Gulab Jamun

Gulab Jamun

Gulab jamun needs no introduction. India's most famous dessert and is equally popular in different regions of South Asia.These rose flavored,sugar soaked dumplings is my most favorite dessert. Whenever my parents planned dine out I was quick to suggest hotels which served the best gulab jamuns.. all I would wish for was the end of the meal and the dessert platter to appear... with my favorite gulab jamun  :) Traditionally gulab jamun is made with khoya ( smooth/Chikna khoya). Here I am using mawa powder a super fine variety of milk powder available in Indian grocery store which is a wonderful substitute if khoya is not available.Serve it in warm sugar syrup or with a dollop of ice cream,enjoy!

Ingredients
For the dough
Mawa powder- 1 1/2 cup
Baking soda- 1/4 tsp
Plain flour- 2 tbs
Sooji rava- 1 tsp (optional)
Unsalted butter- 2 tbs
Milk- 4 tbs ( add little by little)

For the syrup
Sugar-2 cup
Water- 1 1/2
a few saffron strands
Black cardamon crushed 3
lemon juice- a few drops
Rose water- 1 1/2 tsp

Oil for frying- 2 cup
 

To make the dough mix together mawa powder,sooji, plain flour and baking soda.
To this add butter and mix and rub to form a crumbly dough. Slowly add milk a tbs at a time and make into a smooth soft dough which does not crumble off. If it crumbles add a little more of milk and knead the dough once again. It will be a slightly sticky dough. Cover and let it rest for fifteen minutes.

Mean while make sugar syrup. Bring water and sugar to a boil and add cardamon powder and a few strands of saffron. Simmer this for about 7-8 minutes till it reduces and attains a syrup consistency, Add lemon juice and rose water and keep this syrup warm so that we can add the fried gulab jamuns directly to it.

Heat 2 cups of oil in a deep pan.Keep in low medium temperature.

Grease your hands with a little ghee or butter. Take small portions of the dough and roll into small gooseberry size balls. It will puff up into golf sized balls when you fry in oil. Roll with palms by pressing and releasing pressure until it becomes  smooth balls without cracks.

Drop these balls in batches into medium hot oil. The ball will first remain in the bottom of the pan with small bubbles coming up from its sides and then will rise and float in the oil and start turning around by itself. At this stage use a spoon and gently help turning round and round till all sides brown up evenly. Fry each batch in low medium flame (if the heat is high the outside will get browned up but the inside will remain uncooked) for about 5-6 minutes. Drain and drop into the hot sugar syrup. Allow this to rest for about two hours and then serve.

Try this
Hope you will all enjoy!