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Knead the mixture and leave to rest for about 15 minutes.
After the rest period is over dived the mixture into 24 equal sizes and make small balls.
Deep fry the balls till golden brown in colour.
Soak in the sugar syrup while hot. They should be left to absorb the syrup for 10 - 15 minutes before removing into a serving bowl. That's it your gulab jamuns are ready to serve. Garnish with nuts or grated coconut
Gulab Jamun
Gulab means rose and Jamun is a purple coloured fruit available in Pakistan and India, hence the name Gulab Jamun. It is a very popular dessert.. Basically, this recipe calls for frying the dough balls, made with khoya and flour and then dipping in a sugar syrup..
The sugar syrup is scented with rose water which again compliments its name. My Gulab Jamun recipe is really easy to make. I make this dessert with dried milk powder as it is difficult to find khoya in foreign countries so I have to look for alternatives.
Soft. sweet and delicately scented milk balls are a must at every special occasion. Whether it's Eid, wedding, dinner party or Hi tea these sweet balls will always be the guest of honour. I once made this recipe using ready made mix, but homemade is the perfect food for satisfying the nostalgic longing for traditionally prepared desserts.
Soft. sweet and delicately scented milk balls are a must at every special occasion. Whether it's Eid, wedding, dinner party or Hi tea these sweet balls will always be the guest of honour. I once made this recipe using ready made mix, but homemade is the perfect food for satisfying the nostalgic longing for traditionally prepared desserts.
This recipe is not only easy to make but also super tasty. So don't blame me if you end up eating a whole bowl of these delicious sweet balls. I would recommend making it on special occasions only.
The key to making the perfect recipe lies in the kneading process so take your time to knead the dough properly and you are bound to have perfect recipe every time.
Ingredients:
Ingredients:
For The Sugar Syrup:
2 cups sugar
4 cups water
4-6 cardamom pods made into a powder
1 stick cinnamon
1 tsp rose water
For The Milk Dough:
1 cup powdered milk
4 tbsp all-purpose flour
2 tbsp butter softened at room temperature
2 tbsp double cream
2 tsp baking powder
less than a pinch baking soda
oil for deep frying
Method:
For The Sugar Syrup:
Place all the ingredients for the sugar syrup in a pan and leave to cook till thick enough for a syrup consistency. Set aside.
For The Gulab Jamuns:
Take a mixing bowl and add milk powder, flour, butter and double cream. Add the baking powder and baking soda.
2 cups sugar
4 cups water
4-6 cardamom pods made into a powder
1 stick cinnamon
1 tsp rose water
For The Milk Dough:
1 cup powdered milk
4 tbsp all-purpose flour
2 tbsp butter softened at room temperature
2 tbsp double cream
2 tsp baking powder
less than a pinch baking soda
oil for deep frying
Method:
For The Sugar Syrup:
Place all the ingredients for the sugar syrup in a pan and leave to cook till thick enough for a syrup consistency. Set aside.
For The Gulab Jamuns:
Take a mixing bowl and add milk powder, flour, butter and double cream. Add the baking powder and baking soda.
Knead the mixture and leave to rest for about 15 minutes.
After the rest period is over dived the mixture into 24 equal sizes and make small balls.
Deep fry the balls till golden brown in colour.
Soak in the sugar syrup while hot. They should be left to absorb the syrup for 10 - 15 minutes before removing into a serving bowl. That's it your gulab jamuns are ready to serve. Garnish with nuts or grated coconut
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