I love Gulab Jamuns. Who doesn't? You don't have to be a South Asian born like me to
love it. It is loved by all of those who have ever eaten it in their lifetime. But, if you have never
tried these heavenly sweets you have got to try them ASAP. Because you are missing out on
life's one amazing sweet treat....a treat that melts in your mouth with its' soft juiciness and the
aroma of cardamom and rose water is just unbelievable!
Gulab Jamus are deep fried dumplings of dough that is made with milk powder and flour,
sometimes with semolina/sooji, which are then dropped into hot sugar syrup. The dough balls
expand while soaking in sugar syrup for approximately 20-30 mins. When they are expanded
and soft to the touch, they are ready to be served and eaten!
Gulab Jamuns remind me of my childhood memories. Every wedding in Bangladesh had to
have gulab jamuns as one of its' sweet entres besides many other Bangali sweets. It is a
common sweet treat to take along when visiting someone or when celebrating over some
good news. It's the ultimate heart lifting sweet ever existed! And it lifts me up too. This is the
first time I am posting a Bangali sweet dish recipe and I hope you all will enjoy it! My next
plan is to bring you all my delicious Bangali Roshogolla and Rashmalai recipes.
Stay Tuned !
- 1 cup milk powder
- 1/4 cup All Purpose flour
- 3-4 grinded cardamom seeds/powder
- 3 tablespoons Ghee/Clarified Butter/Unsalted Butter at room temp
- 1/4 cup milk at room temperature (More if needed during making dough)
- 1/4 tsp of baking soda
- 1 cup sugar
- 1 cup water
- 1 tablespoon sliced almonds and pistachio
- 1/2 teaspoon Rose Essence (optional)
- Oil for deep-frying
- In a large pan, add water, sugar, and ground cardamom seeds, rose essence and bring it to a boil.
- Let the syrup boil for a minute or so then remove it from the heat.
- Stir the syrup until the sugar is dissolved.
- Set the syrup aside.
- In a mixing bowl, mix milk powder, flour and baking soda.
- Add the ghee and mix well.
- Add milk to make soft dough. The dough should be sticky.
- Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.
- Knead the dough. Grease your hands with ghee before working with the dough.
- Divide the dough into about 20 equal portions and roll them into round balls.
- Heat the oil in a frying pan on medium heat. There should be enough oil for dumplings to be deep fried
- Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in double the volume, so give them enough space.
- While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become golden brown to dark brown. (Depends on your choice)
- Start reheating the syrup until hot
- Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
- The gulab jamuns should sit in the hot syrup for at least 20 minutes before serving.
|What Hiding in there? Oh Boy....my mouth was watering while photographing|
The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
Do not fry the gulab jamuns on high heat, they will cook on the outside & the inside will remain raw
Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.
|I had 3 of them at last! By the way, this is the last shot I promise!|
Have a Great day everyone!