Gulab Jamun

Indian desserts are popular all-over the world. Every state has different signature desserts. But gulab jamun is a dessert popular all over India. It is popular, not only in India, but all over the world. These melt in mouth balls of milk and flour are perfect for every and any occasion be it birthdays, weddings or any religious ceremony. Here, I will give you a detailed recipe with all tips and tricks to make the perfect gulab jamun. You can serve them with ice-creams, rabdi or as it is.

Troubleshooting to make perfect gulab jamuns every time

But making perfect gulab jamuns can sometimes be tricky.There are a few precautions that needs to be taken to make perfect gulab jamun every time.

1. Firstly, the dough that you will prepare should not be very dry. If the dough is too dry, there might be cracks on the surface of the gulab jamun when you make them into balls. Therefore, in such case add about one or two tablespoons of milk to the dough as necessary.
2. The dough should not be very soft or sticky either.
3. Do not add more than a pinch of baking soda. If you add more than a pinch, the gulab jamuns will break when you put them in hot oil. (Baking soda makes the gulab jamun softer)
4. The gulab jamuns should be fried slowly on low medium heat. If cooked at high heat the outside will turn brown sooner but the inner part of the gulab jamun will not cook properly. Therefore, syrup will not enter the gulab jamun and they will be hard inside.
5. The syrup should be just hot when the fried gulab jamuns are put in. They should neither be boiling or cold.

Hope this helps you to prepare the best gulab jamuns every time.

Course: Dessert                        

Cuisine: Indian

Preparation time: 10 mins              

Cook time: 25 mins

Servings: 20 pieces

Ingredients

• 1 cup of milk powder
• ½ cup of milk+1 tablespoon if needed
• ¼ cup of butter
• 2 tablespoons of wheat flour
• A fat pinch of baking soda
• 2 cups of oil to fry the gulab jamun
• 2 ½ cup of sugar
• 3 cups of water
• 4-5 pods of cardamom
• Blanched pistachios for garnishing(optional)

Directions

1. Melt the butter in a pan. Now, turn the flame off and let it cool for 2 minutes.
2. To the pan, add the milk powder and milk and mix. Now, turn on the flame. On a very low flame, gently keep on mixing till the mixture starts leaving the pan.
3. Turn off the flame and let it cool.
4. To the above mixture add wheat flour, baking powder and knead well till you see no lumps. (See tips and tricks 1)
5. Add milk (if needed) little by little to knead. The dough should be soft and sticky but should be able to bind together to form balls.
6. Start preparing the balls. Don’t press hard while making the balls else the gulab jamun will become dense. The balls shouldn’t have cracks otherwise they will break open while frying.
7. Take a pot and to it add sugar and water. Also, add the cardamom and boil till you reach the right consistency. (See tips and tricks 2)
8. Stop the flame so that the syrup cools down. The syrup should be hot and not boiling while you soak the gulab jamun. (This is important)
9. Heat oil and fry the balls on low flame. Fry till it reaches a golden color. Gently flip them to fry the other side else they will break.
10. Take the jamuns out and put them in the syrup immediately.
11. Let them soak for a few hours.
12. Garnish the gulab jamuns with pistachios and serve. (Optional)

Tips and tricks to make the perfect gulab jamun

1. Baking powder brings extra softness to the gulab jamun. But do not add a lot. Adding more than the quantity mentioned will cause breaking of the gulab jamuns while frying.
2. You reach the right consistency of the syrup, when you take the syrup between your fingers and you feel it sticky somewhat like honey. It should not be watery or form strings. If it is watery continue evaporating the water and if it has started forming strings, add water to the syrup.
3. Do not fry the gulab jamuns on a very high flame else they will not soak the syrup when put in the syrup and will remain hard in the center.
4. In spite of these tricks, if you end up with harder gulab jamuns, microwave them for around 30 seconds before serving. This makes the gulab jamuns a bit softer.

Step by step instructions to prepare gulab jamun from milk powder

Melt the butter in a pan. Now, turn the flame off and let it cool for 2 minutes.

To the pan, add the milk powder and milk and mix. Now, turn on the flame. On a very low flame, gently keep on mixing till the mixture starts leaving the pan. Turn off the flame and let it cool.

To the above mixture add wheat flour, baking powder and knead well till you see no lumps. Add milk (if needed) little by little to knead. The dough should be soft and sticky but should be able to bind together to form balls.

Start preparing the balls. Don’t press hard while making the balls else the gulab jamun will become dense. The balls shouldn’t have cracks otherwise they will break open while frying.

Take a pot and to it add sugar and water. Also, add the cardamom and boil till you reach the right(sticky) consistency. Stop the flame so that the syrup cools down. The syrup should be hot and not boiling while you soak the gulab jamun.

Heat oil and fry the balls on low flame. Fry till it reaches a golden color. Gently flip them to fry the other side else they will break.

Take the jamuns out and put them in the syrup immediately. Let them soak for a few hours.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com