame till the syrup is of 1 string consistency.
•     Remove any impurtiies which float on top of the syrup using a slotted spoon.
•     Add the saffron and keep the syrup warm.

For the gulab jamuns:

• In a bowl, combine the milk powder, maida and cardamom powder, baking powder, 2 tbsp dalda and mix well.
• Knead to a firm dough using lillte milk each time.
•  Divide this mixture into equal portions and roll into rounds. These should have no cracks on the   surface as otherwise the gulab jamuns will crack while frying. Refrigerate for 10 to 15 minutes.

 

• Deep fry in ghee over a slow flame till the jamuns are golden brown in colour.
• Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
• Serve warm or chilled.

Note for making Jamun:

Heat oil in a non-stick pan. Reduce flame.
Slowly and carefully drop the balls into the Oil. Keep rolling the balls until it is evenly coloured (golden brown).
Allow the balls to rest for a few minutes on paper-towel as it will absorb excess oil in it.
Immerse the balls carefully in the Sugar syrup until serving.