Sweets? Yes, please!
That's me :)
I am a big sweet toothed which is why my passion mostly revolves around making something sweet.
Today's recipe, Gulab Jamun is one of my all time favorites. These are milk dumplings soaked in flavored sugar syrup. Usually I make them using full cream milk powder. This time I tried with home made evaporated solidified milk. That is how they are traditionally prepared. If solidified milk is easily available making jamuns is a piece of cake --- so easy! Sadly we don't get here so I made solidified milk at home ahead of time and used to make these beauties.
Gulab Jamuns are so flavorful, yummy, drool-icious, moist, spongy.. enough said, we all do know how good they are. Let's get to the recipe.
Number of Servings : 20 medium sized jamuns
1. Prepare the Jamuns: Combine the ingredients listed (under "for jamuns") except water. Crumble the milk solids using the hands for first few minutes. Then process in the food processor. Using a teaspoon of water at a time, knead really well to make a smooth and soft dough. (I used almost 2 tablespoons of water. Since the milk solids have enough moisture you will not have to add much). Note that a good kneading for 5-8 minutes is very important.
3. Prepare the syrup: In a heavy bottomed vessel add all the ingredients for syrup, mix well and keep on medium flame.
4. Meanwhile, the jamuns are ready to be fried. heat a pan over medium low flame, with enough oil for frying. Note, the oil should be in right temperature for proper frying, which can be checked by dropping a tiny bit of jamun dough. If it sizzles moments after dropped, then it is ready.
5. Fry in two batches. Keep the slotted spoon gently moving in and over which will ensure even color of jamuns from all sides. Never increase the flame for quick frying. The jamuns should be cooked through so patiently fry until they turn golden brown. When done, drain the oil and place on a kitchen paper towel.
6. Check the sugar syrup. After it reaches rolling boil, heat for another couple of minutes. (Do not prolong heating to any thread consistency). By now the sweet smell of cardamom and rose water would start to waft; turn the flame to the lowest and add all jamuns in one go. Cover and cook for one minute and then remove from heat.
7. Allow the jamuns to come to room temperature before refrigerating. They need to fully absorb the syrup so it is better served after 5-6 hours or the next day.
This is how it looks when cut.
Enjoy with chopped nuts and/or vanilla ice cream!
Click Here for Milk Powder Gulab Jamuns Recipe
That's me :)
I am a big sweet toothed which is why my passion mostly revolves around making something sweet.
Today's recipe, Gulab Jamun is one of my all time favorites. These are milk dumplings soaked in flavored sugar syrup. Usually I make them using full cream milk powder. This time I tried with home made evaporated solidified milk. That is how they are traditionally prepared. If solidified milk is easily available making jamuns is a piece of cake --- so easy! Sadly we don't get here so I made solidified milk at home ahead of time and used to make these beauties.
Gulab Jamuns are so flavorful, yummy, drool-icious, moist, spongy.. enough said, we all do know how good they are. Let's get to the recipe.
Number of Servings : 20 medium sized jamuns
Ingredients:
For jamuns:
Grated Solidified Milk - 3 Cups
All Purpose Flour - 3/4 Cup
Baking Soda - 1/4 Tsp
Water - 1/4 Cup
----------------------------
For Syrup:
Sugar - 2 Cups
Water - 3 Cups
Cardamom Powder - 1/2 Tsp (Or 2 Pods of Split Cardamom)
Rose water - Few Drops
----------------------------
Oil for frying
Chopped/Grated Pistachios & Almonds for garnishing
Method:
1. Prepare the Jamuns: Combine the ingredients listed (under "for jamuns") except water. Crumble the milk solids using the hands for first few minutes. Then process in the food processor. Using a teaspoon of water at a time, knead really well to make a smooth and soft dough. (I used almost 2 tablespoons of water. Since the milk solids have enough moisture you will not have to add much). Note that a good kneading for 5-8 minutes is very important.
2. Make small lime-sized balls from the dough. Make sure not to have any cracks on its outer surface. (If the dough feels too dry, add few more spoons of water and knead again). Let it rest for few minutes before frying.
4. Meanwhile, the jamuns are ready to be fried. heat a pan over medium low flame, with enough oil for frying. Note, the oil should be in right temperature for proper frying, which can be checked by dropping a tiny bit of jamun dough. If it sizzles moments after dropped, then it is ready.
5. Fry in two batches. Keep the slotted spoon gently moving in and over which will ensure even color of jamuns from all sides. Never increase the flame for quick frying. The jamuns should be cooked through so patiently fry until they turn golden brown. When done, drain the oil and place on a kitchen paper towel.
6. Check the sugar syrup. After it reaches rolling boil, heat for another couple of minutes. (Do not prolong heating to any thread consistency). By now the sweet smell of cardamom and rose water would start to waft; turn the flame to the lowest and add all jamuns in one go. Cover and cook for one minute and then remove from heat.
7. Allow the jamuns to come to room temperature before refrigerating. They need to fully absorb the syrup so it is better served after 5-6 hours or the next day.
This is how it looks when cut.
Click Here for Milk Powder Gulab Jamuns Recipe
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