Gulab Jamun is one of the most popular dessert in India and many countries in Indian Sub-continent. Traditionally, these are made with Khoya and flour together rolled into small balls and deep fried in low temperature then soaked in warm sugar syrup flavored with cardamom seeds and rose water. Here I have used Milk powder available in Indian stores which is a great substitute for Khoya .The term Gulab Jamun comes from Gulab meaning Rose referring to rose water scented syrup and Jamun a South Asian fruit with similar size and shape of that of Gulab Jamuns.
The below recipe yields approx. 45 Gulab Jamuns, you can reduce the ingredients to half to make around 20- 25 Jamuns.
- Milk Powder - 2 Cups(Use low fat or high fat milk powder like Everyday available in Indian grocery stores, both works fine)
- All purpose powder/Maida - ½ Cup
- Baking Soda - ¼ tsp
- Unsalted Butter at room temperature - 5 tbsp
- Milk at room temperature - ¼ Cup(or just enough to knead the dough)
- Oil to deep fry
For Sugar Syrup
- Sugar - 2½ Cup
- Water - 3½ Cup
- Cardamom Pods coarsely ground - 4 or 5
- Rose Water - 2 tbsp(If you don't have them, opt out using it)
How I made It:-
- Combine milk powder, all purpose flour, baking soda and mix well with your clean, dry hand.
- Add butter and mix slowly with hands to get a crumbled flour mix for a while.
- Add milk little by little and knead well to form soft dough. If it crumbles add more milk and knead, if it is very sticky add some flour and knead again. Set aside for 15-20 minutes.
- Meanwhile make the sugar syrup. Add water and sugar in a wide vessel, stir well till sugar is dissolved and bring it to boil.
- Add cardamom and rose water and stir again. Reduce the heat to medium and let boil for another five minutes and take off the flame.
- Make small balls out of the dough and roll it to smooth balls.
- Heat oil in a kadai, keep the heat in medium flame. Drop one ball to check for the appropriate temperature. If the balls sinks first and rises up eventually the temperature is just perfect.
- Deep fry the balls, couple of them together, keep rolling them well so that balls are evenly cooked. Take them out and drain off in paper towels(Don't get them to deep dark brown which will result in bitter taste)
- Let the fried balls cooled down for a while.Check for the sugar syrup, it should be hot but not boiling. If you feel the syrup is cold just heat it up to make it medium hot.
- Drop the balls one by one, gently pressing the balls with a spoon to immerse in the syrup. Leave it for couple of hours till Jamun absorbs the sweetness from the syrup.
- Garnish with slivered almonds or pistachios when ready to serve. Serve warm, cold or at room temperature.
- I love to have them with a dollop of vanilla ice-cream or whipped cream.