When I think of Indian desserts the first thing that comes to my mind is – Gulab Jamun. This soft and delicious sweet is perfect for any occasion. And what’s more! They are easy and super simple to make. Although there are many ready to make gulab jamun packets available ( I really like MTR, they make some really good jamuns), nothing beats the joy of making these jamuns from scratch.
These are a favorite at my place and I make them quite often. There is no compulsion to actually wait for an occasion to make this, no matter how frequently I make them, they are gobbled up way too soon, sometimes topped with icecreams, sometimes with a generous amount of dry fruits and sometimes just like that.
Here is the recipe to make this delectable Indian dessert.
Ingredients ( makes around 20 jamuns)
For the jamuns:
1 cup full cream milk powder. I highly recommend Nido as they are the best for preparing sweets.
3tbsps all purpose flour
A pinch of baking soda
A pinch of salt
2 tsp ghee
1/4 cup milk
Oil to fry the jamuns
For the sugar syrup:
2 cups water
1 1/4 cup sugar ( depends on how sweet you want it to be)
Take water in a pan and add the sugar and cardamom. Once the sugar is dissolved let it simmer for 5 minutes. Switch off the flame.
Meanwhile, in a vessel, sift together milk powder, all purpose flour, baking soda and salt. Add ghee and mix. Add milk, a tablespoon at time and mix to form a dough.
Heat oil in a pan. Make small balls of the dough, taking care that there are no cracks. Apply ghee on your hands if they appear to be sticky.
Fry the balls in oil. Lower the flame while cooking the jamuns. When you cook on a high flame, chances are the inside may remain uncooked. So cook it slow and steadily. And you will then win the race. ( ha ha)
Once they are brown in color, remove from oil using a slotted spoon and place them in the sugar syrup. The sugar syrup has to be really hot so that that jamuns absorb its sweetness.
Let it cool. Enjoy with your favorite ice cream or nuts or a combination of both.