Gulab Jamun Mix
Come festivals and so many of us like to make our own sweets at home. The easiest of all Indian sweet, I believe, is the Gulab Jamun. Golden brown fried balls of milk fudge (that’s Khoya for you!), Soaked in syrup!
A big concern especially during the festive season is the availability of pure unadulterated khoya. So instant gulab jamun powders often come in to the rescue. I tried to replicate a not so well known but an excellent brand and this is what it was!
- Serves: 250g
- Preparation Time: 10 minutes
- Difficulty: medium
Ingredients:
- 1 cup Milk Powder
- ¼ cup Refined Flour
- 2 tsp Desi Ghee
- ¼ tsp Baking Soda
- 1 tbsp Milk
- Ghee / Oil for deep frying
- 1 tsp Green Cardamom Powder
- 2 cups Sugar
- 2 cups Water
- few drops Lemon Juice
- 1 tsp Rose Water
h3>Method:
- Sieve the flour with the baking powder and the milk powder thrice to ensure even mixing of the ingredients.
- Mix in the ghee. Rub the mixture with the fingertips to mix the ghee well.
- Mix together the milk with the gulab jamun powder and knead to smooth dough.
- Add more milk if required.
- Set the dough aside for 5 minutes. Knead the dough again for a minute and divide the dough into 8 equal portions.
- Roll each portion into a smooth ball with no cracks on the surface.
- Heat 2 cups sugar with two cups water and bring to a boil.
- Reduce the heat and allow the syrup to simmer for 7-8 minutes. Add the lemon juice to clarify the syrup and remove any scum that may come on the surface.
- Simmer for 4-5 minutes to get a syrup of 1 string consistency.
- Remove from fire and add in the rose water.
- Heat about 3 cups refined oil or ghee in a pan.
- The oil should be at least 3” deep in the pan.
- Add the prepared balls to hot oil and remove from heat immediately.
- Slowly push the ball in the pan with the back of a perforated ladle to roll the balls in the oil. As the balls turn golden, return the pan to a slow heat and allow the balls to acquire a deep gold to light brown color.
- Remove the balls from the oil and allow the balls to rest for 10 minutes.
- Add the slightly cooled balls to hot syrup and simmer for 5 minutes on low heat.
- Serve the gulab jamuns hot!
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