Recipe-o'-clock: Try this gulab jamun recipe for a 'sweet' day
Gulab jamun, a classic Indian dessert, has its roots in the royal kitchens of the Mughal Empire. Its name is derived from Persian words: "gulab" for rosewater-scented syrup and "jamun" for a fruit that resembles the dessert's shape. Often served during festivals and celebrations, this sweet treat has become a symbol of Indian hospitality. Check out this recipe.
Gather the following ingredients
One cup of powdered milk, two tablespoons of all-purpose flour, a pinch of baking soda, two tablespoons of ghee, about 1/4 cup of milk to knead the dough, two cups of sugar, two cups of water, a few strands of saffron, and cardamom pods for that aromatic touch. Let's gather these ingredients and set the stage for our culinary creation.
Crafting the dough balls
Begin by mixing powdered milk, flour, and baking soda in a bowl. Add ghee and gently mix it in. Gradually pour in the milk to form a soft dough be cautious not to over-knead. Once combined, shape small portions into smooth balls without cracks; imperfections can cause them to break apart when frying. Your perfect dough balls are now ready for their golden transformation.
Sweet syrup simmering
In a separate pan, combine sugar and water over medium heat until the sugar dissolves completely. Add saffron strands and cardamom pods to infuse their exotic flavors into the syrup. Let it simmer until it thickens slightly but remains fluid; it should coat the back of a spoon lightly. Keep this fragrant syrup warm as you prepare to fry your dough balls to perfection.
Frying to golden perfection
Heat ghee or oil in a deep pan on medium-low heat too hot and your gulab jamuns will brown on the outside but remain uncooked inside. Carefully drop in the dough balls, frying them until they are evenly golden brown all over. This requires patience; rotate them gently for uniform cooking without rushing this crucial step.
Soaking up sweetness
Once fried to perfection, remove your golden orbs from the oil and let them cool slightly before immersing them into the warm syrup. Let them soak for at least an hour the longer they sit, the more syrup they absorb transforming into succulent treats with each passing moment. Serve these heavenly gulab jamuns warm or at room temperature.
