If you have been to an Indian restaurant, you’ve no doubt seen these little balls of sugary goodness. Gulab Jamun is probably the most popular dessert in India, served at all occasions. There are two varieties: Gulab Jamun and Kala Jamun. This recipe will have you stuffing your face in no time!
- 2 cups milk powder
- 2 tbsp shortening or ghee
- 1/4 cup milk
- 2 tsp maida, all purpose flour
- 2 tsp sooji, soaked, then squeezed of excess liquid
- oil, for frying
- 2 cups sugar
- 2 cups water
- 1/2 tsp cardamom powder (optional)
- 1-2 tsp rose water (optional)
- lemon juice, 1/2 tsp
In a bowl, add milk powder and shortening. Using hands, incorporate shortening into flour until the flour looks like crumbles. Add maida, and repeat. Add sooji, and repeat. Slowly add milk, by pouring little at a time into hands, and incorporating into flour until you get a breakable dough. The dough should not be sticky, and should be able to break apart into chunks, but should stick together to form a ball. Once this has been done. cover with cloth and let sit.
Heat oil on low to medium low. Test by putting a piece of dough into oil. It should sit for a while before coming to the top. If it comes to the top immediately, the oil is too hot.
Divide dough into equal parts, and roll into the shape of a ball. Fry in oil until golden brown. It should take around 7-10 minutes. To keep an equal coloring, you can swirl the oil around with a wooden spoon. As you can see, I did not do this, and mine came out a little dark. But they were still tasty. Drain on paper towel.
In a pot, add sugar and water and bring to boil, adding lemon juice. Let boil for a few minutes, adding cardamom powder and rose water, then add balls. Turn off heat, and let them soak in syrup for around an hour or so. Serve warm, but they are good cold as well.