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Gulab Jamun (गुलाब जामुन)
Soft milk dumplings soaked in rose-cardamom syrup - India's beloved sweet.
Medium⏱️ 50 mins🍽️ 12
🥄 اجزاء
- 1 cup milk powder
- ¼ cup all-purpose flour
- 2 tbsp semolina
- ¼ tsp baking soda
- 3 tbsp ghee, softened
- 4-5 tbsp milk
- Oil for deep frying
- For syrup:
- 2 cups sugar
- 2 cups water
- 4-5 cardamom pods, crushed
- 1 tbsp rose water
- Few saffron strands
📝 ہدایات
- 1
Make syrup first: boil sugar and water with cardamom until slightly thick. Add rose water and saffron. Keep warm.
- 2
Mix milk powder, flour, semolina, and baking soda.
- 3
Add ghee and mix until crumbly.
- 4
Add milk gradually to form smooth, crack-free dough. Don't overwork.
- 5
Shape into small smooth balls (they will expand when fried).
- 6
Heat oil to medium-low (around 120°C). Too hot oil will crack them.
- 7
Fry slowly, turning constantly, until deep golden brown.
- 8
Transfer hot gulab jamun directly to warm syrup.
- 9
Soak for at least 2 hours before serving.
💡 پرو ٹپس
- ✓Low and slow frying is the key to soft gulab jamun
- ✓Make sure there are no cracks in the balls before frying
👩🍳
تیاری کا وقت
20 mins
🔥
پکانے کا وقت
30 mins
⏰
کل وقت
50 mins
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