All time favorite- gulab jamun recipe
- Instant dry milk (milk powder) 1 cup
- All purpose flour 4 tbsp
- Yogurt 4 tbsp (or enough to knead the dough)
- Clarified butter 2 tbsp
- Baking soda 1/2 tsp
- Water 4 cups
- Sugar 3 cups
- Rose essence few drops, optional.
- You can use Saffron Essence too.
- Cardamom powder 1/2 tsp or to taste
- Saffron few strands,
- optional Salt- ¼ tsp
- Oil for deep frying
Method:
- Make the syrup in a pan by adding water, sugar, rose syrup, cardamom powder and saffron.
- Put the pot on the flame and bring to boil. Once it starts boiling, reduce the heat and allow it to simmer.
- Meanwhile, get the oil for deep-frying ready. Heat up the oil on low to medium heat. ( Temperature of oil is the key to make good Gulab Jamuns. Temperature has to be between low to medium)
- For the dumplings, in a mixing bowl,add in all dry ingredients i.e instant dry milk, salt, all purpose flour and baking soda.
- Mix well and add in the clarified butter and after that slowly start mixing in the yogurt. Make into a dough. (Yogurt is the binding factor here so don't need to add any water to make the dough)
- Allow the dough to rest for 10-15 minutes by covering it with a damp cloth or kitchen towel. Make desired data-size balls, make sure they are smooth and do not have any creases. (You can use a little oil on your hands and make the ball and flatten it out and then roll it again to a ball this will help smoothening out the cracks)
- Test the oil by dropping a small piece of dough, if it sits at the bottom of the pan for a few seconds before coming to the surdata-face, the oil is ready.
- Carefully drop 3-4 dumplings in the oil and keep rotating them for an even color.
- Once the dumplings are a dark golden brown, take them out into a paper towel
- Bring the syrup to another quick boil and drop in the dumplings.
- Turn off the flame and cover the pan and let them soak in the syrup for at least 1 hour. The more you let them sit in the syrup, the better. ( They soak up the delicious syrup, fluff up and becomes very soft)
- Serve these HOT.