Prepare to embark on a mouthwatering journey that will transport your taste buds straight to the heart of India! Gulab Jamun is not just a dessert; it's a heavenly experience that melts in your mouth, combining the richness of milk solids, the warmth of cardamom, and the intoxicating sweetness of rose-infused syrup. These golden-brown, syrup-soaked delights are more than just a treat – they're a celebration of culinary artistry that will make you fall in love with Indian sweets instantly!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 20 pieces
Ingredients
- 1 cup khoya (dried milk)
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cardamom powder
- Oil for frying
- 2 cups sugar
- 1 cup water
- 1 teaspoon rose water
Instructions
- In a large mixing bowl, crumble the khoya until smooth and free of lumps. Ensure the khoya is at room temperature for best results.
- Add all-purpose flour, baking soda, and cardamom powder to the crumbled khoya. Gently knead the mixture until it forms a soft, pliable dough. If the mixture feels too dry, add a few drops of milk to bind it together.
- Divide the dough into small, uniform portions and roll them between your palms to create smooth, crack-free round balls. Make sure the balls are compact and without any cracks to prevent them from breaking during frying.
- Heat oil in a deep, heavy-bottomed pan or kadai on medium-low heat. The temperature should be around 325-350°F (160-175°C) for perfect frying.
- Carefully slide the prepared dough balls into the hot oil. Fry them slowly and gently, continuously stirring and turning to ensure even golden-brown coloration.
- While the jamuns are frying, prepare the sugar syrup. In a separate pan, combine sugar and water. Heat the mixture, stirring until the sugar completely dissolves.
- Continue cooking the syrup until it reaches a slightly sticky, one-string consistency. Remove from heat and stir in rose water.
- Once the jamuns are evenly golden brown, remove them from the oil using a slotted spoon and drain excess oil on absorbent paper towels.
- Immediately transfer the hot jamuns into the warm sugar syrup. Let them soak for at least 2-3 hours to absorb the syrup and become soft and succulent.
- Serve the gulab jamuns warm or at room temperature, garnished with chopped nuts if desired. They can be stored in the syrup at room temperature for 2-3 days.
Tips
- Temperature is Key: Ensure your oil is precisely between 325-350°F for uniform, golden-brown jamuns. Use a cooking thermometer if possible.
- Dough Consistency Matters: The dough should be soft but not sticky. If it's too dry, add a few drops of milk; if too wet, sprinkle a little flour.
- Smooth Balls are Crucial: Roll the dough balls carefully, eliminating any cracks to prevent them from breaking during frying.
- Syrup Soaking Trick: Let the jamuns soak in warm syrup for at least 2-3 hours for maximum flavor absorption.
- Storage Hack: These delectable treats can be stored at room temperature in their syrup for 2-3 days, making them perfect for advance preparation.
- Garnish Option: Consider topping with chopped pistachios or almonds for an extra layer of texture and flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
