Gulab jamun (also known as gulap jamun or gulam jamun) is a popular Northern Indian and Pakistani dessert, made of milk-based dough in sugar syrup flavoured with cardamom pods.
Makes about 30 balls
Cooking time: 40 minutes
Ingredients
Dough
- 1 tsp ghee butter
- 1 egg
- 1 cup of milk (can be substituted with yogurt)
- 1 pinch of salt
- 2 cups of wheat flower
- 6g baking powder
- enough oil for deep frying
Note:
If you prefer gulab jamun to be milkier then instead of using 2 cups of
flower use 1.5 cup of milk powder and only 0.5 cup of flower and then
add just enough of milk to make dough.
Syrup
- 1 cup of sugar
- 3 cups of water
- 5-6 cardamom pods
Method
Dough
1. Melt the ghee.
2. Mixed ghee with egg and milk (yogurt).
3. Add 1 pinch of salt.
4. Add the flour and baking powder.
5. If the dough is not thick enough, add a bit of extra flour.
6. Make small balls.
7. Heat up the oil.
8. Very slowly deep fry the balls in medium hot oil until they are golden brown.
9. Put aside.
Syrup
10. Put the cardamom pods into the water and boil the water.
11. When the water starts boiling, add sugar.
12. Simmer the mixture over low fire until reduced by half.
Put the fried balls into the warm syrup. Leave gulab jamun in the syrup overnight for best results. Gulab jamun can be served warm or at room temperature.