by Eleanor C.

Created on: May 23, 2009

Gulab Jamun is a delicious Indian dessert. It is basically a milky dough which is then added to a flavoured syrup to make a mouth watering dessert / sweet snack.

There are two methods to making the Gulab Jamuns; The traditional method, and the easier, faster powdered milk method.

You can fry the Gulab Jamuns in oil or in ghee.

Ghee makes for a much better taste.

Ingredients:

Traditional Method

1 Litre Milk

1 1/2 Tablespoons SR Flour

Powdered Milk Method

2 Cups Powdered Milk

1 Cup SR Flour

1/2 Cup Warm Milk (or just enough milk to make a dough)

2 Teaspoons Butter or Ghee

Scented Syrup

2 Cups Sugar

2 Cups Water

1 Tablespoon Rose Water or 1/2 Teaspoon Rose Extract

1/2 Teaspoon Saffron (Optional)

1/2 Teaspoon Ground Cardamom (Optional)

3-4 Cardamom Pods

Ghee

1 lb Unsalted Butter

Method:

1 To Make the Ghee

Put the butter in a saucepan and bring to the boil on a medium heat, then reduce to low.

As the butter slowly simmers, Moisture will be evaporated out of the ghee. Once the moisture has gone, the ghee is ready. Decant the oil and use only the smooth oil for frying the Gulab Jamuns. (The buttery bits left over can be used on toast or with vegetables.)

2 To Make The Syrup

Combine sugar and water and cardamom pods. Bring to the boil for 5 minutes, then simmer for 10. Remove from the heat and add rose water or essence. (At this stage also add the ground cardamom and saffron if using)

3(i) Traditional Method

Use a heavy-bottomed, non-stick pan if you have it as the milk will stick.

Boil the milk over a medium heat. Keep stirring the milk to prevent as much sticking as possible. Eventually it will form a paste. Add the flour and mix into a smooth paste.

Oil your hands and roll them into uniform balls ( roughly the size of a large cherry) and place them onto a buttered plate and set aside.

3(ii) Powdered Milk Method

Warm up the milk. Add the butter or ghee to it.

Mix together the flour and the powdered milk.

Slowly add the milk and ghee to the mix until you have formed a dough consistency.

Oil your hands and roll them into uniform balls ( roughly the size of a cherry) and place them onto a buttered plate and set aside.

4 Cooking The Gulab Jamuns

It is essential that the ghee/oil is heated on a low heat. Use a wok or wide saucepan for best result with the ghee/oil about 2 1/2 - 3 inches deep.

Slip the balls in one by one. They will sink. Do not touch them at this point.

Gently shake the pan to move the balls and to brown evenly. After about 5 minutes they will begin to float and increase in size.

Agitate gently to keep them browning evenly.

After about 20 minutes, the Gulab Jamuns will be a nice golden brown colour

Remove a ball and put it in the syrup. If it doesn't collapse after 3 minutes, remove the others and add to the syrup. If it does collapse, simply fry for another 5 minutes and try again.

Soak the Gulab Jamuns in the syrup for at least 2 hours before serving.

Remove the cardamom pods from the syrup before serving.

Can be served at room temperature or heated up

Enjoy!

Learn more about this author, Eleanor C..
Click here to send this author comments or questions.