Gulab jamun recipe- made easy | How to make Gulab jamun2014-01-10
- Servings : 12
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 45m
Gulab jamun- literally translated as rose berries are the eternal favourite Indian sweet across rhe length and breadth of the country.
In the shops these are available in many sizes ranging from the mini jamuns to the huge bog humungous ones.
Of course they can be made the traditional way, from khoya rather an elaborate procedure.
This simplified quick recipe will have you eating the same delicious gulab jamun, in much less time using milk powder.
To many more sweet times!
For the Jamuns
Milk powder- 1 cup
All purpose flour or maida-¼ cup
Oil or ½ tsp ghee- 1 tsp
Salt (optional)- 1 pinch
Baking soda- 1 pinch
Yoghurt- 1-2 tbsp
For the sugar syrup
Water- 2 cups
Cardamom powder (optional)- 1/2 tsp
Method for the sugar syrup
- In a pan, put in the water, sugar, cardamom and saffron & boil.
- Simmer till you get a syrup consistency and not thick.
Method for the Jamun
- in a bowl, mix the milk powder, all purpose flour & baking soda.
- Add in oil or ghee and 1 tbsp of yogurt.
- With a light hand, mix and keep on adding little of the yogurt to get a soft sticky mixture.
- Ensure that the the dough is soft and doesn’t get crumbly or dry. If it does, add in a bit of yoghurt.
- Grease you hand with oil/ ghee and make smooth small balls from the dough. Keep the jamuns covered with a moist cloth to prevent them from drying.
- Heat the oil in a wok and when hot, reduce the flame.
- Add the balls and fry them stirring often fry them evenly. If the jamuns are dropped into hot oil, then they don’t cook from the inside and stay hard . So this is a very Important step.
- When golden, remove with a slotted spoon and add to the sugar syrup.
Serve hot or cold- by itself or with icecream.