Today I will be writing about a quick and easy way to prepare a popular dessert called "Gulab Jamun". It is said to have been originated from West Bengal but is very popular not only in India but also in Pakistan, Nepal, Sri Lanka and Bangladesh.
Yesterday was my kiddo's birthday. I wanted to make something (other than the cake) that he loved a lot. When asked , he immediately said ,"Mumma please make me some Gulab Jamuns". Usually, I have a packet of Gits Gulab Jamun mix handy at home. But not this time:( Plus the weather outside was so bad that I did not want to run to the store to get it. That's when I remembered seeing this awesome quick recipe in "Titli's Busy Kitchen". So decided to give it a try . I did make a few changes to the original recipe .The dish was enjoyed a lot by my family especially my birthday boy:)
- Milk Powder: 100 grams
- All purpose flour (maida) : 40 grams
- Baking Soda : 1/4 tsp
- Salt : 1 small pinch
- Butter (melted) : 30 grams
- Milk : 6 tbsp (approx)
- Vegetable Oil for deep frying
- Sugar : 300 grams
- Water : 320 ml
- Cardamom powder : 1/2 tsp
- Saffron strands : 1 pinch
- A few almond slices for garnishing
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
- There are two types of milk powders available in the market. One is of the fine texture while the other has a granular texture. The Gulab Jamuns come out best with the fine textured milk powder. So if you have granular textured milk powder, grind it in a dry grinder to get a fine milk powder.
- Mix the milk powder, flour, salt, melted butter and the baking soda. Now add milk little by little to make a soft yet non-sticky dough (you might need little more or less milk).
- Grease your hands with oil or ghee and make small balls from the dough. Cover the balls with a moist paper towel / wet cloth until ready to be used. Note: The balls should be smooth without any cracks.
- Heat oil to low-medium heat. To check the readiness of the oil, drop a small portion of the dough to the oil. It should sink to the bottom and come up to the surface after 20-30 seconds. When the oil is ready, fry the prepared balls in low heat until they are golden brown in color. Note: It is very important to fry the balls in low heat to ensure even cooking through out. While the balls are being fried, you will see that after some time they turn in the oil by themselves. If not, using a slotted spatula, move the balls in the oil so that they get a uniform color through out.
- When done, remove the balls from the oil and drain them in an absorbent paper. Set the balls aside.
- In a deep bottomed pan, take water and sugar. Add cardamom powder and saffron strands. Heat this mixture. Bring it to a boil and simmer for another 5-7 minutes. Turn off the heat.
- To this hot syrup, add the fried balls. Let the balls soak in this syrup for a good 6-8 hours before serving. Serve warm Gulab Jamuns as is or pair them with Vanilla ice cream.