اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
My favourite mithai is gulab jamun, but I don’t love it nearly as much as my little cousin. My little cousin is obsessed with gulab jamun, so when she came around to stay, I made some for her. The first time I tried to make gulab jamun was when we had lots of milk powder. I searched for a recipe online for a guideline, but the annoying thing is I could not find a single milk powder gulab jamun recipe that did not use cups on the internet, which made things rather difficult for me. I had absolutely no clue how much milk powder to use so I ended up using quite a lot and made way too many dough balls. I have now made this gulab jamun recipe more times that I can count. Now I have perfected this recipe to give an easy gulab jamun recipe.
One thing I did learn is when you do fry these gulab jamun, make sure you use a fresh batch of oil as otherwise you end up getting a weird taste of whatever was previously fried in the oil. It is quite important that you leave the dough balls to soak in the sugar syrup for at least a few hours to ensure that the sugar syrup is adequately soaked.
When you are making these gulab jamuns, you will find that the dough is very sticky but trust me, it’s fine. When you make the dough balls, be sure that they are completely smooth and crack free, like rasmalai balls. This will ensure that they do not crack when they are being fried. Frying them is an art in itself as you need to make sure that the oil is not too hot or not too cold. What I do is I take a tiny piece of the dough and add it into the oil which is on low-medium heat and when that small piece of dough has risen to the top, it is time to add the gulab jamun balls in.
You could substitute the green cardamom pods for a teaspoon of cardamom powder. I never have any cardamom powder because I don’t actually use it anything else so I don’t see the point of getting some cardamom powder just so I can make gulab jamun on the odd occasion.
This recipe is in grams and will show you how to make gulab jamun that are sweet, soft and sticky.
Here we have one of Eid’s most cherished dessert and what is considered to be the national dessert of Pakistani. Gulab jamun. These milk powder gulab jamun are a popular mithai that can be found in all Pakistani sweets’ shops. This gulab jamun recipe uses grams to help make it easier to accurately measure ingredients for the perfectly sweet Pakistani dessert balls. Fried dumplings are soaked in a sugar syrup to make them soft and delicious to eat with a warm cup of tea.
- For the Gulab jamun:
- 75g Milk Powder
- 2 tbsp Plain Flour
- ½ tsp Bicarbonate of Soda
- 1 tbsp Butter (melted)
- 4 tbsp Milk (warm)
- 1 Egg
- For the syrup:
- 300g Caster Sugar
- 500ml Water
- 6 Green Cardamom Pods (halved)
- 1 tsp Lemon Juice
- In a large bowl, add the milk powder, plain flour, baking soda and mix to combine
- Add the egg, butter and milk and knead until a sticky dough forms
- Make small round balls ensuring that there are no cracks
- Deep fry the balls on medium heat until golden brown
- Whilst the balls are cooking in a large pan, add the granulated water and sugar
- Allow to come to a boil then leave to simmer until it thickens slightly
- Add the cardamom powder and lemon juice then turn off the heat
- When the balls are cooked, add to the hot sugar syrup
- Cover the lid and leave to allow the gulab jamun balls to soak in the syrup for at least 2 hours
- Your gulab jamuns are ready!