Gulab Jamun
Gulab Jamuns is one of the most enjoyed Indian sweets. This popular milk-based dessert is made with khoya/mawa (for this recipe, we will make a mawa substitute using milk, clarified butter & flour). This recipe uses powdered milk, which makes this recipe relatively easy to make.
INGREDIENTS:
1/2 cup whole milk
1 1/2 cups milk powder
1/4 cup ghee (clarified butter)
3 cups sugar
1 cup water
2 Tbsp milk
1/2 tsp rose water*
Saffron (a few threads)
4 Tbsp all purpose flour (or Maida if you have access to an Indian grocery store)
1/4 tsp cardamom powder
3/4 tsp baking powder
3 Tbsp water
1/2 tsp rose water*
Ghee - enough to fry the Gulab Jamun balls
Note: Rose water is a key element in this recipe and can be purchased at most grocery stores, or online.
DIRECTIONS FOR THE MAWA SUBSTITUTE:
For the mawa substitute … In a heavy skillet, pour in the 1/2 cup milk, milk powder and clarified butter.
Whisk this mixture well before turning on the heat.
Cook for about 4-5 minutes, stirring until it comes together and forms a dough ball.
When done, remove from heat and transfer to a mixing bowl.
DIRECTIONS FOR THE SUGAR SYRUP:
Add the 3 cups sugar to a saucepan with 1 cup of water and boil until the sugar is fully dissolved. If the sugar syrup is not totally clear, add 2 Tbsp milk, stir once and let it boil for 2-3 minutes.
When the milk fat rises to the top of the liquid sugar after 2-3 minutes of boiling, you may skim off the milk fat with a slotted spoon.
Add saffron, rose water and mix well. Turn the heat off and cover.
DIRECTIONS FOR FORMING THE GULAB JAMUN BALLS:
To the cooled mawa substitute, add 1/2 tsp rose water, cardamom powder, baking powder and 2 Tbsp water.
Mix all ingredients and start kneading (like you would dough), add remaining 1 Tbsp water if required to make the dough smooth and soft
Roll the dough into a log and cut the dough (mawa) into 16 equal portions.
Roll each of sections of dough between your palms, rolling into a smooth ball
Keep the dough balls covered until all are rolled, to avoid them forming a crust and drying out.
Heat ghee in a pan (enough to cover the balls) on low flame and deep fry the gulab jamun balls until golden.
Reheat the sugar syrup on low heat to get it ready to transfer the gulab jamun into when golden brown.
Immediately transfer the gulab jamun balls to the sugar syrup and dunk them to ensure that they can absorb the syrup
Turn off heat under sugar syrup, and let the gulab jamun sit int he syrup for 2 hours (with lid)
Reheat syrup on low heat prior to serving. Serve warm.
Things you'll need for this recipe...
