Gulab Jamun Dessert Balls are a beloved Indian sweet treat that combines the rich flavors of milk solids and sugar syrup, creating a delightful experience for your taste buds. These soft, syrup-soaked balls are perfect for special occasions or simply to satisfy your sweet cravings. Whether you’re celebrating a festival or hosting a dinner party, Gulab Jamun is sure to impress your guests. In this recipe, we’ll guide you through the process of making these delectable dessert balls from scratch, ensuring you achieve that perfect texture and sweetness.
Ingredients
- 1 cup khoya (dried whole milk)
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cardamom powder
- 2 tablespoons ghee (clarified butter)
- Milk, as needed (for dough consistency)
- Oil, for deep frying
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1/2 teaspoon rose water
Instructions
Step 1: Prepare the Sugar Syrup
In a saucepan, combine 1 1/2 cups of sugar and 1 1/2 cups of water. Heat the mixture over medium flame until the sugar dissolves completely. Once dissolved, add 1/2 teaspoon of rose water and let it simmer for about 5-7 minutes until slightly thickened. Remove from heat and set aside.
Step 2: Make the Dough
In a mixing bowl, combine 1 cup of khoya, 1/4 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of cardamom powder. Mix well. Add 2 tablespoons of ghee and mix until crumbly. Gradually add milk, a little at a time, until you form a soft, smooth dough. Be careful not to make it too sticky.
Step 3: Shape the Balls
Divide the dough into small portions and roll them into smooth balls, about the size of a marble. Ensure there are no cracks on the surface to prevent them from breaking while frying.
Step 4: Fry the Gulab Jamun
Heat oil in a deep frying pan over low to medium heat. Once the oil is hot, gently slide in the prepared balls. Fry them in batches, stirring gently, until they turn golden brown. This should take about 5-7 minutes. Make sure to keep the heat low to cook them evenly.
Step 5: Soak in Sugar Syrup
Once fried, remove the Gulab Jamun from the oil and drain on paper towels. Immediately transfer them to the warm sugar syrup. Allow them to soak for at least 2 hours, or overnight for the best results. The longer they soak, the more flavorful they become.
FAQs
What is Gulab Jamun made of?
Gulab Jamun is primarily made from khoya (dried milk solids), all-purpose flour, and sugar syrup, flavored with cardamom and rose water.
How long can I store Gulab Jamun?
Gulab Jamun can be stored in the refrigerator for up to a week. Make sure they are submerged in sugar syrup to maintain their moisture.
Can I freeze Gulab Jamun?
Yes, you can freeze Gulab Jamun. It’s best to freeze them without the sugar syrup. When ready to serve, thaw and soak them in warm syrup.
Why are my Gulab Jamun hard?
Hard Gulab Jamun can result from overcooking during frying, using too much flour, or not letting them soak in syrup long enough.
Can I make Gulab Jamun without khoya?
Yes, you can use milk powder as a substitute for khoya. Adjust the quantity of milk accordingly to achieve the right dough consistency.