Saturday, February 1, 2014

Gulab Jamun - Milk dumplings soaked in the sugar syrup

We are allowed to indulge ourselves once in a while right?  Okay, then today is our turn J I made some yummy “Gulab Jamuns” for us and I wanted to share the recipe with you.

Gulab jamuns are the most popular dessert of our country. Those soft dumplings soaked in the sugar syrup would make anyone crave for more.

This is one of the most common desserts made during festivals and major occasions. It’s very easy to make these gulab jamuns from scratch. Traditionally they are made using khoya(resembles unsweetened paneer).  But it can also be made using the non-fat dry milk instead of the khoya. Since the availability and storage of the non-fat dry milk is easier for me, I make them using milk powder instead of khoya.

I love this recipe, as I can adjust the quantity and make them for either a small or a big crowd.You can make this yummy dessert when you have guests over and impress them.

They are a real treat for both our eyes and tongue: 0)



Makes  10 medium sized jamuns

3/4 cup non-fat dry milk
2 tsp all-purpose flour
1 tablespoon ghee
1/4 teaspoon baking soda
2 tablespoon +1 teaspoon yogurt
oil for deep frying

For the sugar syrup

2 cups water
2 cups sugar
1/4 teaspoon cardamom powder
few strands of saffron (Optional)

Combine the dry milk, flour, baking soda and ghee together and start crumbling with your fingers. Then add the Yogurt little by little and start to knead. The dough should be soft but not too sticky so just add enough yogurt to make the dough, don't add all at once. Cover it with a wet cloth or tissue and let it rest for 5 minutes.

Meanwhile boil the sugar and water together to make thin sugar syrup. They should be a little sticky.

Heat oil in a frying pan. When you fry the jamuns, the temperature of the oil is very important. If the oil is too hot then it would cause uneven cooking and if it is not hot enough then they wouldn’t turn up golden in color. So to check if the temperature of the oil, just drop a pinch of the dough into the oil. If the dough stays down in the oil with bubbles before rising to the top of the oil then you can start frying the jamuns at medium to low flame. While frying the jamuns make sure to keep stirring the oil with a spoon continuously without breaking the jamuns as that would ensure even coloring. Once they turn golden remove the jamuns from the oil and drain them on a paper towel. Then add the Jamuns to the hot sugar syrup and close the syrup with a lid. Keep this on a medium flame for 5 minutes. Then switch off the flame and let it soak for at least an hour before serving. You can serve them at room temperature or slightly warm them before serving.

-- Sang V

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