Gulab Jamun-Desert

Gulab Jamun is a traditional Pakistani desert dish. Usually made around the holiday times, such as Eid ul Fiter, Eid ul azha Gulab Jamun are an enjoyable treat. However, these syrupy doughnut-like dumplings can be made for any occasion. The traditional method of preparing Gulab Jamun is a complex process, but this new recipe is simple and easy to make.

Gulab jamun

Ingredients Of Gulab jamun:

khoya                                                 1 cup

maida (all purpose flour)                  3/4 cup
soda:                                                 1/4 tsp

Ghee:                                                  for deep frying

warm sugar syrup:                            3 tbsps
warm milk (not hot):                          1-2 tbsps

Ingredients for sugar syrup:

Water:                                                 2 cups
sugar:                                                 2 cups
cardamoms (optional):                     3-4 crushed

Method:

*First of all make syrup.

I) Syrup Method:

Mix 2 cups of sugar with 2 cups of water in a deep cooking dish. Add 3-4 cardamom pods, slightly crushed. Stir constantly with a spoon on medium heat for 15-18 minutes until sugar is all dissolved in water. Do not overheat..as the sugar might caramelize. Transfer this hot syrup into a serving dish.

II) Gulab jamun:

Sieve the maida. Add the khoya and baking powder into maida (all purpose flour) and mix well. It should appear like bread crumbs.

Now add 3 tbsps sugar syrup and 1-2 tbsps of milk to make a soft dough. Keep aside for half an hour. After that knead it again and make balls softly. Place the balls on a plate and keep aside.

Heat the ghee/Oil in a deep frying pan to medium heat and then turn to low flame and slip in the Jamuns into the Ghee/ oil from the side of the deep frying pan, one by one. Remove the frying pan from fire and you will find that the Jamuns will rise above the ghee in a minute. Now bring the dish back to fire and on low flame fry the Jamuns smoothly, stirring constantly.

Keep turning the gulab Jamuns until they are a golden brown.The temperature should be adjusted to ensure that the Gulab Jamuns do not break or cook too quickly. The balls must be fried very slowly under low flame. This will ensure complete cooking from inside and even browning.

Add the fried Gulab Jamuns directly into the sugar syrup. They can be served warm or at room temperature.

Gulab Jamun-Desert