Gulab Jamun - Indian Sweet

Step 1: Prepare the Sugar Syrup

In a pot, add 1 cup of water and 1.5 cups of sugar. Stir to dissolve the sugar. Add 1/4 teaspoon of cardamom powder and 1/4 teaspoon of food color (optional). Bring the mixture to a boil and cook until it reaches a one-string consistency. Keep the syrup on a very low flame while preparing the gulab jamuns.

Step 2: Prepare the Gulab Jamun Dough

In a large bowl, combine 1 cup of powder milk, 2 tablespoons of plain flour, 1 teaspoon of fine semolina, and 1 level teaspoon of baking powder. Mix these dry ingredients thoroughly. Add 1 tablespoon of ghee. Gradually add the beaten egg, kneading the mixture until a smooth, soft dough forms. If the dough is too hard or crumbly after adding the egg, add 1 to 2 tablespoons of whipping cream or milk until it reaches the desired soft consistency.

Step 3: Form the Gulab Jamun Balls

Take small portions of the prepared dough and roll them between your palms to form smooth, crack-free balls. Ensure there are no cracks, as this can cause them to break during frying. If the dough starts to harden while rolling, knead it with a little cream or milk.

Step 4: Deep Fry the Gulab Jamuns

Heat oil in a frying pan on a medium-low flame. The oil should not be too hot; it should be warm enough to gently sizzle when a dough ball is added. Carefully drop the gulab jamun balls into the warm oil. Continuously stir them gently with a slotted spoon to ensure even cooking and browning on all sides. Fry until they turn a beautiful golden-brown color. This process should not be rushed to ensure they cook through.

Step 5: Soak in Sugar Syrup

Once the gulab jamuns are golden brown, immediately transfer them from the hot oil directly into the warm sugar syrup. Ensure the syrup is still on a very low flame to keep it warm. Let the gulab jamuns soak in the syrup for at least 30 minutes to absorb the sweetness and become soft and juicy.

Step 6: Serve and Garnish

Serve the Gulab Jamuns warm, drizzled with extra syrup. Garnish with chopped pistachios for added flavor and presentation.

• Use Nido milk powder for best results.

• Gradually add egg to the dough mixture to achieve the right consistency.

• If the dough becomes too hard, add 1-2 tablespoons of cream or milk to soften it.

• Ensure the gulab jamun balls are smooth with no cracks to prevent them from breaking during frying.

• Deep fry the gulab jamuns on a medium-low flame to ensure they cook thoroughly inside and get an even golden-brown color.

• Do not overcrowd the pan while frying.

• For an egg-free version, knead the dough with cream or milk instead of egg.