Gulab Jamun is the best thing you can get in sweets, it has the taste of joy. How often can we buy from outside, sometimes it’s not even as per taste so, the best idea is to make them at your home as you like.
Gulab Jamun originated in the Indian subcontinent, mainly made with khoya or milk powder, dry fruit toppings, etc. It can be consumed with any temperature. If you are a big gulab jamun fan, eating a single gulab jamun ball or even two will not cause major damage to a healthy diet plan, but it’s not something that we can add in our healthy diet chart, you can have it on occasions that come once or twice in a year, that too homemade.
Gulab jamun was first prepared in medieval India and was developed from a fritter that Central Asian Turkic invaders carried to India. Other theory claims that it was accidentally prepared by the Mughal emperor Shah Jahan’s chef. Gulab Jamun, of course, adds calories to your body but no one eats it on regular basis, people like to have them occasionally of course.
Let’s know to make Gulab Jamun at home.
- (150grams) milk powder, unsweetened
- Half teaspoon baking powder
- (100grams) maida / plain flour
- 2 and a half tablespoon ghee
- Milk ( adjustable )
- Ghee for frying
- --- For sugar syrup ---
- 3 cup of sugar
- 2 and a half cup of water
- 1 and a half tsp rose water
- Cardamom 2-3
- Take a bowl, put maida (plain flour), milk powder, baking soda. Mix it well
- After, put two and a half tablespoons of ghee and then to make dough add milk and knead it till it becomes a soft stiff dough.
- After the dough is ready, cover and keep it aside for 10-15 minutes.
- For the Sugar syrup, take a container, put it on medium heat add sugar, water, cardamoms and mix it well. Boil it for 6-7 minutes.
- When the syrup is sticky and thick turn off the heat and adds rose water, mix it, and let it warm up.
- After that make the small lemon sized balls from the dough. Don’t leave cracks on the balls or else it will open up while frying.
- Deep fry in medium hot ghee frying in ghee gives a good taste.
- Stir continuously and fry on low flame. fry until the jamuns turn reddish.
- After that put the Jamun into a hot sugar syrup.
- Cover and rest until jamuns soak the sugar syrup and become fluffy.
Good to go!