Gulab Jamuns
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • For the Gulab Jamuns
  • 2 cups milk powder
  • ½ cup all purpose flour
  • 2 tbsps ghee
  • pinch of baking soda
  • ½ cup water
  • Oil for deep frying
  • For the Sugar Syrup
  • 2 cups sugar
  • 1½ cups water
  • 1 tsp lime juice
  • 1 tsp rose water
  • ¼ tsp cardamom powder
Instructions
  1. In a non-stick pan, add the sugar and the water for the sugar syrup. Heat on high while stirring continuously. Around 3-4 minutes. Add the lime juice. Reduce the heat after this and continue to stir occasionally. Once the sugar has dissolved, add the cardamom powder and the rosewater. Take off the heat when the sugar has completely dissolved. Set aside to cool.
  2. In a wok, get the oil ready for deep frying the gulab jamuns.
  3. Meanwhile in a bowl, add the milk powder, plain flour and baking soda. Mix well.
  4. Add the ghee and with your hands knead into the milk powder and flour mix.
  5. Now start adding water a little by little till the dough comes together. The dough needs to be soft. It will be a little crumbly and thats ok.
  6. Rub a little ghee on your palms and form small balls from the dough. Keep aside.
  7. Test the oil by dropping a bit of the dough. It will sink and sizzle. That's what we want.
  8. Depending on the size of your wok, drop in the gulab jamun balls.
  9. Use a wooden spoon to move around the jams. Do not actively touch the jams. They could break.
  10. Fry on low to low-medium heat for around 10-12 minutes until the jamuns are a dark brown color all around.
Notes
It is important that the oil for frying your jamuns is not too hot. You need to heat the oil on low or low-medium heat at the most.
You also need to nudge the jamuns while frying and not touch them too much lest they break.
Recipe by Box of Spice at https://boxofspice.com/2015/11/a-new-look-boxofspice-turns-three-a-diwali-cake/