Gulab Jamun
Gulab Jamun
Gulab Jamun is a very popular mithai or sweet in the Sub-Continent. They are berry sized one bite sweets and are very easily available at any sweet/mithai shop in the Sub-continent. Gulab means "Rose" and Jamun means "Berry", so they are berry sized balls submersed in sweet Rose flavoured syrup.In Pakistan this is the most popular sweet distributed amongst people for any special occassion. This sweet is preferably eaten warm and can be garnished with pistachios and almond flakes.This is a very simple and easy to make recipe and I hope that you will not only enjoy eating it but will also enjoy making it. Please follow the exact measurements of the recipe to get perfect results.
Ingredients
Sugar Syrup (Sheera)
- 2 cups Water
- 1.25 cup Sugar One and one-fourth cup
- 2 Green Cardamom (Elaichi) Slightly crushed
- 1/2 tsp Lemon juice
Gulab Jamun (Dough Balls)
- 1 cup Milk powder
- 1.5 tbsp Flour
- 1 tsp Semolina
- 1 tsp Baking Powder
- 1/4 tsp Cardamom Powder Elaichi Powder
- 1 Egg Beaten
- 1 tbsp Ghee Clarified butter
- Oil For deep frying
Instructions
Sugar Syrup (Sheera)
- Mix the sugar in the water and let it simmer on very low flame
- Add the crushed Cardamom and lemon juice and mix well
- Stir until the sugar is completely dissolved
- The flame should be at the lowest, it just needs to simmer not boil
Gulab Jamun (Making and Frying)
- First mix all the dry ingredients well
- Now add the beaten egg and ghee and mix it with the dry ingredients
- Combine all the ingredients to form a dough but don't knead it or your dough will start to dry out
- The dough's consistency will be sticky
- Grease your hands slightly and immediately form round balls (Don't make the balls to big because they will expand when frying and also when they are in the sugar syrup)
- Make sure that the balls don't have cracks in them. They should be smooth
- Once the balls are formed, fry them in a deep dish with a good amount of oil. The flame should be medium to low heat
- As soon as you drop the balls in the oil it will come up and float
- Now keep turning the balls slowly so that they evenly change colour
- Once you get your desired colour, take the Gulab Jamuns out and put them in the Sugar syrup (Sheera). Make sure that the Gulab Jamuns are completely submersed in the sugar syrup. The Sugar syrup (Sheera) should be on low flame.
- Let the Gulab Jamun simmer in the Sheera for 7-8 minutes on very low flame. Remember that the Sheera doesn't need to boil
- Now switch off the stove and let the Gulab Jamuns sit in the Sheera for about 30 minutes so that it completely absorbs all the sweetness of the Sheera.
- You can now serve your Gulab Jamuns either chilled or warm as desired
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