Gulab jamun

Gulab jamun


1 cup nonfat milk powder
1/4 cup all purpose flour (plain flour, maida)
1/8 teaspoon baking soda
1/2 cup heavy cream, use as needed
1/4 teaspoon cardamom coarsely ground

For Syrup

1-1/2 cup sugar
1-1/2 cup water

For Syrup

In a pan add water, sugar bring it to boil, stir until the sugar has dissolved. Turn off the heat. Set aside.

For Gulab Jamun

1.In a bowl, mix milk powder, all purpose flour, baking soda, and cardamom add cream and mix it well. This will be consistency of soft dough, if it is too dry add 1 to 2 spoons of milk as needed not the cream. Dough should be very soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Cover and set aside for about 10 minutes.

2.Knead the dough; grease your palm before working the dough.

3.Divide the dough into 18 equal parts and roll them into round balls.

4.Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. Notes: To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.

5.Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in about double the size, so give them enough space, and don’t over crowed them.

6.It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns so they are evenly browned. You can make gulab jamuns in different size and shapeFry until the gulab jamuns become brown.

7.Let the gulab jamuns cool off for a few minutes before placing them in the hot syrup, not boiling.

8.The gulab jamuns should sit in the syrup for at least 20 minutes prior to serving.

Additional Tips

1.If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.

2.Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.

3.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.