Gulab Jamun

Gulab Jamun is a beloved Indian dessert, known for its soft, melt-in-your-mouth texture and the rich, sweet syrup that envelops each bite-sized piece. These golden, deep-fried dumplings are made from a mixture of milk solids (khoya), flour, and a touch of cardamom, creating a delicately flavored dough. Once fried to a perfect golden brown, the dumplings are soaked in a fragrant sugar syrup infused with rose water or cardamom, which gives Gulab Jamun its signature flavor and aroma. This dessert is a staple at festive occasions and celebrations, offering a truly indulgent and comforting taste of Indian tradition.

Ingredients:

For the Gulab Jamun:

• 1 cup khoya (milk solids), grated
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• 2 tablespoons milk (as needed)
• 1/2 teaspoon ground cardamom
• Ghee or oil, for deep frying

For the Sugar Syrup:

• 1 1/2 cups sugar
• 1 1/2 cups water
• 1/2 teaspoon cardamom powder
• 1 teaspoon rose water (optional)
• A few saffron strands (optional)

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the grated khoya, all-purpose flour, baking soda, and ground cardamom. Mix gently to combine. Gradually add milk, a little at a time, and knead the mixture into a soft, smooth dough. The dough should be slightly sticky but firm enough to hold its shape. Cover the dough and let it rest for 10-15 minutes.
2. Make the Sugar Syrup: While the dough is resting, prepare the sugar syrup. In a large saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Add the cardamom powder, rose water, and saffron strands (if using). Reduce the heat and let the syrup simmer for 5-10 minutes. The syrup should be slightly thick but still fluid. Remove from heat and set aside.
3. Shape the Dough Balls: After resting, divide the dough into small portions and roll each portion into a smooth ball, ensuring there are no cracks. The balls should be about the size of a large marble or walnut.
4. Fry the Gulab Jamun: Heat ghee or oil in a deep frying pan over low to medium heat. The oil should be warm but not smoking hot. Fry the dough balls in batches, gently stirring to ensure they cook evenly. Fry until they turn a golden brown color, about 5-7 minutes per batch. Be careful not to overcrowd the pan.
5. Soak in Sugar Syrup: Once fried, remove the gulab jamun from the oil and drain on paper towels briefly. Immediately transfer the hot gulab jamun into the warm sugar syrup. Let them soak for at least 1-2 hours, allowing the syrup to fully penetrate the dumplings.
6. Serve: Serve the Gulab Jamun warm or at room temperature, garnished with a few saffron strands or crushed pistachios, if desired.

Gulab Jamun is a sweet, indulgent dessert that’s perfect for special occasions or simply to satisfy your craving for something sweet and comforting. Enjoy these syrup-soaked dumplings as a delightful end to any meal.