Gulab Jamun (Indian Dessert)

Why should you try it?

Because everyone LOVES it! The most tempting dessert and super easy to make at home.

All’s well that ends well. In matters of food, the phrase should be “Meals that end well, definitely end with gulab jamuns.

Most Indians have a sweet tooth and what better than this soft deep fried dessert heavy with sugar syrup’. Found all over the country, this sweet is the king of all Indian desserts and is craved after by people of all ages.

Hot gulab jamuns in weddings or parties are usually served with other desserts to make for an even more inviting combination like - with vanilla ice cream and hot chocolate sauce, with rabdi, kheer and sometimes with mishti doi (sweetened curd). Bengalis enjoy it with luchi/puri (deep fried bread) too. 

 Without making you impatient any further, let’s get started. 😋

Ingredients

Semolina/Rava (1cup - makes 12 gulab jamuns)

Milk (2 cups)

Sugar (2cups)

Water (2cups)

Ghee - optional (2 tablespoons)

Refined oil ( 2 cups)

Elaichi (1 pod)

All purpose flour ( 3 tablespoons)

Procedure 

1. Dry roast the semolina for 4- 5minutes without change in colour. Transfer to a plate and cool.

2. Heat a kadai and add one tablespoon of ghee. Pour the milk and bring to a boil. When it starts bubbling, slowly add the semolina stirring continuously to avoid lumps. When the milk dries up turn off the heat immediately and let it cool down completely.

3. In another deep bottomed pan or kadai, put the sugar and water in 1:1 ratio and bring to a boil. Break the elaichi pod and drop into it for flavour. When the sugar is dissolved continue boiling for another 2 minutes and turn off the heat. Keep it aside carefully and in safe distance.

4. Now take the semolina and sprinkle little flour at a time and knead to a dough that’s firm yet soft.

5. Take small portions and give them lemon sized round shape. Make sure there are no cracks, otherwise they will break during frying.      

6. Heat oil in a kadai. Keep the flame low. Allow the oil to reach a low temperature (this will allow even and uniform cooking). Drop the balls into the oil and keep rotating till a uniform dark brown colour is achieved.

7. Immerse the hot gulab jamuns immediately in the sugar syrup and give it a boil for 1 minute. This will help them soak the syrup and become soft from inside.

8. Allow them to sit for 2 hours before you indulge into them.

Biting into these home-made gulab jamuns with your family, will be one of the sweetest moments in your life.

💬Leave a reply or comment below about how it turned out for you.

💓

Rini