Easy and Delicious Gulab Jamun Recipe

Every time we would go out to eat, my husband would never order Gulab Jamun because he'd say "Mum's are the best!!"

My mother-in-law would make these delicious, syrupy balls quite often. I thought they were quite hard to make so I never tried, feeling nervous about the comparison to her amazing dessert! But after trying them out with her, I found out how EASY they are to make!! No wonder she makes it all the time!!

Now I'm sharing her easy and delicious Gulab Jamun recipe with you all so you can show off your skills too! ENJOY!!

Gulab Jamun Recipe

Course: Dessert

Cooking Time: 40 Minutes (Approx), Soaking in Syrup: Overnight

Makes 14-18 Balls

Difficulty: Easy

INGREDIENTS

For the Balls:

• 1/2 Cup (70g) Pearl Milling Original Pancake Mix (or similar mix)

• 1 Cup (75g) Dry Whole Milk Powder

• 1/2 tsp. Cardamom Powder

• 1 TBS Melted Ghee

• ¼ Cup + 2 TBS (90ml) Warm Water

For the Syrup:

• 1 Cup (200g) Granulated Sugar

• Just under 1 Cup Water (less 1 TBS)

• ½-¾ tsp Rose Essence (depending on strength)

Oil for Deep Frying (Sunflower or Vegetable Oil)

METHOD

1. In a bowl, mix the following ingredients to make a soft dough:

   • 1/2 Cup (70g) Pearl Milling Original Pancake Mix (or similar mix)

   • 1 Cup (75g) Dry Whole Milk Powder

   • 1/2 tsp. Cardamom Powder

   • 1 TBS Melted Ghee

   • ¼ Cup + 2 TBS (90ml) Warm Water

     
     

2. Let the dough rest for 5-10 minutes on the counter.

   
   

3. Meanwhile, in a saucepan, make the syrup by adding 1 Cup Granulated Sugar to just under 1 Cup Water. (I measure 1 Cup and take out 1 TBS from that). Put this to boil on a medium heat. Stir to melt the Sugar. Bring it to a boil and the turn off the heat. Add 1/2 -3/4 tsp Rose Essence, depending on the stregth of your essence. Keep aside.

   
   

4. After the dough has rested, make them into small balls, the size of a large marble. Flatten the balls slightly so that you can turn them when frying.

   
   

5. Heat a small pan with Oil. You only need the oil to be about 1" deep. Heat on a medium to low heat.

   
   

6. NOTE: You DON'T want to overheat the oil or the balls will cook too quickly and brown on the outside and stay hard in the middle.

   
   

7. Fry the 'balls' a few at a time on a low heat. It should take 4-5 minutes to fry each batch. The temperature of the oil is very important: too high and the balls will remain uncooked, too low and the balls will soak up oil.

   
   

8. Fry the balls until they are a chocolate brown. Then remove to a metal strainer to remove any excess oil. This way they will remain crisp, finish cooking inside, and any excess oil will drain off.

   
   

9. Let the balls cool down in the metal strainer or a plate for about 15 minutes. You DO NOT want to add hot balls to the hot syrup - this leads to mis-shaped balls. Let the balls cool down and add them to warm syrup. You can warm up the syrup if you need to.

   
   

10. Toss the balls in the syrup so they can soak up the syrup evenly. Let the balls soak in the syrup overnight.

    
    

11. Once the balls are soaked overnight they are ready to serve! You can sprinkle them with dried rose petals if you like and serve with Vanilla Ice Cream.

    
    

12. To store the Gulab Jamun, you can keep them at room temperature for 3-4 days or in the fridge for a week. To serve, warm them up in the microwave for a few seconds. You can even freeze these in a container and keep hem for future indulgence! Just defrost at room temperature and then warm up in the microwave to serve! ENJOY!!