Gulab Jamun
Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages, Diwali and the Muslim celebrations of Eid ul-Fitr and Eid al-Adha. There are various types of Gulab jamun and every variety has a distinct taste and appearance. Gulab jamun also known as waffle balls, is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Nepal and Bangladesh. It is made of dough consisting mainly of milk solids often including double cream and flour in sugar syrup flavored with cardamom seeds and rosewater or saffron. These days, Gulab Jamun powder is also commercially available, so the dessert can be prepared easily. Gulab jamun is common at weddings. I would prefer to make it from scratch.
Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages, Diwali and the Muslim celebrations of Eid ul-Fitr and Eid al-Adha. There are various types of Gulab jamun and every variety has a distinct taste and appearance. Gulab jamun also known as waffle balls, is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Nepal and Bangladesh. It is made of dough consisting mainly of milk solids often including double cream and flour in sugar syrup flavored with cardamom seeds and rosewater or saffron. These days, Gulab Jamun powder is also commercially available, so the dessert can be prepared easily. Gulab jamun is common at weddings. I would prefer to make it from scratch.
- Carbohydrate 14.6522907402998 g
- Cholesterol 12.6114814811133 mg
- Fat 0.343237036956034 g
- Fiber 0 g
- Protein 1.82562037006569 g
- Saturated Fat 0.128701851801409 g
- Serving Size 1 1 Serving (50g)
- Sodium 30.4461111023364 mg
- Sugar 14.6522907402998 g
- Trans Fat 0.0494805555514133 g
- Calories 67 calories
Step-by-step
- Heat oil in heavy bottom pan to low.
- Mix water, sugar, and cardamom in a pan and bring to boil then turn heat to very low and leave to simmer. Turn off heat before adding fried balls.
- In a plastic or glass bowl mix dry milk, baking powder and flour.
- Add ghee and mix using finger tips.
- Add egg and knead in circular motion with low pressure until it come together and look like a ball. Dough should not be dry it should has some shine after kneading.
- Now it's time to wash your hands and wipe. Apply 1 teaspoon (or two) oil on a plate using your hand.
- Divide dough into 18 or 16 small balls. As you roll a ball place it on oiled plate. As balls ready slide them to preheated oil for deep frying. ( don't worry this oil won't be scented after this frying it can be used for other cooking as well).
- At this stage these balls are very delicate so please don't use any spoon to stir just move frying wok gently in circular motion.
- After a minute or two as you see the change in color and size of balls now use slotted or wired spoon and fry turning continually on low heat.
- As they come to desired colour as shown in picture take them out and transfer in very hot sugar syrup (removed from stove). Move pan three to four times and let them soak syrup for 15 to 30 minute. Transfer to serving dish serve hot or cold it's up to you.
Standard ingredient lists omit the precise physical touch required to turn dry milk powder and a single egg into cohesive dough. Rubbing the ghee into the dry ingredients using only fingertips prevents heavy gluten development in the flour, keeping the interior light rather than rubbery. Low oil temperature is paramount for success; heating the frying medium on low prevents the exterior from burning before the center cooks through. Swirling the pan instead of using utensils during the initial minute protects fragile dough balls from breaking apart.
Essential Equipment and Thermal Control
Heavy-bottomed pans distribute heat evenly across low burners, avoiding hot spots that scorch dairy solids. Slotted spoons safely transfer fried pieces into the cardamom-infused sugar syrup without puncturing their delicate crusts. Precise syrup temperature matters just as much as oil control; removing the syrup from the heat source prior to adding fried balls ensures proper liquid absorption during the fifteen to thirty-minute resting window.
- Maintain low heat throughout frying to guarantee even internal expansion.
- Discard utensils initially, moving the wok in circular motions to turn delicate dough pieces.
- Soak fried balls in hot syrup for up to thirty minutes for maximum saturation.
