Gulab Jamun recipe

 

Regarding the Gulab Jamun;

200 g Plain Flour, 75 g Milk Powder

Baking powder, 1 teaspoon

1 tablespoon melted ghee or unsalted butter

2 tbsp Milk

Oil from vegetables for frying

Pistachios Garnish

Dessicated coconut as a garnish

The Syrup, please

500 g Sugar Granulated

750 ml Water

Cardamom Pods, two

1 teaspoon rosewater

INSTRUCTIONS;

Mix the plain flour, baking powder, and powdered milk in a sizable mixing dish.

2 tablespoons of milk and the melted ghee or butter should be added to the dry ingredients. The dough must be fully combined to achieve smoothness and lump-free consistency. Add a small amount of milk to the dough to change the consistency if it is too dry.

The dough should be rolled into tiny, cherry-sized balls. To avoid the gulab jamuns from turning out rough, take careful not to overwork the dough.

In a deep skillet or fryer, heat the vegetable oil over medium heat until it reaches 180°C. Drop a little piece of dough into the oil to gauge its temperature. The dough should instantly start to sizzle and rise to the surface.

A couple at a time, carefully put the dough balls to the hot oil, and cook them until golden brown on all sides. The fried gulab jamuns should be taken out of the oil with a slotted spoon and placed on a plate lined with paper towels to drain.

Bring the water and granulated sugar to a boil in a different pan while stirring constantly until the sugar dissolves.

Stir well after adding the rose water and ground cardamom to the sugar syrup.

Before serving, drop the fried gulab jamuns into the sugar syrup and give them at least 30 minutes to soak.

Add desiccated coconut or chopped pistachios as an optional garnish. Serve the heated gulab jamun.