Gulab Jamoon

Gulab Jamoon is one of the most general classical sweet dessert recipes made with milk solids or most commonly known as mawa or khoya. Milk powder is used to make prompt mawa and which is eventually used to make this fried jamoon.

How to make Gulab Jamoon at home?

1- Take 1 cup of sugar, 3 green cardamom pods, 1-2 drops of lemon juice, and 1½ cups water in a deep pot or pan.

 

2 - Heat it over medium flame and cook till it spreads 1/2 string steadiness or turns a little sticky while stirring infrequently in between. It will take around about 8-10 minutes over medium flame to reach the required steadiness.

 

3 - Take 1/4 cup milk powder, 1/4 cup all-purpose flour, and 1/8 teaspoon baking soda in a bowl.

 

4 - Mix it well with a spoon and then add 1 tablespoon of ghee.

 

5 - Mix well. Use your hand to mix it so that ghee mixes consistently with milk powder.

 

6 - Sprinkle 2 tablespoons milk consistently over the mixture and moderately mix it. If required, add a few more teaspoons of milk and mix lightly. The mixture should be soft. It may be tacky but do not worry about it. Do not over-mix or press the mixture, just lightly mix it. If you over-mix it, gluten forms, and jamoon will turn dense and will not absorb sugar syrup accurately.

 

7 - Grease your palms with oil and divide the mixture into small circular balls (around 9-10). Take each portion and make a round-shaped ball from it. If a crack appears, it means the mixture is dry. Add a teaspoon of milk to the mixture, mix well, and make the ball. Do not make larger balls as it will increase their size to almost double after deep frying and sopping in sugar syrup.

 

8 - Heat the ghee or oil for deep frying in a deep pan or a small pan over medium flame. When oil is medium hot, tweak a small portion of the mixture and drop it into hot oil, if it comes upward proximately without changing its color the oil is medium hot and ready for deep frying. Slowly drop 3-4 balls from the sides of a pan and reduce the flame to low.

 

9 – Mix moderately with a slotted spoon and deep fry over low flame. Within about 2-3 minutes their color will start to turn light golden.

 

10 - Deep fry till they turn golden brown, it will take around about 6-7 minutes. Transfer them over to a kitchen tablecloth to absorb excess oil using a slotted spoon. Maintain the temperature of the oil even by increasing or decreasing the flame to medium or low. Increase the flame to medium and deep fry the remaining balls as mentioned in step-9, 10 and 11.

 

11 - Heat the sugar syrup for about 3-4 minutes and add deep-fried jamoons to it. Keep the jamoons in syrup for at least about 2 hours before serving to allow it to absorb the syrup appropriately. Let’s enjoy the jamoons recipe.