Yep, no fail. I mean, seriously no fail.
What’s gulab jamun you ask? A sweetmeat that will leave you in wonderment. You will curse yourself for not knowing about it earlier. You will be transported to a land of bliss where only you and oh so wondrous spongy sugar syrup filled balls fill your mouth with warmth and slowly engulf your whole being into pure love for it.
Gulab jamun comes from Persian words gol (rose) and āb (water), referring to the rosewater-scented syrup, and Hindustani jamun, m. Syzygium jambolanum (also jāmaṇ, m, from the Hindustani language), an Indian fruit with a similar size and shape Gulab (good ole Wiki!)
If you’ve made gulab jamuns before, you will know that they are a little difficult to perfect. The traditional way of making these involves a mixture of khoya and all purpose flour mixed with a little soda. However ,using this method at times can make the jamuns a lil tough and dry. The humidity, texture of the khoya and how well you knead the dough make it so.
But with this recipe, you can make these in a breeze.
You don’t need to adhere to any so called rules before making these! How cool is that?
Well, I got this recipe from a social web sharing cookbook application called Sweet N Spicy.
For the jamuns:
- 1 cup milk powder
- ½ cup all purpose flour
- 1/2 tsp baking soda
- 3 tbsp ghee
- 2 tsp cream
- Oil or ghee for deep frying.
For the sugar syrup:
- 2 cups sugar
- 2 cups water
- 2-3 cardamom pods crushed and ground to a fine powder or a pinch of cardamom powder.
- 1 – 2 drops rose essence
To make the gulab jamuns in a big bowl mix the milk powder, flour and baking soda.
Now add the ghee and cream and keep kneading till the dough is slightly moist and soft. You can add more cream if the dough is not coming together.
Cover the dough with a damp cloth and set it aside for around 10 minutes.
While the dough is resting we can prepare the sugar syrup.
Add the sugar, water, cardamom powder and rose essence in a pan. Mix well on medium heat until it begins to boil. Let it boil for around 5-6 minutes. Switch off the gas.
Heat the oil on medium heat. Once hot, test it by adding a gulab jamun to it. If it is the right temperature it will rise to the top in about 20 seconds.
Fry the gulab jamuns for 5 minutes or until golden brown ensuring that they cook evenly.
Drain the excess oil on a napkin.
Allow the gulab jamuns to cool for a few minutes before adding them to the sugar syrup. Let them sit in the syrup for about 20 minutes before serving.