Milk dumplings soaked in sugar syrup | Gulab Jamun Recipe (Deep-fried milk dumplings soaked in sugar syrup)

Gulab Jamun is a popular Indian dessert made from khoya (reduced milk solids) or powdered milk, which is kneaded into a smooth dough and shaped into small round balls. These balls are deep-fried until golden brown and then dipped in a fragrant sugar syrup infused with cardamom and rosewater. The result is a delicious, syrup-soaked, and fluffy sweet treat that is often served warm and enjoyed on various festive occasions and celebrations in India.

• Preparation time: 10 minutes.
• Cooking time - 30 minutes.
• Course – sweet / dessert
• Servings – 14 pieces

INGREDIENTS -
For jamun:

• ¾ cup (100 grams) of powdered milk, unsweetened
• ½ cup (60 grams) Maida / all-purpose flour
• ½ teaspoon baking powder
• 2 tablespoons of ghee / clarified butter.
• milk, for kneading
• butter or oil, for frying

For the sugar syrup:

• 2 cups of sugar
• 2 cups of water
• 2 cardamoms
• ¼ teaspoon saffron / kesar
• 1 teaspoon lemon juice
• 1 teaspoon of rose water.

INSTRUCTIONS-

• First, in a large bowl, take ¾ cup of milk powder, ½ cup of Maida and ½ teaspoon of baking powder.
• Mix well, homemade Gulab jamun mix is ready.
• Now add 2 tablespoons of ghee and mix well to moisten the flour.
• Also, add milk as needed to begin combining.
• Mix well to form a soft dough. Do not knead.
• Cover and rest for 10 minutes.
• Meanwhile, prepare the sugar syrup by taking 2 cups of sugar, 2 cups of water, 2 cardamoms and ¼ teaspoon of saffron.
• Mix well and boil for 5 minutes, or until the sugar syrup becomes sticky. It doesn't reach a stringy consistency.
• Turn off the heat and add 1 teaspoon of lemon juice and 1 teaspoon of rose water. Lemon juice is added to prevent the sugar syrup from crystallizing.
• Cover and reserve the sugar syrup.
• After 10 minutes or after the dough has rested, start making small ball-sized jamuns.
• Make sure there are no cracks in the jamun. If there are any, there's a good chance the jamuns will break while frying.
• Fry in medium-hot oil or ghee. Frying in ghee gives the jamuns a nice flavor.
• Stir continuously and fry over low heat.
• Fry until the jamuns turn golden brown.
• Drain and transfer the jamun to a sugar syrup.
• Cover and rest for 2 hours or until the jamuns absorb the sugar syrup and double in size.
• Finally, enjoy Gulab jamun with ice cream or on its own.

----------------------------------------------------------------------------------------------------------

Gulab Jamun is a popular Indian dessert made from khoya (reduced milk solids) or milk powder, which is kneaded into a soft dough and shaped into small round balls. These balls are deep-fried until they turn golden brown and then soaked in a fragrant sugar syrup infused with cardamom and rose water. The result is a delightful, syrup-soaked, and spongy sweet treat that is often served warm and enjoyed on various festive occasions and celebrations in India.

• Prep time – 10 mins.
• Cook time – 30 mins.
• Course – sweet / dessert
• Servings – 14 pieces

INGREDIENTS -

For jamun:

• ¾ cup (100 grams) milk powder, unsweetened
• ½ cup (60 grams) Maida / plain flour
• ½ tsp baking powder
• 2 tbsp ghee / clarified butter.
• milk, for kneading
• ghee or oil, for frying

For sugar syrup:

• 2 cups sugar
• 2 cups water
• 2 cardamoms
• ¼ tsp saffron / kesar
• 1 tsp lemon juice
• 1 tsp rose water.

INSTRUCTIONS-

• Firstly, in a large bowl take ¾ cup milk powder, ½ cup Maida and ½ tsp baking powder.
• Mix well, homemade Gulab jamun mix is ready.
• Now add 2 tbsp ghee and mix well making the flour moist.
• Further, add milk as required start to combine.
• Combine well forming a soft dough. Do not knead the dough.
• Cover and rest for 10 minutes.
• Meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom and ¼ tsp saffron.
• Mix well and boil for 5 minutes or until the sugar syrup turns sticky. Do not attain any string consistency.
• Turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. Lemon juice is added to prevent sugar syrup from crystallizing.
• Cover and keep the sugar syrup aside.
• After 10 minutes or resting the dough, start to prepare small ball sized jamuns.
• Make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying.
• Deep fry in medium hot oil or ghee. frying in ghee gives good flavor to jamuns.
• Stir continuously and fry on low flame.
• Fry until the jamuns turn golden brown.
• Drain off and transfer the jamun into a sugar syrup.
• Cover and rest for 2 hours or until jamuns absorb the sugar syrup and doubles in size.
• Finally, enjoy Gulab jamun with ice cream or as it is.