Gulab Jamun – Indian Sweet

Step 1: Prepare Semolina Mixture

In a bowl, combine 3 tablespoons of rava/semolina with 3 tablespoons of water. Mix well and let it soak for 10 minutes.

Step 2: Combine Dry Ingredients

In a large bowl, add 2 cups of milk powder, 2 tablespoons of maida/all-purpose flour, and 1 teaspoon of baking powder. Whisk all the dry ingredients together until well combined.

Step 3: Add Soaked Semolina and Fat

Add the soaked rava/semolina mixture to the dry ingredients. Then, add 2 tablespoons of butter or ghee. Mix well with your hands to make the flour moist and crumbly.

Step 4: Form the Dough

Gradually add 6-7 tablespoons of milk, little by little, and combine the mixture. Do not knead the dough; just use gentle pressure to bring everything together until you end up with a soft dough. Cover the dough and let it rest for 10 minutes.

Step 5: Shape Gulab Jamun Balls

Take small portions of the dough and roll them into smooth, crack-free balls. This dough should yield about 20 Gulab Jamun balls. Ensure each ball is smooth without any cracks to prevent them from breaking during frying.

Step 6: Deep Fry the Jamuns

Heat oil in a pan over medium-low heat. Once the oil is hot, gently place the shaped Gulab Jamun balls into the oil. Stir continuously with a spoon to prevent them from sticking to the bottom and to ensure even frying. Fry until the jamuns turn golden brown, which takes approximately 10-15 minutes. Once fried, remove the balls and let them cool down for 5 minutes before adding them to the hot sugar syrup.

Step 7: Prepare Sugar Syrup

While the jamuns are cooling, prepare the sugar syrup. In a pot, add 2 cups of sugar, 4 cardamom pods, 2 teaspoons of lime juice, and 2 1/2 cups of water. Stir and bring to a boil until the sugar is completely dissolved and the mixture is clear. Boil for another 2 minutes on low heat, stirring occasionally. The sugar syrup is now ready.

Step 8: Soak Gulab Jamuns

After the fried jamuns have cooled for 4-5 minutes, add them to the hot sugar syrup. Turn off the heat immediately after adding the jamuns. Cover the pot and let the Gulab Jamuns soak in the syrup for at least 2 hours to absorb the sweetness and become soft.

Step 9: Serve

Serve the Gulab Jamuns warm or at room temperature. You can garnish them with a few strands of saffron for an enhanced flavor and presentation.

• Do not knead the dough; use gentle pressure to bring everything together to ensure a soft texture.

• If the dough is too tight, add a few teaspoons of milk and knead gently until smooth.

• Ensure there are no cracks in the jamun balls before frying to prevent them from breaking.

• Stir continuously while frying the jamuns to ensure even browning and prevent sticking.

• Let the fried jamuns cool for 5 minutes before adding them to the hot sugar syrup.