How to Make a Gulab Jamun: A Delectable Indian Dessert
Gulab jamun is a popular Indian dessert known for its soft, spongy balls soaked in a sweet syrup. Made from milk solids, these delightful treats are a favorite among dessert lovers worldwide. If you’re looking to recreate this classic Indian dessert at home, here’s a step-by-step guide on how to make a gulab jamun.
Ingredients
To make gulab jamun, you will need the following ingredients:
– 1 liter of milk
– 1/2 cup of khoya (reduced milk)
– 1/2 cup of besan (gram flour)
– 1/4 cup of ghee (clarified butter)
– 1/2 cup of sugar
– 1/2 teaspoon of cardamom powder
– Water, as needed
– Food coloring (optional)
– Ghee for frying
Instructions
1. Boil the Milk: Start by boiling the milk in a large pot. Keep stirring to prevent it from sticking to the bottom. Once the milk starts to simmer, reduce the heat and let it cook until it reduces to about one-third of its original volume. This process may take about 30-40 minutes.
2. Add Khoya and Besan: Once the milk has reduced, add the khoya and besan to the pot. Mix well and cook for another 5-10 minutes, stirring continuously to prevent sticking.
3. Add Ghee: Add the ghee to the mixture and continue to cook for another 5 minutes. The mixture should start to come together and form a soft, pliable dough.
4. Shape the Jamuns: Once the dough is ready, grease your hands with a little ghee and shape the mixture into small, round balls. You can also use a spoon to drop small balls of the mixture directly into the ghee.
5. Fry the Jamuns: Heat enough ghee in a pan and fry the jamuns until they are golden brown and puffed up. This process may take about 5-7 minutes. Be careful not to overcrowd the pan, as this can lower the temperature of the ghee and make the jamuns absorb more oil.
6. Prepare the Syrup: While the jamuns are frying, prepare the syrup by dissolving sugar in water. Add the cardamom powder and bring the syrup to a boil. Reduce the heat and let it simmer for a few minutes until it thickens slightly.
7. Soak the Jamuns: Once the jamuns are fried, remove them from the ghee and transfer them to a plate lined with paper towels to drain any excess oil. Then, gently drop the hot jamuns into the warm syrup and let them soak for about 2-3 hours. This will help them absorb the syrup and become soft and spongy.
8. Serve: Once the jamuns have soaked in the syrup, remove them from the syrup and serve them warm or at room temperature. You can garnish them with a sprinkle of cardamom powder or a few saffron threads for an extra touch of elegance.
Enjoy your homemade gulab jamun with a cup of hot tea or coffee, and savor the rich, sweet flavors of this traditional Indian dessert.
