Day 290: Gulab Jamun
Only 10 more days until day 300, crazy! I've got to say gulab jamun is my favorite sweet of all time!
It's fried balls soaked in rose sugar syrup. How can you say no to that? Gulab Jamun makes my mouth water each time I think about it!
A popular version of gulab jamun is made with khoya, but in this recipe, I'm using milk powder. Milk powder is more convenient as it is found in most grocery stores.
An important step to making gulab jamun is the shaping part. You have to make sure that there are no cracks in your dough otherwise, it will burst open when fried.
Soaking the gulab jamun is also a very crucial step. Soaking adds more liquid in the gulab jamun so you end up with a "lighter" sweet. The sugar syrup also adds sweetness as there is no sweetener in the gulab jamun dough itself.
As daunting as gulab jamun may look, it's simple! The hands-on time is only 30 minutes and the rest is just soaking! You can do it!
|Level: 👩🏽🍳👩🏽🍳|Time: 5 hours, 30 minutes|Serves: 10|
1/2 cup all-purpose flour
3/4 cup milk powder
1/2 teaspoon baking powder
2 tablespoons ghee (clarified butter)
1/4 cup milk, more if needed
1 cup granulated sugar
1 cup of water
2 teaspoons rose water
In a medium bowl stir the flour, milk powder, and baking powder together. Add in ghee and mix. Pour the milk into the bowl and stir until the dough comes together. You may need more milk. Knead a few times and let the dough rest for 10 minutes while you make the sugar syrup.
Boil your sugar and water in a large pot for 5-6 minutes. Take off heat to cool, slightly. Add in the rose water.
Heat a pot of oil and divide your rested dough into 10 pieces. Roll into small balls and place them (a few at a time) in the pot of oil. Fry for 2-3 minutes on low, until your gulab jamuns have a dark color. Place the fried gulab jamuns in the pot of sugar syrup to soak. Let them soak for 3-5 hours. Serve with edible silver leaf and nuts.
- The Bored Baker 👩🏽🍳