Gulab Jamun [Spheres of Sweet, Spongy Bliss]

 

Gulab Jamun [Spheres of Sweet, Spongy Bliss]

Gulab Jamun is a classic Indian sweet, renowned for its melt-in-your-mouth texture and intoxicating sweetness. These deep-fried, golden-brown spheres, traditionally made from milk solids (khoya) or milk powder, are then steeped in a fragrant sugar syrup infused with rose water, cardamom, and sometimes saffron. Each bite is a delightful burst of syrup and a tender, spongy interior. It's a quintessential dessert for celebrations, festivals, or simply to satisfy a sweet craving, offering pure indulgence.

Preparation Time: 20 minutes

Cooking Time: 15 minutes (frying) + 10 minutes (syrup)

Total Time: 45 minutes

Difficulty: Medium

Serves: 2 (yields 6-8 pieces)

INGREDIENTS

• For the Jamuns:

ü  Milk Powder (full-fat, unsweetened): 1/2 cup (about 50g)

ü  All-Purpose Flour (Maida): 1 tablespoon

ü  Baking Soda: 1/8 teaspoon (a tiny pinch, less than 1/4 tsp)

ü  Ghee (clarified butter) melted: 1 tablespoon.

ü  Milk (full fat): 2-3 tablespoons (start with 2, add more if needed)

• For the Sugar Syrup

ü  Sugar: 1 cup (200g)

ü  Water: 1/2 cup (120ml)

ü  Green Cardamom Pods: 2-3, lightly crushed.

ü  Rose Water: 1/2 teaspoon

ü  Saffron Strands: A few (optional, for color and aroma)

ü  Lemon Juice: 1/4 teaspoon (prevents crystallization)

• For Frying

ü  Ghee or Vegetable Oil: Enough for deep frying (about 1.5 - 2 cups, depending on your pan)

• For Garnish (Optional)

ü  Chopped Pistachios or Almonds

Tools & Equipment

• Small mixing bowl
• Saucepan (for syrup)
• Deep frying pan or wok (kadhai)
• Slotted spoon or spider strainer
• Paper towels
• Measuring spoons and cups

INSTRUCTIONS

1. Prepare the Sugar Syrup
• In a saucepan, combine sugar, water, and crushed cardamom pods.
• Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
• Reduce heat to low and simmer for 5-7 minutes until the syrup is slightly sticky (it should be a single string consistency – when a drop of syrup is cooled and stretched between your thumb and forefinger, a single thread forms and breaks quickly).
• Remove from heat. Stir in rose water, saffron strands (if using), and lemon juice. Keep the syrup warm.
2. Prepare the Gulab Jamun Dough
• In a mixing bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well.
• Add the melted ghee to the dry ingredients. Rub it in with your fingertips until the mixture resembles coarse crumbs.
• Gradually add milk, one tablespoon at a time, and gently bring the mixture together to form a soft, pliable dough. Do not knead vigorously – just gather it until it comes together. Over-kneading will make the jamuns hard. The dough should be soft but not sticky.
• Cover the dough with a damp cloth and let it rest for 5 minutes.
3. Shape the Jamuns
• Lightly grease your palms with a tiny bit of ghee.
• Take small portions of the dough (about 1/2 to 3/4 inch in diameter) and gently roll them between your palms to form smooth, crack-free balls. It's crucial that there are no cracks, as they can cause the jamuns to break during frying. Make them uniformly sized. For 2 servings, you'll likely get 6-8 small jamuns.
4. Fry the Jamuns
• Heat ghee or oil for deep frying in a deep pan or wok over very low heat. The oil temperature is extremely critical for soft jamuns. It should be just warm, not hot. If you drop a small piece of dough, it should rise very slowly to the surface with tiny bubbles.
• Carefully slide 3-4 jamuns into the warm oil. Do not overcrowd the pan.
• Fry on very low heat, gently stirring the oil (not the jamuns directly) to ensure even browning. The jamuns will puff up and slowly turn golden brown from all sides, about 8-10 minutes. This slow frying ensures they cook thoroughly inside without burning outside.
• Once golden brown and cooked through, remove the jamuns with a slotted spoon and immediately transfer them directly into the warm sugar syrup.
5. Soak and Serve
• Let the jamuns soak in the warm syrup for at least 20-30 minutes, or longer for best results. They will absorb the syrup and become soft and spongy.
• Garnish with chopped pistachios or almonds, if desired.
• Serve warm or at room temperature.

Macro Information (Approximate per Gulab Jamun)

v  Calories: 150-200 kcal

v  Protein: 2-3g

v  Fat: 8-12g (highly dependent on oil absorption during frying)

v  Carbohydrates: 18-25g (mostly from sugar)

v  Fiber: <1g

Note: These are approximate values and can vary significantly based on the size of the jamun, oil absorption, and exact ingredient quantities.

Tips and Variations

• Milk Powder Quality: Use good quality, full-fat, unsweetened milk powder for the best results. Skim milk powder can yield harder jamuns.
• Dough Consistency: The dough must be soft and pliable. If it's too dry, add a few more drops of milk. If too sticky, add a tiny pinch of milk powder.
• No Cracks: Smooth, crack-free balls are essential to prevent them from breaking apart in the oil.
• Oil Temperature is Key: This is the most crucial step. Frying on very low heat ensures the jamuns cook evenly from the inside out and remain soft. If the oil is too hot, they'll brown quickly on the outside and remain raw inside.
• Warm Syrup: Ensure the sugar syrup is warm, not boiling hot or cold, when you add the fried jamuns. Warm syrup helps them absorb the sweetness better.
• Soaking Time: The longer the jamuns soak, the softer and juicier they become.
• Flavor Variations:
• Khoya Gulab Jamun: Traditionally made with khoya (dried milk solids). If you have access to it, replace milk powder, flour, and baking soda with 1/2 cup grated khoya and 1 teaspoon maida. Knead into a smooth dough with very little milk.
• Cardamom Powder: You can add 1/4 teaspoon of cardamom powder directly to the jamun dough for extra flavor.
• Stuffing: For a special touch, you can stuff a tiny piece of finely chopped pistachios or a single saffron strand inside each jamun ball before rolling.
• Serving: Gulab Jamuns can be served warm, at room temperature, or chilled. They are delightful with a scoop of vanilla ice cream.

FQA

Q- Why are my Gulab Jamuns hard/dense?

A: This usually happens due to over-kneading the dough, using too much flour or baking soda, or frying them at too high a temperature. Ensure gentle handling of the dough and very low heat frying.

Q- Why do my Gulab Jamuns break apart in the oil?

A: This can occur if the dough is too dry, if the balls have cracks, or if the oil is too hot. Make sure the dough is soft and smooth, and the balls are crack-free before frying in gently warm oil.

Q- Can I reuse the frying oil/ghee?

A: Yes, you can strain the oil/ghee after frying and reuse it for other purposes, but it will carry the sweet aroma of the jamuns.

Q- How long can Gulab Jamuns be stored?

A: Stored in an airtight container in their syrup, Gulab Jamuns can last at room temperature for 2-3 days, or refrigerated for up to a week. They can also be frozen in their syrup for longer storage.